Tuesday, January 24, 2017

CNY Cookies - Pork Floss Cookies

My family likes pork floss especially when it goes with porridge.  Every time we went Taiwan for vacation, most of the homestay or hotel will serve pork floss to go with porridge, this seems to be Taiwan breakfast tradition/uniqueness.  

Using pork floss as an ingredient to make Chinese New Year cookies a popular item within the baking blogging community in recent years.  This year, I decided to give this a shot since many bakers raved about it.

It's quite costly to make this cookie as the pork floss is expensive.  Making a recipe with yield about 30 pieces (one jar/container), the ingredients has costed me about S$8.  This seems to be the most expensive item among all the CNY cookies I made this year.

The method of making this cookie is easy, similar to butter cookie, just with an addition of pork floss and  sprinkle with some sesame seeds.  

Thanks Zoe for sharing this recipe.  The outcome is well received by my family.  It's a savoury cookie with melt in your mouth texture.  If you are a pork floss fan, I believe you will like it.

Here you go.. the recipe.

Pork Floss Cookies
  • 100g unsalted butter (room temperature)
  • 20g icing sugar 
  • 60g plain flour              }   Dry ingredients:
  • 60g cornflour                }    Mix together and sift 
  • 1/4 tsp salt                     }
  • 1/8 tsp baking powder }
  • 1/4 cup (60ml) pork floss 
  • 1 tbsp roasted white sesame seeds

  • Egg wash: 1 egg yolk with a few drops of oil.
  • Some white  sesame seeds to sprinkle

1. Beat butter and icing sugar on low speed until pale and light (about 3 mins). 
2. Fold in dry ingredients till well mixed (don't overmix)
3. Add in pork floss and white sesame seeds,  mix well.  Wrap dough and chill in fridge for at least 30 mins.
4. Portion dough into 7g each, roll into a ball and place them on baking tray lined with parchment paper. Chill for an hour (at least 30 mins)
5.  Preheat oven to 175*C (top-bottom heat) 15-20 mins before baking.
6.  Egg wash the cookies and sprinkle some sesame seeds on top.   Bake at 175*C for 12 mins or until golden brown.
7.  Transfer to cooling rack.  Store in airtight container once it's cooled down. 

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