Friday 23 January 2015

Melt-In-Mouth Pork Floss Seaweed German Cookies 入口即化肉松海苔德国酥饼 (中英食谱教程)

The German Melt-In-The-Mouth cookie needs no introduction as most of us would have heard of it or tried it. In my earlier post, you would have read that I have done it in vanilla, cocoa, matcha and beetroot flavour using all natural ingredients and no artificial colourings here


Few days ago, I was in a mood to experiment a new flavour for the German cookies. I wanted to try out a savoury one instead of the usual sweet cookie. I found a pack of pork floss as well as a pack of Korean seaweed flakes in my cupboard and the idea struck me instantly to combine these two ingredients together. So, I carried out my experiment and am very happy with the outcome. The pork floss and seaweed compliments each other and the cookies turned out to be so delicious that I down 10 balls at a go and everything was gone within the day! As this cookie literally melts in your mouth, make sure you pop it in whole or it will crumble apart if you take a bite! :p

前几天,心血来潮,想用这德国酥饼的食谱创新口味, 而且想尝试咸的。在柜子里找到了一包肉松和一包韩国紫菜碎,心想这两种材料混合在一起,不晓得好吃吗?试验结果居然出奇的赞!吃了一口接一口,连续吃了十几粒!先生孩子们回到家尝了觉得好吃,到访的朋友尝了也觉得不错,所以不到一天,就吃完了!很高兴今年的农历新年我又多了一款年饼可做了!你们也试一试吧! 

Melt-In-Mouth Pork Floss Seaweed German Cookies​ ​

​Ingredients: ​(makes about 80 pieces) 

​250g premium unsalted butter, softened at room temperature
​50g icing ​sugar, sifted 
250g potato ​starch
​160g cake flour (I used Blue Jacket unbleached cake flour) 

50g pork floss * ( can replaced with chicken or fish floss) 
20g Korean salted seaweed  * (will increase to 30g next time for a more intense flavour) 

* Break the pork floss and seaweed into smaller flakes and mix well. 

材料: (做大约80粒)

​250克 ​ 无盐奶油, 室温软化
​50克 ​   糖粉,过筛

​250克 ​ 太白粉 (也称为马铃薯粉或生粉)
160克  低筋面粉​ ​(我用台湾水手牌蛋糕粉

50克       肉松
20克       韩国海苔碎 *(下次做我会增加到30克) 

* 把肉松与海苔弄碎,再混合均匀。

​1. In a mixing bowl, use an electric mixer to beat ​the ​butter​ and icing sugar till ​light and ​fluffy.

​2. Sift in potato starch​ and flour​. With a spatula, mix the flour into the butter mixture well.  

Love my Tovolo 'Love Tree Spatula"which has different designs on both sides! 

3. Add in pork floss and seaweed, mix well and form a soft dough. Leave the dough to chill in the fridge for about 10 minutes if you find the dough too soft to handle. (I didn't chill as find it alright to handle) 

4. ​Roll the dough to form a small ball of about 9~10 grams each. Place on a baking tray line with baking paper.  

5. Bake in preheated oven at 160‘C top and bottom heat for 17 minutes. (timing as per my oven) 

6。Remove from oven. Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wiring rack to cool down further. 

Tips 提示:
1. You do not have to bake the cookies till it turn brown.

2. German Cookies is a type of butter cookie, thus it is best to use premium and good quality butter like Echire, Lurpak, President etc., as it will make a difference of how your cookies turn out.
2。德国酥饼是一种奶油饼干,所以一定要用品质好的奶油如 Echire , Lurpak, President 等等,做出来的饼干才会又香又好吃。

3. Soften butter should yield slightly to gentle pressure. Too soft butter will not cream properly with sugar and it will also affect your baked product.

4. Would not advise to replace with Japanese seaweed as the texture is dry and different from Korean seaweed which is flavoured with oil and salt.

5. Korean Seaweed can be bought at Singapore's SHINE Korean Supermarket's branches like Marina Square, Burlington Square, Far East Plaza etc.

Feedback given by readers who have tried out this recipe:

Marie Tseng says,"These pork floss seaweed cookies were very successful. All my boys love the taste. Just wanna let u know ur recipe is super!"

Jacqueline Tan says, "It's sooo soooo delicious!!"

You may like to try these recipes too:

Melt-In-Mouth Oreo Chocolate Chip German Cookies​ ​ 
Click 'HERE' to view recipe

Assorted German Cookies (natural colourings)
入口即化德国酥饼 (天然色素)
Click 'HERE' to view recipe

Do give this recipe a try. If you like it, 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 each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

I'm linking this recipe to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether  as well as  "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)"

Thanks for dropping by. See you again! 

 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. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  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。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。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

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Victoria Bakes said...

wow wee... i have heard of pork floss seaweed bread and cake roll.. you are a genius incorporating it into the cookie!!

have to give this twist a try...

thanks for sharing cheryl!! its great to see your support to Best Recipes :)

ann low said...

Hi Cheryl, Love your creation! I like savoury cookies too! Will add this recipe on my baking list. Thanks for sharing :)

Aunty Young(安迪漾) said...

Hi Cheryl,
I like both pork floss and seaweed,so definately will like this savoury cookie too.
Thumb up for your creation!

Fion said...

Hi Cheryl,我家也有一盒鸡肉松,这个食谱来的真好

Karen Luvswesavory said...

Hi Cheryl,
Oh ! I've also baked cookies using pork floss.
These pork floss seaweed German cookies looked really delicious !

LY's Kitchen Ventures said...

Pork floss is definitely a fabulous addition to cookies. These cookies look yummy!
Ialso just experimented some cookies with pork floss. Hi5!

Miss B @ Everybody Eats Well in Flanders said...

I happened to see a melt-in-the-mouth pork floss cookies few days ago, never thought of adding seaweed too. What a great idea, thanks for sharing!

Kimmy said...

Hi Cheryl, the plain German cookies itself is already crispy and nice. Yours with pork floss and seaweed is even more tasty. This year I baked the plain, cocoa and marbled types. Next time, I'll try this recipe of yours.

Baking Taitai said...

Hi G, I would not advise you to use corn starch as potato starch is the main ingredient for the melt-in-mouth german cookies.

Unknown said...

Hi, should i use crispy or soft pork floss ?

Baking Taitai said...

Hi Aly, use the soft type for melt-in-the-mouth effect.

DG said...

I tried this and I love this recipe very much. I feature this recipe and link back to your site. Thanks for sharing these super yummy savoury cookies.

Baking Taitai said...

Hi DG, glad you like it and thanks for linking back.

summer said...

Hi, I saw u put cake flour , can I use multipurpose flour ?

Baking Taitai said...

Hi summer, yes you can.

Little Star said...

Hi,can i use normal sugar instead of icing sugar?

Baking Taitai said...

Hi Little Star, no you can't. You must use icing sugar for all the German melt-in-mouth cookies recipes.