Hup Toh Soh aka Chinese Walnut Biscuits 核桃酥 CNY 2015


I love Hup Toh Soh (核桃酥) or Chinese Walnut Biscuit for their crunch and fragrance. I remember that when I was little, the Hup Toh Soh was quite huge in size about 3 inches in diameter or even larger but strangely that there wasn't any walnuts in it. Wonder why it's called Hup Toh Soh (meaning walnut crisp in Cantonese)? This Hup Toh Soh recipe was adapted from No-Frills Recipes as I like that Cheah had added walnuts into it. The cookie was very crisp, nutty and little savoury but my cookies don't look like Hup Toh Soh at all. I just like to make it small so that I can pop the whole cookie into my mouth. So if you want to make it bigger, please go ahead :D Definitely a keeper recipe for the upcoming Lunar New Year!

Hup Toh Soh aka Chinese Walnut Biscuits

      150g Margarine
      250g Self-raising flour
      80g Caster sugar
      80g Walnuts, roasted and coarsely grind
      1 Egg beaten + a pinch of salt for glazing

  • Sift the self-raising flour into a mixing bowl.
  • Cut in the margarine, add in the sugar and the chopped walnuts. Using a rubber spatula to blend the mixture. Then mix thoroughly till the dough does not stick onto the hands.
  • 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.
  • Brush them with beaten egg. Bake in preheated oven at 180 deg C for about 30 - 35 minutes till golden brown.
  • Cool Completely before storing in cookie jar.

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     150克 人造奶油 (magarine)
     250克 自发面粉
     80克 细糖
     80克 核桃,烤香剁碎
     1个 鸡蛋+少许盐,拌匀 (抹表面)

  • 将自发面粉过筛到大碗中。
  • 加入人造奶油,糖和核桃碎。用橡皮刮刀稍微拌匀,然后用手搓致面团不沾手为止。
  • 将面团平均分出小等份约每个12克,搓圆,用手指轻轻在酥饼中间压下窩心,间隔一些距离 排放在烤盘上。
  • 表面涂上少许蛋液,送入预热烤箱以180度烤约30-35分钟致熟及金黄色即可。
  • 待凉后收进密封罐子。  

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 


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Peanut Butter Cookies 花生酥饼 CNY 2015


This peanut cookie recipe had been shared on the Facebook baking group and its easy method of preparation caught my attention. Peanut butter is being used in this recipe instead of peanut powder which has to be made from scratch.  I love this peanut cookie as it's not too sweet but fragrant and  melt-in-your mouth. Definitely going to bake more for coming Chinese New Year.

Peanut Butter Cookies

     180g Peanut butter (creamy)
     50g Peanut oil
     85g Icing sugar
     250g Plain flour
     1 egg yolk beaten + 1 tsp water

  • Combine peanut butter, peanut oil and icing sugar together, stir well.
  • Sift in flour and knead to soft dough. (add a little more oil if the dough is too dry)
  • Pinch off some dough and lightly form into a ball (about 12g) and place onto a baking sheet. Brush them with beaten egg wash.
  • Bake in preheated oven at 150 deg C for about 15 minutes.

      180克 花生酱 (油滑花生酱)
      50克 花生油
      85克 糖粉
      250克 面粉

  • 把花生酱,油和糖搅拌均匀。
  • 筛人面粉,搓成面团。(觉得面团太干的话,可多加一点油)
  • 把面团搓成小圆球 (约12克),排放在以铺了不粘烘焙纸上,涂上蛋液。
  • 放进预热烤箱以150度烘烤15分钟即可。

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 


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Pineapple Tarts 黄梨塔 CNY 2015


Pineapple Tarts are a must have in every Chinese household whether homemade or store bought for Chinese New Year. The goodie is super auspicious as it signifies good luck and prosperity for the Chinese Luna New Year. So this year, I tried this melt-in- your mouth recipe and made a simple flower design using cookie cutters.  We finished this cookie within a day as I only tried with half of the recipe, from here.

 photo Capture-pineappletart2010_zps727a8a3f.png  photo pineappletarts2012062_zps2930576a.jpg
 photo PineappleTarts4_zps540a1541.jpg  photo Taiwanpineapplecake083_zps9aed6f61.jpg
You may also like to read my pineapple tart recipes posted in previous years by clicking on the images 

Pineapple Tarts

       125g Soft butter
       150g Plain flour
       25g Milk powder
       15g Icing sugar
       1 Egg yolk
       1/2 tsp Vanilla extract

       Pineapple filling (store bought) 360g, shape into small round balls, 12g each (30pcs)

  • Use an electric mixer to blend butter, sugar, vanilla, milk powder and flour together.
  • Add in egg yolk, blend into a soft dough, do not over work.
  • Pinch  off some dough to wrap the pineapple filling and roll into round ball. Use cookie cutters to print shape.
  • Bake at 180C for 15-20 minutes.

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      125克 软牛油
      150克 普通面粉
      25克 奶粉
      15克 糖粉
      1粒 蛋黄
      1/2茶匙 香草香精

      黄粒馅 (烘焙料理店买的) 360g 揉成小圆球,约12克 (30粒)

  • 将牛油,香精,糖粉,奶粉和面粉搅打均匀。
  • 加入蛋黄,混合成软面团即可,不要过度搅拌。
  • 捏出小面团,包入黄梨馅球,揉成圆粒。用cookie cutter 印花。
  • 放入预热烤箱180度烤约15-20分钟。

I'm linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 


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Japanese Tofu Noodles 日式豆腐凉面


Recently I bought some yellow tau kua (firm bean curd tofu) from the supermarket. With the tau kua I made this easy and healthy Japanese Tofu noodles that can be assembled together in less than 30 minutes. All I did was to mix with some leftover ingredients that I found in my pantry.  You can substitute the tofu with chicken meat or pork or even add in shitake mushrooms as you wish. Then toss and mix everything together with the prepared sauce and a sprinkling of toasted sesame seeds.

Japanese Tofu Noodles

      300g Soba (Japanese buckwheat noodles)
      1 pc Firm yellow tofu (tua kwa), slice and pan fry for a few minutes
      1 pc Japanese cucumber, shredded
      1/2 pc Carrot, shredded

      3 tbsp Soy sauce
      2 tsp Instant dashi powder
      1 tbsp Mirin
      1 cup Water

      1 tsp Corn flour + 2tsp water as thickening
      1/2 tsp Wasabi paste or more for extra kick (optional)

  • Cook sauce ingredients in a small pot to light boil for 2-3 minutes, pour in corn flour water, stir well and leave to cool. Stir in wasabi paste, set aside. 
  • Cook buckwheat noodles following packet directions. Rinse under cold water. Drain. Place noodles into 3 serving bowls or plates.
  • Garnish with some shredded carrot, cucumber and tofu on top of noodles with sprinkled of toasted sesame seeds. Drizzle some cooked sauce over it and toss well. Enjoy ~
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      300克 荚麦面
      1块 黄色豆干,切片 - 煎几分钟 或用你喜欢的肉类
      1条 日式小黄瓜,切成细条
      1/2条 红萝卜,切成细条

      3汤匙 日式酱请
      2茶匙  日式祡鱼粉
      1汤匙 米淋酒
      1杯 水

      1茶匙 栗米粉+ 2茶匙水,混合均匀-勾芡
      1/2茶匙 日式芥末,喜欢辣可多加或完全不加

  • 将所有酱料小煮2-3分钟,然后倒入栗米粉水勾芡,搅拌均匀熄火待凉。然后加入芥末,搅匀,备用。
  • 安照包装上指示时间把荚麦面煮熟,放入冷水中冲洗,再捞出滤干。然后分配到3个碗或盘子里。 
  • 加上适量红萝卜,黄瓜和豆干。撒上些白芝麻和淋上适量酱汁拌匀即可享用。

I'm linking this post to Little Thumbs Up January 2015 : Pasta/Noodles
and hosted by Anne of My Bare Cupboard.
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Melt In Your Mouth Shortbread Cookies 入口即溶的【酥饼】~ CNY 2015


I've never tried or even tasted a shortbread cookies before. The easy recipe for shortbread cookies caught my attention when I stumbled upon this site and I didn't hesitate to bake some at home. The cookies are buttery, not crunchy but crumbly in texture and will literally melt in your mouth at the first bite. 

Shortbread Cookies

     80g Plain flour (1/2 cup)
     70g Corn flour (1/2 cup)
      pinch of salt
     120g Butter (1/2 cup) - room temperature
     24g Icing sugar (3 tbsp)
     1/2 tsp Vanilla extract
     extra icing sugar for dusting

  • Sieve flour, corn flour and salt together and mix well in a bowl.
  • Beat soft butter and icing sugar till fluffy. Add vanilla extract, beat at high speed for 30 seconds.
  • Add flour ingredients to form crumbly dough at low speed.
  • Form dough to smooth with a rubber spatula and place it into a plastic bag, chill for 1 hour.
  • Dust some flour on counter top and knead chilled dough again with a pair of plastic gloves.
  • Pinch off some dough and lightly form into a ball (about 11-12g) and place onto a lined baking tray.
  • Bake in preheated oven 175 deg C for about 15 - 17 minutes or to lightly browned.
  • Cool completely and dust some icing sugar over cookies before storing in an airtight container.

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     80克 面粉 
     70克 玉米淀粉
     120克 牛油,温室软化
     24克 糖粉
     1/2茶匙 香草香精
  • 将面粉,玉米淀粉和盐放入大碗里拌均匀待用。
  • 将温室软化的牛油和3汤匙放入另一个干净盆里,用电动搅拌器高速打几分钟到蓬松。加入香草香精,再高速大30秒至均匀。然后放入混合好的面粉。底速打至肉馅样。
  • 用朔料刀拌至没有干面粉,将面团转入一朔料薄膜上,隔着朔料薄膜团成面团,然后放冰箱冷藏1小时。
  • 预热烤箱至175摄氏度。案板上撒些面粉,将面团稍软几下,然后搓成一粒粒小球 (约11-12克),放到铺了烤盘纸的烤盘上。
  • 将烤盘放入预热烤箱,烤约15-17分钟,至边缘有些微黄。拿出冷凉后,筛上适量的糖粉即可享用。

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 

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