Snowflake Crisp with Salted Egg Yolk and Pork Floss

Method

1. Roll 5 salted egg yolks, about 70g, through rice wine, then steam over medium heat for 10 minutes until soft.
2. Mix 20g pork floss, 4g toasted sesame seeds and 2g finely cut seaweed for the topping and set aside.
3. Mash the salted egg yolks while they are still hot, keeping 1 heaped tablespoon aside for decoration.
4. Line a 15x25cm rectangular tin about 2.5cm deep with parchment paper. Cut 250g marshmallow into small pieces so it melts faster.
5. Melt 90g unsalted butter over medium heat without letting it boil, then add the marshmallow and stir in one direction until completely melted.
6. Add the mashed salted egg yolk and stir until the mixture turns yellow.
7. Lower the heat, stir in 65g milk powder and scrape down the sides of the pan. For a richer result, add 40g grated cheddar cheese, then add 180g salted crackers and stir quickly for about 1 minute.
8. Pour the mixture into the tin, press it flat, scatter the pork floss, sesame and seaweed mix along with the reserved egg yolk over the top, let it cool and cut into pieces.

Tips

• Mashing the salted egg yolks while they are hot makes them smooth and gives a bright orange color.
• Keeping the heat low while the milk powder goes in stops the mixture from drying out and hardening.
• Marshmallow is made from sugar and malt syrup, so these squares stay quite sweet. Cut them small.
• Pressing the mixture flat while it is still warm gives firm squares that cut cleanly.