Chinese · Dessert
Chinese Milk Cookies
A Chinese bakery-style milk cookie, pale gold and tender-crumbed, built on creamed butter enriched with whole milk and condensed milk for a soft, faintly sweet, dairy-forward bite reminiscent of Hong Kong cha chaan teng bakes.
$0
12 minsPrep
15 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
212Calories
3.5gProtein
9.9gFat
27.4gCarbs
10gSugar
0.6gFiber
127mgSodium
67mgChol
5.8gSat Fat
53mgPotassium
30mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Oolong Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and sugar together with a hand mixer until pale and fluffy, about 2 minutes.
2
Beat in the whole milk and condensed milk until fully incorporated and smooth.
3
Sift the flour and baking powder together, then fold into the wet mixture until a soft, slightly sticky dough forms.
4
Chill the dough for 20 minutes so it firms up enough to shape.
5
Divide the dough into 4 equal portions and roll each into a small ball, then flatten slightly on a lined baking sheet, spacing them apart.
6
Brush the tops lightly with the beaten egg yolk for a golden shine.
7
Bake at 170°C (340°F) for 14-16 minutes until the edges turn golden and the tops are set.
8
Cool the cookies on a wire rack for at least 10 minutes before serving, as they firm up while cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Butter, softened
- 15g15g Sugar White
- 10g10g Whole Milk
- 8g8g Condensed Milk
- 45g45g All Purpose Flour, sifted
- 1g1g Baking Powder
- 8g8g Egg Yolk, beaten, for glaze
