Cashew Crisp-winners of Lezhong Colorful Summer Baking Competition

Cashew Crisp-winners of Lezhong Colorful Summer Baking Competition

1. Soften the butter at room temperature to the point where you can easily poke holes with your fingers, then add fine sugar and beat with an electric whisk at low speed until the color turns white

2. Add the egg liquid in two portions and use a spatula from time to time to wipe off the butter splashed on the edge of the egg beater

3. Each time you have to beat until the butter and egg liquid are completely fused, and then add the remaining egg liquid. The beaten butter is light white and fluffy like feathers.

4. Add low-gluten flour and baking powder and mix with a spatula until no dry powder can be seen

5. Stir until you can't see the dry powder. Don't over-stir it and put it in the refrigerator for 20 minutes (no need to refrigerate in winter)

6. After taking it out of the refrigerator, weigh the total weight of the dough and divide it into forty small doses, then round, squeeze, and brush with a layer of egg liquid. This is for the cashews to better adhere to the top (at this time, preheat the oven 170 °)

7. Press a cashew nut on each small ball, and then apply a thin layer of egg liquid after pressing it, also for the cashew nut to stick to it better and also for the color more beautiful

8. Put the baking pan into the preheated oven at 170° for 20 minutes (remember to cover with tin foil to prevent baking)

Tips:

1: Cashews should choose ripe cashews
2: Fine granulated sugar can be replaced by powdered sugar
3: The water absorption of each brand of flour is different. If it is too dry, you can add a little egg liquid
4: If you are not using a non-stick baking pan, please put oil cloth or oil paper on it
5: The time and temperature are for reference only. The specific time and temperature should be adjusted according to the actual temperature of your own oven