From the Kitchen: Chinese New Year Hap Tou Soh
With Chinese New Year around the corner, most families are getting ready to rev up their game on festive treats. And mine is no different. Here is a recipe that my Mum has been using for the longest time, and always a hit with friends and relatives. And it is super simple. So why not make this for this coming festive season, or if you just need something to go with your evening coffee?
Hap Tou Soh
Part A
600 gm plain all purpose flour
2 tsp baking powder
2 tsp baking soda
Part B
200 gm icing sugar
1 tsp salt
1.5 cups of peanut oil
1 egg yolk
1 beaten egg for glazing.
Steps:
1. Sieve part A and make a well in the center.
2. Pour part B into the well and slowly incorporate it by mixing the wall of the well into the oil mix.
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| For mixing, you can either use a mixer machine or use a spatula. |
3. Once it is all incorporated, take a part of your cookie dough and make thumb size balls. Once they are shaped, place them in baking trays. For consistency, an even texture and cooking time, it is recommended that you weigh the balls before the next step. 6 gm is the usual threshold.
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| An electronic scale really helps. It can be troublesome to use the old fashion one, especially if the numbers are small |
4. Give each ball a light press down to give it a cookie look. Do not press too hard that it breaks apart. Give them a light egg wash glaze after that.
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| Glossed and ready for the oven. |
5. In a preheated oven (160 degrees), let the cookies cook for 12-15 mins. There is no hard and fast rule in the cooking time. The best indicator is to see a golden gloss over them.
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| Slow and easy |
6. Once they are done, leave them to cool before you pack them, or if you need to, eat.
Note: Like most dishes, the food is as good as its ingredients. As such, note that you need very good quality peanut oil for this as you need to taste the nuts in the cookies for this to be a success. Peanut oil is relatively easy to find though.
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| Getting some QC work sorted |
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