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

200g Low-gluten Flour
80g Corn Oil
50g Egg

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50g Soft White Sugar

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2g Aluminum-free Baking Powder
1 bag Cashew Nuts
1g Refined Salt

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