Walnut cakes, or *hetao su*, have been a beloved imperial Chinese delicacy for centuries, cherished for their buttery richness and nutty crunch. Here’s a refined guide to recreating this royal treat at home.
Ingredients:
- 200g all-purpose flour
- 150g unsalted butter, softened
- 80g powdered sugar
- 2 egg yolks
- 5g baking powder
- A pinch of salt
- 100g crushed walnuts, toasted
Steps:
1. Prepare the Dough: Cream the softened butter and powdered sugar until light and fluffy. Beat in egg yolks one at a time. Gradually fold in the flour, baking powder, and salt until a smooth dough forms. Avoid overmixing to keep the texture tender.
2. Shape the Cakes: Take small portions of dough (about 20g each), roll into balls, and flatten slightly. Press a few toasted walnut halves on top for a classic touch.
3. Bake to Perfection: Preheat the oven to 160°C (320°F). Arrange the cakes on a baking lined with parchment paper, leaving space for spreading. Bake for 20–25 minutes until golden brown. Let them cool on a wire rack—their crispiness intensifies as they cool.
Serving Suggestion: Pair with jasmine tea for an authentic imperial experience. Store in an airtight container to preserve their delicate crunch. This recipe blends tradition with simplicity, letting the nutty flavor shine through with every bite.
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