Description
These irresistibly crunchy salted egg yolk cookies combine a unique savory flavor with a tender, crumbly texture. Made with a blend of all-purpose flour, corn starch, and milk powder, these cookies get their distinctive taste from rich, fresh salted egg yolks, balanced by a golden egg wash and a sprinkle of sesame seeds for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (Sifted for a light and airy texture)
- 1 cup Corn starch (Helps create an extra tender cookie)
- 1 tsp Baking powder (Provides lift for the cookie)
- 1 tsp Baking soda (Helps cookies spread evenly)
- 1/2 tsp Salt (Enhances all flavors)
- 1/2 cup Milk powder (Adds creaminess to cookies)
Wet Ingredients
- 1 cup Unsalted butter (Softened for easy creaming)
- 3/4 cup Fine sugar (Creates sweetness and crisp texture)
- 4 pieces Fresh salted egg yolks (The star ingredient for flavor)
- 1 piece Beaten egg yolk (For golden sheen)
- 1 tbsp Water (Thins the egg yolk for egg wash)
- Sesame seeds (For garnish)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, salt, and milk powder until fully combined and evenly mixed.
- Cream Butter and Sugar: In a separate bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and fine sugar together. Beat until the mixture becomes light in color and fluffy in texture, about 3-5 minutes, ensuring air is incorporated for a tender cookie.
- Mix in Salted Egg Yolks: Add the fresh salted egg yolks to the creamed butter and sugar. Mix thoroughly until the yolks are fully incorporated, creating a rich, flavorful dough base.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in batches, folding gently with a spatula or mixing on low speed. Combine until just mixed, being careful not to overwork the dough to maintain tenderness.
- Prepare Egg Wash: In a small bowl, whisk together the beaten egg yolk and the tablespoon of water to create a smooth egg wash that will give the cookies a shiny golden finish.
- Shape and Brush: Take portions of dough and shape them into desired cookie shapes, such as rounds or logs. Place them on a baking tray lined with parchment paper. Brush the tops lightly with the prepared egg wash to enhance browning during baking.
- Garnish: Sprinkle sesame seeds evenly over the top of each cookie to add a subtle nutty crunch and an appealing visual contrast.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 15-20 minutes or until they turn golden brown around the edges and are set in the center. Remove them from the oven and allow to cool on a wire rack before serving.
Notes
- Sifting the flour and corn starch helps achieve a light and tender cookie texture.
- Using fresh salted egg yolks is essential to impart the signature flavor of this recipe.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Brush the egg wash gently to prevent pooling, which may result in uneven browning.
- Cookies can be stored in an airtight container for up to one week to maintain their crunch.
- Sesame seeds are optional but recommended for added texture and visual appeal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese Southeast Asian
