Skip to main content
logo
Food Advertising by

Hup Toh Soh aka Chinese Walnut Biscuit ~ CNY 2010


This is another biscuit which I normally make for Chinese New Year, Hup Toh Soh,..... 'hup toh' is Cantonese for walnuts.  Traditionally, this biscuit is made with lard and without walnuts.  However, I've substituted lard with margarine and added in some slightly roasted walnuts, chopped,  for that extra flavour.  This is a crunchy, nutty biscuit, and it has always been a favourite amongst my family members!


Picture on the left.  Pinch off some dough to form into a ball, then slightly make a dent in the centre.  The size of the biscuit is your own personal preference.
Picture on the right.  Apply egg glaze onto the biscuits before putting them into the oven.  Space them about 3/4 inch apart.


Baked Hup Toh Sow ...... fresh from the oven, crispy, crunchy and delicious!  Ensure that they are completely cooled  before storing them in the cookie jar, they do keep well.





Enjoy these with a cup of hot Chinese tea to usher in the Lunar Chinese New Year on 14th February 2010, which incidentally is also Valentine's Day!


Recipe for Hup Toh Soh aka Chinese Walnut Biscuit

Ingredients
  • 150 gm margarine (Or use 110 to 120 ml of vegetable oil sparingly)
  • 250 gm self-raising flour
  • 80 gm caster sugar
  • 1/4 tsp salt
  • 50 gm coarsely chopped slightly roasted walnuts  (optional)
  • 1 egg  beaten, for glazing
Method
  1. Sift the self-raising flour into a mixing bowl.
  2. Cut in the margarine, add in the sugar and the chopped walnuts. 
  3. Mix thoroughly till the dough does not stick onto the hands.
  4. Pinch off some dough and lightly form into a ball, make a small dent in the centre.  Place the biscuits onto a baking sheet, leaving some room between each biscuit.
  5. Brush them  with beaten egg wash.
  6. Bake in preheated oven @ 180 deg C for about 30 to 35 mins. or till golden brown.
  7. Cool completely before storing in cookie jar.
Note:  An update.  You can substitute margarine with vegetable oil, which will be around 110 to 120 ml.  You may or may not need all the oil.   Mix by hand till dough doesn't stick to your hands.




Comments

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…