Saturday, 7 February 2015

2015年饼 ~ 核桃酥(无核桃)Hup Tou Sou(without walnut)


做了Ann家的核桃酥后,
却发现Sonia家也有一款很特别的曲奇;
就是不含核桃,但是却也叫核桃酥的饼。
因为好奇它的味道和口感,做了原食谱一半的量。
Just when I was done with Ann's Hup Tou Sou, Sonia's recipe caught my eye instead. Why? Because it's so unique! A walnut biscuit that doesn't need walnuts? That piqued my curiosity to give it a try.




我得承认,这次我把它的传统外貌给搞砸了,
请多多包涵。
真正的核桃酥传统外貌,应该如下图。
Gotta admit I messed up the traditional Hup Tou Sou shape. Sorry about that! The traditional Hup Tou Sou should look like the picture below:




核桃酥(无核桃)
食谱参考 : Sonia ,Reese kitchen
*约做24粒

材料 :
125克 面粉
1/4茶匙 发粉
65克 细砂糖
1/4茶匙  碱水
1/4茶匙 盐
10克 奶油
75毫升 食油


做法:
1。除了食油和奶油之外,将所有材料放入一个大盆。加入奶油和粉类搓拌成块状。徐徐的拌入食油搓捏成柔软的面团。(开始的时候,面团会较湿,继续搓揉,就会成柔滑的面团)。
2。将面团分成每粒10克,搓圆摆放在烤盘上。
3。随意在饼干上刻小圆形。
4。 刷上蛋液(蛋黄)然后送进已预热烤箱,以170°C烤约20- 30 分钟或呈金黄色。

Hup Tou Sou(without walnut)
Recipe adapted from : Sonia ,Reese kitchen
*makes about 24pcs

Ingredients :
125g plain flour
1/4tsp baking powder
65g sugar
1/4sp alkaline water
1/4sp fine salt
10g butter (salted)
75ml cooking oil or peanut oil

Method
1。Add all ingredients except cooking oil and butter in a mixing bowl. Knead butter with the flour mixture until crumbly crumbs are formed. Slowly add in cooking oil and mix together till it becomes a soft dough. The dough will be very wet initially, but after a few good kneads it will become a smooth dough.
2。Divide the dough into 10g each, then roll them into small balls and place them on a baking tray.
3。Press a suitably small bottle cap to on the center of each cookie to create a round indent.
4。Brush with egg wash (egg yolk) and bake at 170°C for 20-30 minutes (30 minutes at 150°C for fan forced ovens) or until golden brown.





 虽然外貌不达标,但是我个人觉得,
它的确有小时候(如上图)我吃过核桃酥的口感。
据Sonia说那是碱水所带来的效果。
It may not look like a traditional Hup Tou Sou, but it defintely tastes like those from my childhood. According to Sonia, the key ingredient to the taste is the alkaline water.



或许我用的是花生油,所以充满花生香气,
同时是带有酥脆的口感,
就奇怪为什么会命名为核桃酥???
Maybe it's due to the peanut oil I used, but the Hup Tou Sous taste like peanuts. Wonder why they're called walnut biscuits?

 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 。



I'm linking this post to the
"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.





And




12 comments:

  1. Aunty Young,你真好厉害!两款一起做。 :D

    ReplyDelete
  2. 真想试试这无核桃的核桃酥, 食谱先收藏了, 谢谢分享。

    ReplyDelete
  3. Bet that these bite size yummy Hup Tou Sous are very addictive!

    ReplyDelete
  4. Hi Aunty Young, wanted to make this but drop it cos' already too tired baking cookies. Will try baking it some other time. So long as these are crispy and crunchy, they are good biscuits, hehehe!

    ReplyDelete
  5. 感觉很简哦,谢谢aunty young的分享

    ReplyDelete
  6. Aunty Young , 今年你家真是好料连连,应有尽有了, 我要来你家按门铃借货了, 哈哈!

    ReplyDelete
  7. 这款我可能要留明年了! 不过今年可以先到你家慢慢吃! 嘻嘻! 好料在后头。。。我继续等你哦! :)

    ReplyDelete
  8. 我做了有核桃的核桃酥,它的味道比放碱水的更重碱水味 。

    ReplyDelete
  9. Wow.. I wanna just stay put at your place and enjoy all your lovely cookies.. Everyday we just get all different varieties... 羡慕ing your family members and visitors ah

    Thanks for linking to best recipes

    ReplyDelete
  10. Hi Aunty Young,

    It is true that hup tou sou that we eat in most dim sum places has walnut as topping on the cookies but not inside the cookies itself.

    Good that you tried this recipe. Do you like it?

    Zoe

    ReplyDelete
  11. 无核桃的核桃酥,我要我要!

    ReplyDelete

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