Egg Yolk Cookies
A nostalgic and beloved Chinese childhood snack, these golden cookies are cherished for their crispy texture and delightfully sweet flavor.
Story
Egg yolk cookies—just saying the name brings such a familiar, warm feeling, filled with beautiful and sweet childhood memories. Among the few snacks we often had at home when I was little, these were a definite favorite. Their golden color, crispy texture, and sweet taste fascinated every child.
Ingredients
Whole egg
1 (35g shelled)
Egg yolks
2 (30g)
Cake flour
63g
Caster sugar
30g
Baking powder
1g
Instructions
1
Step 1
Crack the whole eggs and egg yolks into a bowl.
2
Step 2
Weigh the cake flour and baking powder, mix them together and blend well.
3
Step 3
Weigh the fine granulated sugar.
4
Step 4
Use an electric mixer on low speed to beat the eggs until large bubbles form.
5
Step 5
Add one-third of the fine granulated sugar.
6
Step 6
Switch to medium speed and beat until the egg batter starts to become dense and creamy.
7
Step 7
Add the second one-third of the fine granulated sugar.
8
Step 8
Beat until there are no more air bubbles in the batter and it starts to show slight trails, then add the remaining one-third of the fine granulated sugar.
9
Step 9
Beat until clear lines form. It is ready when you lift the whisk and the dripping batter does not disappear immediately.
10
Step 10
Sift in the mixed cake flour.
11
Step 11
Gently fold until evenly combined.
12
Step 12
Fit a piping bag with a 1 cm round tip, place it in a large, deep cup, and fill it with the folded batter.
13
Step 13
Pipe evenly onto a baking sheet lined with parchment paper, leaving a gap between each one.
14
Step 14
Place in a preheated oven at 170°C with top and bottom heat. Bake on the middle rack for about 10 minutes until browned.
