The salted egg yolk taste is something distinctive to South East Asian cuisine. We love almost everything coated in this amazing flavor and it is a very versatile flavor indeed! It pairs well from savoury meat like prawn, chicken, pork, to sweet treats like cookies! The combination of a soft, buttery, melt-in-your-mouth cookie and the rich flavour of the salted egg yolk that also gives a little bit of that needed texture, is guaranteed to take your pallet to an all new high!
Melt-in-your-mouth Salted Egg Yolk Cookies
Makes about 60-80 depending on the size of your cutter
100g Unsalted Butter
40g Caster Sugar
125g Plain Flour (100g plain flour & 25g Corn flour if you want it to have a meltier texture)
15g Salted Egg Yolk Powder
10g Milk Powder (optional)
½ tsp Baking Powder
4pcs Salted Egg Yolk (steamed & mashed)
1 tbs Salted Egg White (steamed & mashed)
1 Egg Yolk (for brushing)
1 tbs Black Sesame Seeds (roasted)
1 tbs White Sesame Seeds (roasted)
Salted Egg Preparation:
- Steam & salted egg yolks & whites for 15 mins till cooked.
- Separate 1 yolk. Mash this yolk and set it aside for garnish later.
- Mash the other 3 yolks with the whites.
- Cream Butter & Sugar until light and fluffy.
- Sift in all the dry ingredients (flour, milk powder, baking powder) and mix till combined.
- Add in mashed salted egg crumbs and mixed till combined. Do not over mix.
- Remove dough from bowl and place onto parchment paper. Add another sheet on top and roll out the dough with a rolling pin till about 5mm thick. Chill in the fridge for 30 mins (freezer) or 2 hours (chiller).
- Use cookie cutter and cut out shapes. Use a pallet knife to lift up the cut shape if it is too fragile.
- Continue until all the dough has been used up.
- Beat egg yolk and brush onto the pastry. Sprinkle white & white sesame seeds and top with the mashed yolk.
- Bake at 170 degree Celsius for 15-18 mins (depending on size of cookies).
NB: I’ve tried this recipe and fine-tuned it umpteen times to get the flavor just right. I have a strong pallet for salted egg and really crave that rich fragrance, flavour, and texture. you know, – that crunch and powdery combination of salted egg yolk. My previous trials all fall short of the salted egg yolk flavor. I’ve tried adding more salted egg yolk powder but that just dried out the cookie more. In the end, I realized that the trick was simply adding the whites. That little bit of white really put a whole lot of punch into the flavor!
This recipe doesn’t use corn starch and yet it still has the melty texture that we love. If it’s not melty enough for you, go ahead and use the proportion of flour with corn flour.
– Recipe by Candice Cheong, our Behind-the-Scene Marketing Think-Tank / Late Night Baker!-
About the author:
Candice Cheong heads Marketing at Spoonful. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography. Follow Candice on Instagram @dice97