Ingredients for Salted Egg Yolk Cookies:
Water and Oil Dough: Butter 15g, Cake Flour 140g, Pure Milk 80g, Granulated Sugar 20g.
Oil Paste: Butter 35g, Salt 3g, Salted Egg Yolks 8, Cake Flour 70g.
Instructions for Making Salted Egg Yolk Cookies:
Step 1: Prepare the ingredients.
Step 2: Begin with the water and oil dough; soften the butter until it leaves a finger impression.
Step 3: Sift in the cake flour.
Step 4: Add sugar and milk.
Step 5: Knead into a dough and let it rest for 20 minutes.
Step 6: Place the salted egg yolks in the oven and bake at 160°C for 5 minutes.
Step 7: Put them in a bag.
Step 8: Crush the yolks.
Step 9: Soften the butter and add salt.
Step 10: Sift in the cake flour.
Step 11: Incorporate the crushed salted egg yolks.
Step 12: Knead into a dough.
Step 13: Roll the oil dough into a circle and encase the oil paste.
Step 14: Seal and flatten with the sealed side down.
Step 15: Roll out with a rolling pin into a rectangle.
Step 16: Fold both sides to the center, then roll out again into a rectangle and fold, repeat this process twice.
Step 17: Roll out into a final rectangle.
Step 18: Cut into small rectangles using a spatula.
Step 19: Poke small holes with a fork.
Step 20: Place in the preheated oven on the middle rack, bake at 160°C for 30 minutes, cool and store in an airtight container.
Step 21: Super crispy.
Step 22: So delicious you can’t stop eating.
Step 23: Distinct layers of salted egg yolk cookies.
Cooking Tips for Salted Egg Yolk Cookies:
Every oven has its own temperament, so adjust the temperature according to your oven’s characteristics! Be gentle when rolling the dough to avoid breaking the oil layer! For those with a high-speed blender at home, it’s recommended to blend the salted egg yolks, which makes the dough less likely to tear during rolling.
Good cooking always has its tricks, and each of my recipes has a little secret. You can search for ‘cookies’ to directly view my recipes!
