may replaced with unsalted butter, just add
brand of ingredients have different composites, thus there may be a slight difference in the end result
a hand whisk to beat the softened salted butter till creamy before adding caster sugar and beat for about
a silicon spatula to mix in the sifted cake flour in two additions. Mix till a soft and pliable dough is formed.
dough into 10g each, roll into a ball and place on a baking tray.
Apply egg wash on surface once
in a preheated oven, top and bottom heat 170 degree Celsius for 10 minutes before lowering to 150 degrees Celsius to bake another 15 minutes or till surface is golden brown. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )
on a wiring rack completely before storing it in an airtight container. Keep in room temperature for 2 to 3 weeks.
The method here is slightly different, I have used pure saltedeggyolk powder instead and it's really convenient to use as there is no need to wash away the thick layer of salted charcoal paste, no need to separate the eggyolk and egg white, no need to steam or mashed the cooked eggyolks