Banh Quy Trung Muoi (Salted Egg Yolk Cookies), No Added Refined Sugar
Sweets and drinksBaked GoodsVietnam5 minutes of prep, 1 hour 30 minutes of cooking
Salted egg yolk cookies come out savory and nutty, melting in the mouth with the aroma of steamed salted yolk. The tricky part is beating the butter just enough, because too long makes it break and the cookies go dense.
The salted yolks steam for 20 minutes over high heat, then get crumbled and cooled completely before joining the butter. The flour goes in as 2 or 3 additions, sifted and beaten at the lowest speed.
This batch weighs about 755g, at roughly 295 calories per 100g.
Method
Separate the salted yolks and discard the whites. Rinse each yolk under a gentle stream of water to wash off the slime.
Steam the salted yolks for about 20 minutes over high heat, then crumble them and cool them completely.
Sift 190g all purpose flour, 30g milk powder and 1/4 teaspoon baking powder into a bowl and mix.
Put 120g butter in another bowl, sift in 54g kOBE Monk Fruit Blend and beat on low, then faster, until the butter is smooth and no grains remain.
Add all the crumbled salted yolk to the butter bowl and beat on low until combined.
Divide the flour mixture into 2 or 3 parts, sift each into the butter bowl and beat at the lowest speed, adding the next part as soon as the last one is just combined.
Bring the dough together into a smooth mass, roll it out and cut shapes with a cutter, or shape it into balls of about 20g each.
Beat 1 chicken egg yolk with 5ml oat milk, brush a very thin layer over the cookies and sprinkle with sesame seeds.
Arrange the cookies on a parchment lined tray. Heat the oven to 165 degrees C with top and bottom heat, then bake at 160 degrees C for 18 to 20 minutes.
Leave the cookies on the tray to cool and firm up before moving them to a rack to cool completely.
Tips
Beat only until the flour just comes together with the butter, because longer beating melts the butter and makes the cookies dense.
Milk powder is optional, but it adds a lot of aroma and softness.
Rinse the salted yolks clean and steam them through, since any off note left behind carries into the whole batch.
The crumbled salted yolk has to be completely cool before mixing, since warm yolk melts the butter.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.