Cashew Ingot Crisp

Cashew Ingot Crisp

by Xianger Kitchen

4.9 (1)
Favorite
1

Difficulty

Easy

Time

30m

Serving

2

"Yuanbao" recruits wealth and treasures. In the past, every household would use glutinous rice flour to make ingot cakes when they were young and during the Chinese New Year. Wish, hope that the family will be happy and prosperous in the coming year. Nowadays, as living conditions are getting better and better, the snacks are not as single as before, and there is a dizzying variety of delicious snacks. With the oven, it is more convenient. Learn to make some delicious and delicious crispy snacks by yourself. When I enjoy the process of making food and taste the finished products, I can’t help feeling a little proud of myself. I don’t know if I feel the same. This cashew ingot pastry is added with crispy cashews, and then squeezed into an ingot shape one by one along the shape of the cashews. After roasting, the smell of milk is floating all over the room.

Ingredients

Cashew Ingot Crisp

1. Prepare all ingredients

Cashew Ingot Crisp recipe

2. Cut the butter into small pieces and soften at room temperature, add powdered sugar and salt, and beat with an electric whisk until the color turns white and the volume is enlarged

Cashew Ingot Crisp recipe

3. Add eggs and stir well

Cashew Ingot Crisp recipe

4. Sift in low-gluten flour and mix well

Cashew Ingot Crisp recipe

5. Knead the dough gently with your hands, wrap it in plastic wrap and put it in the refrigerator for half an hour

Cashew Ingot Crisp recipe

6. Then take it out and divide it into about 10 grams of embryos.

Cashew Ingot Crisp recipe

7. Press flat and add cashew nuts.

Cashew Ingot Crisp recipe

8. Follow the shape of the cashew into an ingot shape

Cashew Ingot Crisp recipe

9. All done

Cashew Ingot Crisp recipe

10. Preheat the oven at 170 degrees and enter the middle layer of the oven to bake for 20 minutes

Cashew Ingot Crisp recipe

11. Dip with powdered sugar while hot

Cashew Ingot Crisp recipe

Tips:

1. The temperature of the oven should be set according to your own oven;
2. Eggs I use grass-fried eggs, 35 grams after opening.

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