Sweet Cow Ear Cookies 甜牛耳朵餅
Here is my sweet version of a traditional Chinese Cow Ear Cookie 甜牛耳朵餅, a buttery sweet pinwheel cookie swirled through with the distinct umami flavors of the Chinese red fermented bean curd 南乳.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup flour, 120g
- 1/2 cup rice flour 米粉, 75g
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup butter, room temperature, 115g
- 1/2 cup +2 tbsp sugar, 124g
- 1 egg
- 2 tbsp red fermented bean curd 紅腐乳, 30g
- 2-3 tbsp rice flour
Instructions
- 1
Stir the flour, 1/2 cup rice flour, baking powder and salt together.
- 2
In separate bowl beat butter and sugar together until light and fluffy, about 2 mins.
- 3
Add in egg and beat until incorporated.
- 4
Add the flour mixture and mix until just combined.
- 5
Divide dough into 1/3 and 2/3 portions.
- 6
Add the 1/3 portion of dough and red fermented bean curd into a bowl and mix until combined. Add in 2-3 tbsp of rice flour, 1 tbsp at a time, until the dough is not sticking to the bowl.
- 7
Roll out red dough into flat squares about 4 by 4 inches, wrap in cling film and chill in refrigerator for 30 mins.
- 8
Roll out other dough separately on parchment paper to 8 by 6 inches rectangles, about 1/8 inch thick.
- 9
Place the red dough on top of the regular dough. Roll up lengthwise into a tight roll. Wrap in cling film and put in freezer overnight.
- 10
Preheat oven 350°F (176°C). Line baking tray with parchment paper.
- 11
Slice dough roll into 1/8 inch slices, place on to tray leaving an inch between the cookies.
- 12
Bake 9-11 mins or until the dough becomes slightly golden at the edges.