January 18, 2014
Salted Egg Cookies
Adapted from Debbie Teoh (Flavor magazine, 2009)
250gm. plain flour
20 gm. cornflour/starch
1/4 tsp. baking powder
1/8 tsp. baking soda
1 tbsp. milk (or milk powder)
3 salted egg yolks (I used 4)
150 gm. butter, softened
20 gm. shortening
1/2 tsp. salt
80 gm. sugar
1 egg, beaten for egg wash
some toasted black sesame seeds for topping
1. Sift flour, cornflour, baking powder, baking soda, and milk powder (if using milk, don't mix into flour) together. Set aside.
2. If using fresh salted egg, cook them by steaming for about 5 minutes. Remove to cool, then mash them with a fork.
3. Add butter, shortening, salt and sugar in bowl and mix them until creamy and sugar has dissolved.
4. Add egg yolk mixture and sifted flours into a larger bowl. Mix ingredients together until it form a soft and pliable dough. Form into a ball and wrap with plastic wrap and refrigerate for about half an hour.
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
6. Take half dough and roll into 1/4 inch thickness, cut into shapes using cookie cutter. Place on baking sheet and brush with egg wash. Sprinkle top with sesame seeds.
7. Bake for 15-20 minutes until golden brown. Remove and cool completely.