Continuing the Chinese New Year cookie adventure, here is a recipe I made in 2014, but I never got to put it up. So here it is.
I made a small batch 2 weeks before CNY to check if it was yummy or not, or if it needed any tweaks. On my first try, I made the cookie about 1 inch round, but after the try out, my mom asked to make it even smaller, in the world of cookie, small means, more work T__T But I also wanted to add something extra in terms of taste. Since salted egg yolk was more often used in savoury dishes, more oftenly with evaporated milk, cereal and curry leaves, I decided to be a little adventurous and add curry leaves into these salted egg yolk cookies.
I know, I know, everyone’s first thought was…. O.O huh ? curry leaves ?
But after their taste of both original and with curry leaves (I made both versions), all of them preferred the ones with curry leaves as it adds a depth of flavour to it. Note, it’s just a little amount to enchance the fragrant from the leaves and the salted yolk experience, you don’t want them to feel like they are eating curry :p
with curry leaves bits in it
I may consider adding some salted egg yolk to my pineapple tarts next. HAHA!! potent it seems
So what’s a salted egg!
It’s actually made using duck egg, preserved by soaking them in a brine or preserving them in salted charcoal paste for about a month or so. That black layer, needs to be removed before using the egg at all.
Preserving them results in a briney and translucent egg white and a bright orange yolk. Most people steam the egg whole, then add it into congee / porridge, rice, some separate the yolk and whites and use the whites for steaming tofu, yolks for cooking dishes like Salted Egg Prawns, Mooncakes and Rice dumplings.
It is essential to buy them fresh and use it quick. When the egg is not so fresh, the yolk is more dull in colour, thus not so aromatic.
For this cookie, once the egg is cleaned, the yolk and whites are separated. The yolks need to be steamed and crushed before adding into the batter. If using curry leaves, finely chop them and add into the dough. Once it is added to the batter, make it like a regular cut out cookie by rolling flat and cut out with a cookie cutter. Brush with a layer of egg wash and sprinkle some black sesame seeds if you wish, bake till it is golden brown. Recipe adapted from Messy Witchen with some changes.
Salted Egg Yolk Cookies with Curry Leaves
- 250g plain flour
- 20g cornflour
- ¼ teaspoon baking powder
- ⅛ teaspoon bicarbonate of soda
- 3 salted egg yolks
- 170g salted butter, at room temperature
- 80g caster sugar
- 10g curry leaves, finely chopped
- 1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
- 5g each of black and white sesame seeds for topping
- Sift flour, cornflour, baking powder, and bicarbonate of soda. Add in chopped curry leaves, set aside.
- Crack egg and separate egg yolk and whites. Place yolk in a steel plate or bowl. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
- Place butter and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved and it is creamy.
- Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (Try not to start with very soft butter to mix, it will be more pliable to use)
- Line baking paper on the baking pans. Preheat oven to 175 C.
- Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
- Bake for 15-20 minutes or until golden brown. Remove and cool completely before storing in airtight containers.
It is really yummy! I love it! But it would not last more than 1 month as the salted egg yolk smell would be VERY strong so try to make as close to CNY as possible and try not to overdo it
I wanted to share about some packing essentials when it comes to beach vacation (or even any vacation during Summer) and how you can save some space on your vanity bags and pack some products that you can use for your skin and your hair! Some of these products are from the Butterfly Project Beauty Box which I received during Christmas. The first post about Shizens lip tattoo and the second was more about using some simple products to create a night look from your day look.
Now according to the liquids for hand luggage rule, each passenger can carry only 3.4-ounce (100 milliliter) bottles or less by volume of liquid in 1-quart-sized, clear, plastic, zip-top bag onto a domestic or international flight. All liquid items must be stored inside a plastic bag, which must be placed in a screening bin at check-in. Each passenger is limited to only one transparent resealable plastic bag with a volume no greater than one litre. Bags such as freezer bags (20 cm x 20 cm or 25 cm x 15 cm) sold in most supermarkets are ideal for this purpose.
So for big items such as shampoo, it’s best to pour them out into a smaller container (usually recycled from other hotel shampoo bottles or trial size bottles) and just bring what you need to use instead of a whole bottle for a 4d3n trip. You can also use the shampoo provided by the hotel but usually I will pack my own shampoo because my hair is frizzy and dry, hotel shampoo just cannot make it.
I don’t know what was holding me back from making this Chinese New Year cookie. The last time I made an actual almond florentine with real sugar, with some cherries was in 2006. (ahem). It was also coated with tempered chocolate and it was OH SO YUM. But it was a pain to make because you need to control the thickness of the almond and caramel, your knife and pan has to be coated sufficiently with oil (not too much) and everything has to be cut into shape when its HOT. So you can imagine, 11 students running (well, not really running but rushing) to the monsterous 3 deck ovens to heat up the pan while not burning it. It was quite a thing then.
So then in the recent years when I actually had time and started to really make some cookies for Chinese New Year, I was determined to make almond florentine this year. I knew there was a pre-mix powder in the market to make this, but I’m not sure why after all these years, I didn’t use it. Year after year, my mom would say “Wah, this cookie getting more and more expensive. You know how to make this or not?” Then, I quickly make a trip to the baking ingredients shop and get a packet of almond slice and a packet of the German Almond Crisp (really ? The origin of florentine is actually from Florence, Italy; okay I’m not 100% sure on this but it seems quite accurate here.)
It’s easy to make, but there are some tricks to it. It is also versatile where you can add any other things you want, such as pumpkin seed, lotus or sunflower seed, puff rice, sesame seeds etc etc. The most important step is, actually to add salt. Salt is really important to enhance and lift the overall flavour of ANY sugar product.
Chinese New Year Cookie: Almond Florentine
- 100g Almond florentine (German Almond Crisp) powder
- 140g Almond flakes
- 30g Sunflower Seeds
- 1 tbsp black sesame seed
- 1 tbsp white sesame seed
- 1 tsp salt
- Preheat oven to 180 C. Line a 13" square baking tray with parchment paper.
- Toss almond florentine powder with salt.
- Sprinkle ⅓ of powder on the baking tray.
- Sprinkle almond flakes, sunflower seeds, black and white sesame seeds over the top, making sure to cover the entire baking tray. Try not to overlap too much.
- Sprinkle the remaining ⅔ powder on top and make sure you get to the corners.
- Use a spatula or metal smoother to flatten it. Then push florentine mix and almond slices slightly away from the edge of the pan with a spatula.
- Bake at 180 C for 8 minutes (might differ based on individual oven) or until golden brown.
- Remove from oven. Use a metal smoother (or fondant smoother wrapped with parchment paper) and press flat the baked florentine. Use a pizza cutter to slice the cookie, or use a knife to slice while it is still hot.
- Store in an airtight container for up to 1 month.
Tips on making Almond Florentine
1. Add salt into the florentine mix before sprinkling on a tray
2. Use a tray with low edges so it is easier to cut.
3. Get all your equipments (knife, pizza cutter, leveler (smoother) / something flat and straight and able to press down on) ready.
4. Sprinkle 1/3 of florentine mix, nuts and the remaining 2/3 of the mix over the top.
5. Use a spatula or metal smoother to push florentine mix and almond slices less than 5mm from the edges to get an overall straight edge.
6. Use a metal smoother to flatten the cooked almond florentine while cutting it to prevent breakages after it is cooled.
7. Do not leave the florentine mix exposed as it may turn lumpy due to the humidity that causes the sugar to melt.