Friday, 30 September 2016

Easy Salted Egg Yolk Cookies (3) 简易咸蛋黄奶油酥饼 (中英加图对照食谱)

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Have you tried baking with my Easy Salted Egg Yolk Cookies recipes which I shared two weeks ago? Many have jumped on the bandwagon and baked the cookies successfully and given positive feedback about it! Those who have tried commented that the recipe is really easy and the cookies are so delicious and addictive! For those who have missed the 2 previous posts, here you are:


Click 'HERE' for recipe using steam salted egg yolk
 点击‘这里’参考用熟咸蛋黄做的奶油酥饼食谱



Click 'HERE' for recipe using salted egg yolk powder
 点击‘这里’参考用咸蛋黄粉做的奶油酥饼食谱



This week I am in an experimental mood and have used the Feng He Salted Egg Yolk Paste to bake the 4-ingredients Salted Egg Yolk cookies. The paste is really convenient to use as you need not prepare the salted egg yolk from scratch. The cookies turned out to be rather fragrant as the paste has tiny pieces of curry leaves in it. I did not remove the curry leaves from the paste when mixed with the other 3 ingredients as it is edible and packed with numerous nutrients which is good for us. It's health benefits include helping with digestion, protecting our liver from damage, maintaining blood sugar level, accelerating hair growth etc.  


The salted egg yolk taste for this recipe is not as intense as compared with the previous two recipes. It will be good for those who prefer not too strong a salted egg yolk taste and yet able to savour a subtle taste of it. Overall, it is a nice cookie to munch on for a snack. My little one commented that it tastes somewhat like Tau Sar Piah (a type of chinese pastry filled with mung bean paste) ...lol!  Well, as we all know, food tastes differently to different people due to our differences in taste buds, so I'll leave you to try this...happy baking! 

前星期跟大家分享的两个简易咸蛋黄酥饼食谱,您试做了吗?好多网友与读者试了都赞不绝口!今天又来跟大家分享第三个咸蛋黄酥饼食谱,这次是用咸蛋黄酱料做的,试一试看您是否也喜欢?



Easy Salted Egg Yolk Cookies Recipe (3)
简易咸蛋黄奶油酥饼食谱 (三)

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。"

Ingredients: (makes about 25 pieces cookies) 

Dough
50g salted butter (softened at room temperature)
20g caster sugar
60g Feng He Garden salted egg yolk paste (no need to remove the tiny pieces of curry leaves)
115g cake flour 

Surface Decorations (optional)
1 egg yolk
white sesame seeds


Note: 
1. You may replaced with unsalted butter, just add 1/4 tsp of salt. 
2. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.




食材:(做大约25粒酥饼)

面团
50克 含盐奶油 (室温软化)
20克 细砂糖
60克 豐禾圜 咸蛋黄酱料 (小小片的咖喱叶不要拿掉)
115克 低筋面粉 

表面装饰 (随意,可以省略)
蛋黄一个
白芝麻


注:
1. 可以用无盐奶油代替,只需多加1/4小茶匙盐。
2.不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。



Preparation 准备工作: 


Sift the flour. Set aside. 
低筋面粉过筛,备用。




Method 做法: 
1. Use a hand whisk to beat the softened salted butter till creamy before adding caster sugar and beat for about 2~3 minutes. Then add in the salted egg yolk paste and mix well together.  

1. 软化含盐奶油用打蛋器搅拌成乳霜状,加入细砂糖继续搅拌2~3分钟成为尾端挺立的奶油霜。再加入咸蛋黄酱料,混合均匀。




2. Use a silicon spatula to mix in the sifted cake flour in two additions. Mix till a soft and pliable dough is formed. 

2. 过筛的低筋面粉分两次加入,用硅胶刮刀以切拌的方式混合成为柔软的面团。



3. Divide dough into 10g each, roll into a ball and place on a baking tray.  

3. 面团用手捏取10克小块,搓圆,间隔整齐放入烤盘中。




4. (optional) Apply egg wash on surface once,sprinkle white sesame seeds before brushing a second layer of egg wash. 


4. (随意,可以省略)面团表面刷上一层蛋黄液,撒上白芝麻,再刷第二层蛋黄液。








5. Bake in a preheated oven, top and bottom heat 170 degree Celsius for 10 minutes before lowering to 150 degrees Celsius to bake another 15 minutes or till surface is golden brown. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )


5. 放入预热烤箱以170摄氏度上下火烘烤10分钟,再将温度调到150摄氏度,继续烘烤15分钟或直到表面呈金黄色即可。(食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。)




6. Cool on a wiring rack completely before storing it in an airtight container. Keep in room temperature for 2 to 3 weeks. 

Note: Cookies actually taste even better and nicer after kept for a few days! 

6. 烤好转移凉网散热,装入密封盒保存, 室温保存2~3个星期。

注:收藏了几天的饼干,变得更好吃!











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Update:
Feedback given by reader who has tried this recipe :
读者试了这食谱与我分享的作品:

"Taste is not bad, not so dry!"
“味道不错,也不会太干!”



My New Joint Cookbook

我合作的新书


Some of my new recipes will be featured in this new 'Tasted and Approved!' cookbook which will be launching soon in November 2016. I will be giving out 3 copies to 3 lucky readers. Click 'HERE' to join the Giveaway which starts on 9 September 2016 and ends on 13 October 2016.


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2 comments :

shirley said...

Hi Baking tai tai, for the salted egg cookies any different between using the real salted egg and the ready buy powder to make? thks

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Shirley, yes there's slight difference in terms of intensity of the salted egg yolk taste. Using the real salted egg yolk will give the most intense taste. It also depends on personal preference. You may like to try and find out which recipe suits you best.

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