Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 300ml warm water
- 6 salted egg yolks, mashed
- 2 tbsp butter, melted
Special equipment needed:
- Mixing bowl
- Plastic wrap
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, sugar, and instant yeast. Mix well.
2. Slowly pour in warm water while mixing until a dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Divide the dough into 12 equal portions and shape them into balls.
6. Flatten each ball with a rolling pin into a thin disc.
7. Spread mashed salted egg yolks on top of each disc, leaving a small border around the edges.
8. Roll up the discs into a cylinder shape and pinch the edges to seal.
9. Place the cylinders onto a baking sheet and let them rest for another 30 minutes.
10. Preheat the oven to 180°C.
11. Brush melted butter on top of each cylinder.
12. Bake the cylinders for 20-25 minutes until golden brown.
Time:
Preparation time: 1 hour
Cooking time: 20-25 minutes
5. Temperature:
180°C
Serving size:
12 kompia
Nutritional information:
Calories per serving: 200
Total fat: 6g
Saturated fat: 3g
Cholesterol: 105mg
Sodium: 260mg
Total carbohydrates: 30g
Dietary fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or cake flour.
- Instant yeast can be substituted with active dry yeast.
- Salted egg yolks can be substituted with regular egg yolks or mashed salted duck egg yolks.
Variations:
- Add chopped scallions or sesame seeds to the mashed salted egg yolks for added flavor.
- Substitute the salted egg yolks with other fillings such as red bean paste, meat floss, or cheese.
Tips and tricks:
- Make sure the water is warm, not hot, to avoid killing the yeast.
- Knead the dough thoroughly to develop gluten and achieve a chewy texture.
- Use a pastry brush to evenly spread the melted butter on top of the kompia.
Storage instructions:
Store the kompia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the kompia in a toaster oven or oven at 180°C for 5-7 minutes until heated through.
Presentation ideas:
Arrange the kompia on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Kompia with salted egg yolk pairs well with hot tea or coffee.
Suggested side dishes:
Serve with a side of pickled vegetables or a bowl of soup.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the kompia are not golden brown, bake them for a few more minutes.
Food safety advice:
Make sure to wash your hands and clean all equipment thoroughly before handling food. Store leftovers properly to avoid foodborne illness.
Food history:
Kompia is a traditional Chinese snack that originated from Fujian province. It is a type of bread that is usually filled with meat or vegetables.
Flavor profiles:
Kompia with salted egg yolk has a savory and slightly sweet flavor with a rich and creamy texture.
Serving suggestions:
Serve the kompia as a snack or appetizer.
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Region: Malaysian