#aca Fourth Session Baking Contest# Making Pornography Pregnant with Golden Cashew Nuts
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Cashew nut filling, cashew shape, it is a pity that the cashew nut missed it at the end. Abandon the original plan and turn to this big cashew nut.
There are no cake crumbs, and there are still a few pieces of sesame crisp in the bottle, which will not be a problem, and you can add some sesame fragrant. The honey is a bit dry, not so easy to mix well, just add a little bit more so that the filling can form a dough, and no one should think it is too sweet.
Yeast dough makes the dough looser. Suddenly I remembered the banana crisps I used to make, which was somewhat similar to this cashew crisp. The only difference lies in the difference in leavening agents. This dough should also be able to use baking powder, baking soda and the like, and it can be baked directly without proofing.
Even brushing the egg yolk twice, it's hard to think whether it's golden or not. Put it in the refrigerator, presumably to prevent the dough from drying too much in the process of drying the egg yolk? The refrigerator was too full, and finally gave up entering the refrigerator to cool off, and let it dry directly at room temperature. It didn't seem to be too obvious.
Finally, brush the egg whites and polish, and the skin will be golden and shiny after baking. From the shape to the color, it makes people extremely uneasy. Feeling warm to the touch, I couldn't help but cut it open. Full of cashew nuts, so sweet and delicious, I suddenly thought of five-nut moon cakes. . . . . "
There are no cake crumbs, and there are still a few pieces of sesame crisp in the bottle, which will not be a problem, and you can add some sesame fragrant. The honey is a bit dry, not so easy to mix well, just add a little bit more so that the filling can form a dough, and no one should think it is too sweet.
Yeast dough makes the dough looser. Suddenly I remembered the banana crisps I used to make, which was somewhat similar to this cashew crisp. The only difference lies in the difference in leavening agents. This dough should also be able to use baking powder, baking soda and the like, and it can be baked directly without proofing.
Even brushing the egg yolk twice, it's hard to think whether it's golden or not. Put it in the refrigerator, presumably to prevent the dough from drying too much in the process of drying the egg yolk? The refrigerator was too full, and finally gave up entering the refrigerator to cool off, and let it dry directly at room temperature. It didn't seem to be too obvious.
Finally, brush the egg whites and polish, and the skin will be golden and shiny after baking. From the shape to the color, it makes people extremely uneasy. Feeling warm to the touch, I couldn't help but cut it open. Full of cashew nuts, so sweet and delicious, I suddenly thought of five-nut moon cakes. . . . . "
