Skip to main content

Jumbo Hup Toh Soh ~ 核桃酥

Old fashioned Chinese walnut biscuits or  Hup Toh Soh brings back fond memories of my childhood.  I remember they were quite big or maybe because I was little so whatever I saw seemed to be 'big''.  Strange enough those biscuits had no walnuts in them whatsover and no one knew why.  I just remember that they were sweet and very crunchy.  So I decided to make some 'jumbo' ones.  In olden days lard was used to make these biscuits to make them crunchy and fragrant but I opt to use vegetable or cooking oil instead.  I did blog on 'smaller' Hup Toh Soh some time back and another recipe void of Hup Toh but if you wish you can use this recipe to make smaller ones for the coming Chinese New Year.






Jumbo Hup Toh Soh   ~    核桃酥

Ingredients
  • 600 gm plain flour
  • 210 gm caster sugar
  • 200 to 250 ml vegetable oil
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 150 gm slightly toasted walnuts, chopped
  • Egg glaze

Method

  1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl, mix well.
  2. Add in sugar, chopped walnuts and mix well.
  3. Gradually add in the oil to mix till the dough doesn't stick to the hands and can be formed into a ball.
  4. Weigh out about 70 gm of dough, lightly form into a ball and press with the palm of your hand to flatten to whatever size and thickness that you desire.
  5. Make a small dent with your finger, apply egg glaze.
  6. Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins.
  7. Yield :  14 Jumbo biscuits.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hazelnut orange mini Bundt

Upon going through my cake pans and trays I realised that I had neglected this mini Bundt pan for quite a while.  Hmmm, time to take it out and make use of it.  These mini Bundts were soft and moist with a nutty texture and weren't overly sweet, just right for breakfast or to serve for tea.  The ingredients are a slight resemblance to that for Friands. Recipe for Hazelnut orange mixed fruit mini Bundt Ingredients 180 gm melted butter 75 gm plain flour 150 gm icing sugar 150 gm hazelnut meal 2 tsp finely grated orange rind 5 egg whites 80 gm dried cranberries (chopped) Icing sugar for dusting Method Sift flour and icing sugar into a mixing bowl. Add hazelnut,orange rind, stir to combine. Place the egg whites into a bowl and whisk with a ball whisk till lightly frothy. Add in the hazelnut mixture and stir to combine. Fold in the melted butter and chopped cranberries, stir well to combine. Spoon mix...
23 comments
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Spicy Chicken with Korean sauce

I had a look at the Korean sauces that were sitting idle in the fridge and thought what would be the outcome if I mixed them up.  I had to experiment to find out.  So, I got hold of some chicken leg, debone them, mixed in some sauces and cooked up this dish.  Family members said that they tasted somewhat like satay chicken but nodded in agreement that they were delicious :) Recipe for Spicy Chicken with Korean sauce Ingredients                                                                   3 chicken leg, deboned        4 pips of garlic, minced 1  tsp sugar 1/2  tsp salt 1/2...
27 comments
Read more