Salted Egg Yolk Cookies

My third cookies I baked this year. The ever popular salted egg yolk cookies. I saw them everywhere. I must try too :)
Happy with the result. A combination of sweet and salty in each bite. Very addictive. Yum!

Recipe is from Zoe of Bake for Happy Kids
Decided to choose this recipe among a few others as I was convinced the dough is easy to handle. This is important for me when doing cut out cookies in order to complete the process in full happiness haha..

What you need:
(below is double recipe)

170g unsalted butter, room temperature
80g caster sugar
1/4 tsp salt
4 cooked salted egg yolks, mashed
250g all purpose flour
20g corn flour
1/4 tsp baking powder
2 egg yolks, lightly beaten, to glaze
chia seeds to sprinkle (original recipe used black sesame seeds)

Method:

1. Beat butter, sugar and salt til light and fluffy
2. Sift in flour, corn flour and baking powder and mix gently with spatula til the flours are absorbed
3. Add in mashed salted egg yolks and stir til evenly incorporated. Gather the crumbly dough to form a soft pliable dough. Wrap using cling wrap and keep refrigerated for at least 30mins
4. Line cookie sheets and preheat oven to 170degC
5. Place dough on a lightly floured surface and roll to about 6mm thickness (original recipe rolled to 3mm thickness) and shape using your preferred cookie cutter
6. Brush the cookies with the beaten egg yolks and sprinkle with chia seeds. Bake for 15mins (mine was about 25mins as the cookies are bigger in size) and let cool in the tray for about 10mins before transferring them to a cooling rack. Cool completely

I am submitting this post to Cook & Celebrate: Chinese New Year 2016 hosted by Yen of GoodyFoodies, Diana of The Domestic Goddess Wannabe and Zoe of Bake for Happy Kids

 

 

Steamed Buns with Pork & Salted Egg Filling

Another recipe I tried using straight dough method
The result was similar to my first baos, soft but didn't stay soft the next day and it had chewy texture. And somehow I couldn't get smooth looking skin this time, not sure why
I used pork and salted egg filling. It's yummy but I found the pork is a little too dry

Recipe for pork filling:

What you need:

300g pork loin, pounded with meat tenderizer and then slice thinly
7 cloves of garlic, minced
vegetable oil, water, dark sweet soya sauce, salt, pepper

Method:
Heat oil in a pan, sautee minced garlic til fragrant
Add in pork, and stir fry til cooked
Add in water, dark sweet soya sauce, simmer over low heat til the meat is soft (I simmered for an hour til the water only a little bit left)
Adjust the taste with salt and pepper, mix well

Note:
I reckon that I should have added some thickening sauce into the pork mixture to get a more moist filling

Additional for filling: salted egg yolk, cut each egg into 8

Recipe for bao skin is from Vivian Pang Kitchen

What you need:

2 cups all-purpose flour
1 cup low protein flour

(I used 3 cups Hong Kong flour)

2 tbsp sugar
1 tsp instant yeast
190 ml water

1/2 tsp double acting baking powder
1 tbsp water

Method:

1. I used bread maker to knead the dough
2. Pour water followed by Hong Kong flour, sugar and yeast into the bread maker pan
3. Let it knead for 30 minutes
4. Take the dough out of the pan and let it proof in slightly oiled bowl til doubled in size about 1 hour
5. Punch the dough on lightly floured surface and knead for awhile to release air bubbles
6. Mix double acting baking powder with water and stir til bubbles
7. Flatten the dough and pour baking powder mixture on it, knead for awhile
8. Divide dough, each 40g (I got 11 pieces)
9. Flatten each dough and spoon pork filling and place 1/8 piece of salted egg at the centre
10. Shape oval (I did seal down, my mum did seal up LOL), place on square banana leaves
11. Leave to proof for another half an hour
12. Place in a steamer (make sure the water is already boiling) and steam for 15 minutes

 

 

 

 

This post is for Aspiring Bakers #31 Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders