Cow Ear Cookies 牛耳朵餅
The aptly named but strange sounding Cow Ear Cookie 牛耳朵 is a pleasingly pinwheel patterned deliciously savory cookie flavored and colored with the interesting and rather exotic flavor of the Chinese red fermented bean curd 紅腐乳.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup flour, 120g
- 1/2 cup rice flour 米粉, 75g
- 1 tsp salt
- 1/8 tsp baking soda
- 2 tbsp butter or lard, room temperature, 28g
- 1 tbsp sugar, 12g
- 2 egg yolks
- 1/2 cup coconut milk, 125 ml
- 3 tsp red fermented bean curd 紅腐乳
- 1/2 tsp five spice powder
Instructions
- 1
Stir together flour, rice flour, salt and baking soda.
- 2
Beat butter and sugar together until light and fluffy.
- 3
Add egg yolks, one at a time.
- 4
Add coconut milk and beat at low speed until incorporated and dough is formed. If sticky add more flour in 1 tbsp at a time until the dough does not stick to the sides of bowl anymore.
- 5
Separate this basic dough into 1/3 & 2/3 portions.
- 6
Add red fermented bean curd and five spice powder to the 1/3 portion and knead gently until incorporated. If dough becomes too sticky add 1 tbsp flour. Cover both doughs separately with cling wrap and let chill in fridge for 30 mins.
- 7
Generously sprinkle working surface with flour and roll out both doughs separately to 5 by 9 inch rectangles.
- 8
Place the red dough on top of the basic dough. Roll up the dough tightly lengthwise.
- 9
Wrap dough in cling wrap and chill overnight or until the dough in very firm.
- 10
Slice into 1/8 inch thick slices. The thinner you slice, the crispier the cookie.
- 11
In a small pot add 2 inches of oil and heat over medium heat.
- 12
Drop in a few cookies at a time and let cook until golden and then flip over and repeat. Remove from oil with a slotted spoon and place on to kitchen paper to absorb extra oil.
- 13
Repeat until all cookies are fried.