OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Hup Toh Soh (Chinese Walnut Cookies)
April 30, 2019
| Recipe by Bake with Paws
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Chinese walnut cookies (核桃酥, hé táo sū) are traditional Chinese pastries that are crisp, crumbly, and subtly sweet. Despite their name, they don't always contain walnuts; the name likely comes from the cookie's round shape and crackled surface, resembling a walnut shell. Sometimes, we call them Hup Toh Soh in Cantonese.
Key Characteristics:
Texture: The cookies are light, flaky, and slightly crumbly.
Flavor: Mildly sweet with a rich, buttery aroma. If walnuts are included, they add a nutty flavor.
Appearance: Round with a golden-brown, crackled surface. Sometimes topped with a piece of walnut for decoration.
Ingredients: Common ingredients include flour, sugar, butter or lard, eggs, and baking powder. Walnuts can be mixed into the dough or used as a garnish.
These cookies are often enjoyed as a snack, gifted during festive occasions, or served alongside tea. They are especially popular during Chinese New Year as symbols of prosperity and good luck.
This is my own "Hup Toh Soh" (核桃酥) recipe where I added some sesame seeds to make it more aromatic. Try it! I am sure you are going to like it.
I have other Cookies Recipes that you may like to try.
HOW TO GET LIGHT, CRUMBLY AND CRISPY COOKIES:
BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread. During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes. If the butter is warm, it will not create air pockets and make your cookies harder.
The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger.
Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.
FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer. All purposed flour make the cookies more crispy as it content more protein.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Hup Toh Soh (Chinese Walnut Cookies)
Yields: Approx. 60 pcs
INGREDIENTS:
175g butter, room temperature (leave sit out for 15 - 30 minutes)
90g brown sugar (Please add more sugar if you prefer sweeter)
3 egg yolks (L size)
280g all purpose flour
3/4 tsp salt
1 tsp double acting baking powder
1 tsp baking soda
150g walnuts, toasted and coarsely chopped
50g sesame seeds, toasted
Egg wash:
1 egg, whisked
Utensil:
Baking trays
METHOD:
- Preparation:
- Preheat oven to 165°C (330°F).
- Line a baking tray with parchment paper and set aside.
- Prepare the Dry Ingredients:
- Place toasted walnuts in a plastic bag and crush them using a rolling pin.
- Sift together flour, baking powder, and baking soda into a mixing bowl. Stir in the salt.
- Add the crushed walnuts and sesame seeds to the flour mixture. Set aside.
- Make the Dough:
- In a stand mixer fitted with a paddle attachment, beat butter and brown sugar until light and fluffy.
- Add egg yolks and continue mixing until well combined.
- Reduce the mixer speed to low and gradually add the flour mixture. Mix until a smooth dough forms.
- Shape the Cookies:
- Portion the dough into 11-12g balls and place them on the lined baking tray.
- Lightly press each ball with the back of a spoon to flatten slightly.
- To Bake:
- Brush the tops with egg wash.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Cooling & Storage:
- Let cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Store in an airtight container to maintain freshness.
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ReplyDeleteI don't have double acting baking powder. Mine is the "normal" baking powder. May I know how much "normal" banking powder should be used instead of the double acting one?
ReplyDeleteHi, thanks for reading this recipe. Please use the same amount and bake as soon as possible after mixing and shaping the cookies.
DeleteSingle-acting baking powder reacts with a water-based ingredient to form bubbles as soon as the ingredients are mixed. If you wait too long to bake your food or over-mix your ingredients the bubbles will escape and your food will fall flat.
Double-acting baking powder produces some bubbles when the ingredients are mixed, however, most of the rising occurs once it meets the heat. Double-acting baking powder is more reliable for home baking because it is harder to overbeat the ingredients and your recipe will be less susceptible to failure should you forget to preheat your oven. Because it's practically foolproof, this is the type of baking powder most often found in stores. You most often encounter single-acting baking powder in commercial applications. It's also the type of baking powder you'd be making if you wanted to try to prepare baking powder yourself.
Source: https://www.thoughtco.com/double-and-single-acting-baking-powder-3975954
Cheers :)