Cashew Crisp

Name: Cashew Crisp
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 80g Corn oil; 50g egg; 50g Soft white sugar; 2g Aluminum-free baking powder; 1 bag Cashew nuts; 1g Refined salt

by Yi Xiao Yanran

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This cashew nut crisp is very popular in my house, and it will be roasted from time to time. I use charcoal roasted cashews, which are cooked by themselves, so you must cover them with tin foil when roasting, otherwise it will be easy to bake.

Ingredients

Cashew Crisp

1. Add corn oil and soft sugar to the bowl

2. Use a manual whisk until the soft sugar is slightly melted

3. Add eggs

4. Stir until thick

5. Add baking powder and refined salt, mix well

6. Add low-gluten flour

7. Stir with chopsticks until there is no dry powder, and let stand for 5 minutes

8. Divide into 11 grams per serving, a total of 35 servings

9. After the ball is formed, press a cashew on the top

10. Put it in the preheated oven, middle level, 175 degrees, upper and lower fire, bake for 5 minutes, cover with tin foil, continue to bake for 15 minutes, turn off the heat and simmer for 10 minutes, then take it out and let cool before serving