Ingredients:

  • 6 Large Salted Duck Egg Yolks (Cured)
  • 1 tbsp Chinese Rice Wine or Dry Sherry
  • 1/2 tsp Sea Salt
  • 200g All-Purpose Flour
  • 50g Cornstarch
  • 150g Unsalted Butter, softened but cool (65°F/18°C)
  • 80g Powdered Sugar, sifted
  • 20g Full-fat Milk Powder
  • 1 Egg Yolk (for glaze)
  • 1 tsp Black Sesame Seeds

Instructions:

  1. Place the 6 salted duck egg yolks in a heat-proof dish, drizzle with 1 tbsp rice wine, and steam over boiling water for 10 minutes until opaque and firm.
  2. While still hot, push the steamed yolks through a fine-mesh sieve using the back of a spoon to create a fine 'sand' texture.
  3. In a large bowl, cream 150g cool, softened butter and 80g sifted powdered sugar until pale and aerated.
  4. Fold in the sieved egg yolk sand and 1/2 tsp sea salt. Gradually add 200g all-purpose flour, 50g cornstarch, and 20g milk powder.
  5. Mix on low speed until the dough forms a cohesive ball.
  6. Preheat oven to 350°F (180°C). Roll the dough into 30 small balls, place on parchment-lined baking sheets, brush with beaten egg yolk, and garnish with black sesame seeds.
  7. Bake for 15 minutes until golden brown and firm to the touch.