Salted egg not only makes a delicious dish but also serves as an incredibly appealing ingredient for making cookies. Let’s get into the kitchen right away to make a delicious cookie using this ingredient in two simple and easy-to-follow ways.
1. Salted Egg Cookies
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Preparation
5 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Medium
Ingredients for Salted Egg Cookies Serves 3 people
Salted eggs 5 eggs All-purpose flour 190 grams Milk powder 30 grams Baking powder 1/4 teaspoon (baking powder) Unsalted butter 120 grams (softened at room temperature) Powdered sugar 60 grams Chicken egg 1 egg
How to Choose Ingredients
- The better quality the animal butter, the tastier the cookies will be; do not use margarine as the cookies will not be as fragrant and delicious.
- The butter should be softened at room temperature but not so soft that it becomes mushy or watery.
- Milk powder is not a mandatory ingredient but it is highly recommended because it will make the cookies much more fragrant and soft.
Tools Required
How to make Salted Egg Yolk Cookies
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Prepare the salted egg yolks
Separate the salted eggs, take the yolks out, and discard the whites (the whites are very salty and do not contain as many nutrients as the yolks). Rinse each yolk under a gentle stream of water to remove any slimy residue on the outside.
Prepare a pot of boiling water, and steam the salted egg yolks for about 20 minutes over high heat. After steaming, mash the salted egg yolks and let them cool completely.
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Sift 190 grams of flour, 30 grams of milk powder, and baking powder into a large bowl.
Mix the flour, milk powder, and baking powder together (mix A).
Take another large bowl and add the butter to it.
Then, sift 60 grams of powdered sugar into the bowl with the butter.
Use a hand mixer to beat the mixture at low speed, then gradually increase to medium speed, mixing until the butter and sugar are well combined and the sugar is fully dissolved into the butter.
Beat until the butter is smooth, then stop.
Add all the mashed salted egg yolks into the bowl with the butter. Continue to use the hand mixer to beat at low speed until this mixture is well combined.
Divide the flour mixture (mix A) into 2 – 3 equal parts, sifting each part into the bowl with the butter. Use the hand mixer at the lowest speed until the flour is just combined, then add the next portion of the flour mixture and continue mixing in the same way until all the flour is used.
Tip:
- If you don’t have powdered sugar (icing sugar), you can use regular white sugar and grind it to a fine powder. Regular granulated sugar can also be used, but the mixing time for butter and sugar will be quite long.
- Beat just until the flour is combined with the butter, then stop. Overmixing will cause the butter to melt, and the cookies will not taste good.
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Shaping the cake
Use your hands to knead the dough into a smooth, pliable mass, then place it on parchment paper.
Place the dough on the parchment paper and shape it by rolling it out, then use a cookie cutter to shape the cake, or you can also form the dough into evenly sized balls (20 grams/ball) as shown.
Separate 1 chicken egg, taking the egg yolk.
Beat 1 egg yolk and add 1 teaspoon (5ml) of fresh milk, then use a brush to apply a very thin layer of that egg mixture onto the surface of the cake and sprinkle with sesame seeds (white or black, as desired) to make the cake fragrant and visually appealing.
Arrange the cake dough on a tray lined with parchment paper.
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Baking the cake
Preheat the oven to 165 degrees Celsius, with both top and bottom heat.
Place the tray with the cookies in the oven at 160 degrees Celsius for about 18 – 20 minutes.
Once baked, the cookies will be very crumbly and soft; leave them in the tray to cool slightly and firm up before transferring them to a rack to cool completely. And there you have it, the salted egg cookies are a success.
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Final Product
Salted egg cookies are not only visually appealing but also unique in flavor. The cookies are delicious with the salty taste of salted egg and the rich aroma of black sesame, just hearing about it makes it really tempting, doesn’t it?
2. Salted Egg Cream Cookies
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Preparation
5 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Salted Egg Cream Cookies For 4 people
Unsalted butter 100 gr Powdered sugar 60 gr Salted egg yolk 4 pieces Cake flour No. 8 155 gr Milk powder 20 gr Baking powder 1/4 teaspoon Egg yolk 2 g Black sesame 10 gr
How to make Salted Egg Cream Cookies
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Prepare salted eggs
Separate the salted egg yolks from the whites and rinse them under a gentle stream of water to remove the slimy texture.
Next, place the salted egg yolks in a steamer and steam for about 20 minutes, then take them out and mash them until smooth.
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Whip butter and sugar
Cut the unsalted butter into small pieces and let it sit at room temperature until soft. Then, add the butter to a bowl with 60g of powdered sugar, and use a hand mixer to beat the butter and sugar together until the mixture turns a light yellowish-white color, then stop.
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Mix the flour
Add the mashed salted egg yolks to the butter and sugar mixture, and use the mixer to blend everything together.
Sift 155g of cake flour, 20g of milk powder, and 1/4 teaspoon of baking powder into the salted egg mixture. Use a spatula to lightly mix, then use the mixer to combine thoroughly.
Next, use your hands to knead the mixture into a smooth dough that no longer sticks to your hands.
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Divide the dough mixture into 24 portions, roll each portion into a ball, and use your finger to press down in the center of each ball. Place the dough balls on a baking tray lined with non-stick parchment paper.
Beat the egg yolk and scoop a little into the indentation in the middle of each cookie. Next, sprinkle a little black sesame on top of the cookies. Repeat until all ingredients are used.
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Preheat the oven for 10 minutes at 170 degrees Celsius to stabilize the temperature.
Place the tray of cookies in the oven at 160 degrees Celsius for 15 minutes until the cookies are done.
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Final product
The cookies are crispy and fragrant with roasted sesame, with a salty and creamy taste from the salted egg yolk that is incredibly appealing. Enjoying these cookies with a bit of hot tea is the best!
- Each type of oven has different temperature variations. You can improve baking results by using an oven thermometer or by frequently checking the cookies to adjust the temperature, baking time, and appropriate baking rack.
- Freshly baked cookies will be crumbly and loose, however, after about 5 – 7 days of being stored in an airtight container, they will taste better.
- Store cookies in a bag or airtight container, with a moisture-absorbing packet. If stored properly, cookies can last for 2 – 3 weeks.
- You should make cookies according to the exact proportions in the recipe for crispy and delicious results.
How to choose good salted eggs
- Good salted eggs should not have cracks, should not have mold spots, and when lightly shaken, you should feel little water inside the egg.
- When shining a light through the egg, the egg white should be clear, pink in color, and the yolk should be small, close to the shell, indicating a good egg.
- When peeling the egg, if the egg white is thin, the yolk is pink, small, and slightly sticky, it is advisable to buy.
- Do not buy if you see the egg white is cloudy, the yolk is thin, and has an unpleasant smell.
Making salted egg cookies is really simple and easy to do, and they are very delicious too. What are you waiting for? Try making them in the kitchen right now.
*Refer to images and recipes from savourydays.com and the YouTube channel DOHEE TV [도희TV]
