Friday, 16 September 2016

Easy Salted Egg Yolk Cookies (2) 简易咸蛋黄奶油酥饼 (中英加图对照食谱)

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This is a second salted egg yolk recipe which I tried shortly after experimenting with my own 4 ingredients salted egg yolk cookie recipe which is easy and fuss-free as there is no need to use electric mixer or chill the dough before use. The method here is slightly different, I have used pure salted egg yolk powder instead of cooked salted egg yolks. The pure salted egg yolk powder is really convenient to use as there is no 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. 

这是第二次做的咸蛋黄奶油酥饼,做法跟前天做的稍微不同,但一样只需用四种食材就能做出饼干面团,无需用电动搅拌器也无需冷藏面团。这次用了咸蛋黄粉,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!

In my humble opinion, this cookie tastes just as nice as the one using cooked salted egg yolks and it has a crunchier texture which my son likes. If you have the time to try both recipes, do let me know your preference. :) 

我觉得味道也不赖,一样好吃。儿子超喜欢这款因为质感酥脆!您喜欢哪一款呢?




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



Easy Salted Egg Yolk Cookies Recipe (2)
简易咸蛋黄奶油酥饼食谱 (二)

“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 40 pieces cookies) 

Dough
120g salted butter (softened at room temperature)
50g caster sugar
180g blue jacket unbleached cake flour 
60g salted egg yolk powder 

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.


I ran out of salted butter and replaced with unsalted butter + 1/4 tsp salt
家里含盐奶油没了,就用无盐奶油 +1/4小茶匙盐


食材:(做大约40粒酥饼)

面团
120克 含盐奶油 (室温软化)
50克 细砂糖
180克 低筋面粉 
60克 咸蛋黄粉 

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. Sift the cake flour and salted egg yolk powder together. Set aside. 

1. 低筋面粉与咸蛋黄粉一起过筛,备用。





Method 做法: 
1. Use a hand whisk to cream the softened salted butter before adding in 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. Use a silicon spatula to mix in the sifted flour mixture in two additions. Mix till a soft and pliable dough is formed. 

2. 过筛的面粉与蛋黄粉分两次加入,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 and sprinkle white sesame seeds on it before brushing a second layer of egg wash. 

4. (随意,可以省略)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 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: 
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!



"Your step-by-step instructions have helped a lot, the cookies are great and quite fragrant!" 
“妳的步骤做法帮助了我许多,饼干很棒也很香!"

"It's yummy!"
“太好吃了!“



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 :

My Little Space said...

Salted egg cookies sound good to me. Its pretty addictive actually. I can polished off a jar all by myself. haha....
Happy belated Mid-autumn festival dear.
Blessings, Kristy

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Kristy, indeed so addictive that one jar is just not enough! That's why I had to bake another tray the next day...haha! A happy belated mid-autumn to you too and wishing you a blessed weekend! :)

Sparkle5 said...

Hi Cheryl
Can I substitute unbleached cake flour with normal cake flour ?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Sparkle5, yes no problem to use normal cake flour.

Junho said...

Hi Cheryl
May I know why my cookies crumble when I hold it? What happen

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Junho,

The reasons could be:
1) Ingredient amount measured wrongly
2) Did not mix till a soft and pliable dough before dividing
3) Did not compact dough before rolling into a ball

Do try again!

Shyann Soong said...

Hi where do you buy the salted egg yolk powder? I can't seem to find them anywhere.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Shyann, you can get the Knorr salted egg yolk powder at Tungsan AMK or Bedok.

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