Friday, 16 September 2016

Easy Salted Egg Yolk Cookies (1) 简易咸蛋黄奶油酥饼 (中英加图对照食谱)

Yum


I have some leftover salted eggs from making mooncakes and decided to use it for making salted egg yolk cookies. I experimented and came up with this 4 ingredients cookie dough, an easy and fuss free recipe which does not require the use of any electric mixer or chilling of dough before use. My super critical hubby sang praises after eating it and commented that it's the nicest salted egg yolk cookies he has ever eaten! These cookies are so addictive that you can't stop eating at one! 


做完中秋月饼还剩一些咸蛋,就蒸了咸蛋黄拿来做奶油饼干。对自己的新实验很满意,只用了四种食材做出饼干面团。食谱简单,无需用电动搅拌器也无需冷藏面团。挑剔的老公吃了赞很香,还说这是他吃过最好吃的咸蛋黄酥饼喔!真的,吃一口就会上瘾,一口接一口,停不下来!

The cookies were gone in no time and I did another batch using salted egg yolk powder. The method is slightly different but it turned out just as good in my humble opinion. 

因为太好吃,很快就扫完进肚子了!我又烘烤了一盘,这次使用咸蛋黄粉来做。做法稍微不同,味道也不赖,一样好吃!


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

My hubby and daughter prefer the one using the cooked salted egg yolks as they think it's more fragrant. My son prefers the one using salted egg yolk powder as the cookies are crunchier. As for myself, both suits me fine but I personally prefer to use the pure salted egg yolk powder as it's more convenient for people like me who have a busy schedule. There isn't any need to wash away the thick layer of salted charcoal paste surrounding the egg shell, neither is egg separation, cooking/steaming and mashing of cooked egg yolks required...sounds easy ya, haha!  


老公和女儿比较喜欢用熟咸蛋黄做的酥饼,他们觉得比较香。儿子喜欢用咸蛋黄粉做的因为饼干更酥脆!至于我,两个都喜欢,但比较喜欢使用咸蛋黄粉,因为用起来很方便,无需洗去咸蛋壳外那层厚厚的盐腌炭糊,不用分开蛋黄和蛋白,也无需蒸煮或压碎熟咸蛋黄,容易许多...呵呵!



Easy Salted Egg Yolk Cookies Recipe (1)
简易咸蛋黄奶油酥饼食谱 (一)


“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 41 pieces cookies) 

Dough
100g salted butter (softened at room temperature)
50g caster sugar
4 cooked salted egg yolks  
200g 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41粒酥饼)

面团
100克 含盐奶油 (室温软化)
50克 细砂糖
4 粒 熟咸蛋黄
200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:

1. Wash salted egg exterior clean, remove egg yolk from shell and steam for 10 minutes and mashed till as fine as possible.
1. 咸蛋洗净,蛋黄取出蒸10分钟至熟,再压碎成粒状。 




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








Method 做法: 
1. Use a hand whisk to cream the softened salted butter before adding caster sugar and beat for about 2~3 minutes until a small peak is formed. 

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



2. Add in the mashed salted egg yolk and mix till well combined. 

2. 加入压成粒状的咸蛋黄,搅拌至混合均匀。



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

3. 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。




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


4. 面团用手捏取10克小块,搓圆,间隔整齐放入烤盘中。




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

5. (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。




6. 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. )

6. 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。)






7. 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! 

7. 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!







Do give this recipe a try. You can Print and Share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox (do check your junk/spam emails if you don't see it in your inbox) each time a new post is published. You can also find Baking Taitai on Pinterest, Facebook, Instagram and Youtube for the latest updates.


Updated on Jan 2017
This recipe is featured in "Bakes & Celebrate: Cookies and Treats" recipe book which is published by Marshall Cavendish and is available at major bookstores like Kinokuniya, Popular bookstores, MPH etc.



Updated on 17 Sep 2016
Some readers are really quick to try out this recipe and shared their bake photos with me. I am really happy to hear their positive feedbacks! 有些读者手脚好快试做了并与我分享,好高兴她们都很喜欢饼干的口味!

" These cookies came out nicely, my kids kept popping in their mouth non-stop!" 
“饼干烤得不错,孩子们一口接一口,吃个不停!”

" It's fragrant and super delicious!" 
“又香又好吃内!”

" I love the taste!" 
“ 好喜欢这酥饼的口味!”

'Thanks for your recipe, the cookies are very fragrant, super delicious!'
谢谢你的食谱,真的很香,很好吃喔!"


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.


“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. Thank you.”

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,请归功于并提供在这的相关链接,谢谢。"

© Copyright 2016 www.bakingtaitai.com

8 comments :

Jess said...

May I know how long can I Kee the cookies I air tight containers? 😄

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Jess, if the cookies are cooled down totally and stored in an air-tight container in room temperature, it should last between 2 to 3 weeks. But from my experience and feedback given by my readers, these cookies are really addictive and you pop one after another in your mouth, it will be gone very soon! ;p

Tracy T. said...

Hihi, I'm a baking noob and will love to try this. Like to ask a couple of qns... Can I hard boil the egg and use the yolk, so that I can let my parents have the whites with porridge? Also, can I apportion the recipe to half or 3/4 accordingly? Thank u!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Tracy, should be ok to extract the egg yolk after it's hard boiled. No problem to apportion the recipe to 1/2 or 3/4, but be warned, the cookies will be gone in no time and you would be wishing that you have baked more! ;)

LokChinLeong said...

请问我做出来的面团是散散的,不是一团的,有什么方法补救吗?

Cheryl - Bakingtaitai 烘焙太太 said...

有可能你使用的面粉,水份吸收力比较差,所以面团是散散的。下次再做,可以增加奶油份量或减少面粉一些。

Javia said...

烘焙太太,
谢谢你分享这个非常美味的食谱,我想请教为什么我的饼烘焙了,要捡去铁丝网乘凉时,轻轻一捡整个饼就散开了,我是否搓圆时要用力把面团搓紧一点? 还是那里出问题了,我是万万全全的跟着你的方法和材料,请指点!

Cheryl - Bakingtaitai 烘焙太太 said...

@Javia, 可能还烤得不够?刚烤出来不可以马上转移凉网, 等5分钟让饼干坚固些再转移。即使完完全全跟着做法与材料,还是会有不同的, 上面已说过“不同品牌的材料有不同的复合材料”,也有可能你用的面粉水份吸收力不强,搓出来的面团太干,饼干也会散掉,那就要多加一些奶油。

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