Cashew Protein Crackers

Name: Cashew Protein Crackers
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 40g Egg white; 40g Powdered sugar; 40g Salad oil; 40g Low powder; 60g Cashew nuts; 1/16 tsp Fine salt

by Moonfall Wu Cry (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

[Works of Bai Cui's Fifth Food Competition] People often ask what can be done with the remaining egg whites after making egg yolk biscuits? Can I only make angel cakes? Of course not. Not everyone will like angel cakes, but this cashew protein cracker will definitely be liked by everyone. And without butter, it is more suitable for the tastes of Chinese people. It is thin and crunchy. With a bite, it is delicious! The only drawback of this biscuit is that it's so delicious, it's finished in one go, haha!

Ingredients

Cashew Protein Crackers

1. Prepare materials

2. Put the cashew nuts in the oven at 140°C for 5 minutes, you can roast them without preheating

3. Then put the cashew nuts in a fresh-keeping bag and crush them with a rolling pin

4. Crush the cashew nuts in a small bowl for later use

5. Salad oil, powdered sugar and salt, stir, then add egg whites and stir evenly, the egg whites do not need to be beaten

6. Sift in low powder and mix well with a manual whisk

7. Stir it into a batter of this thin consistency, which can be scooped up with a spoon

8. Spoon a spoonful of batter on the baking pan, and use the back of the spoon to spread it out as flat as possible to form a round cake

9. Sprinkle the cashew nuts that have just been roasted evenly on the surface of the round cake

10. The hot air in the oven is 160 degrees for about 10 minutes. Please watch it by the side in the last few minutes, and the surface will be slightly golden.

Tips:
1. Flatten as much as possible, uniform thickness, and even heating
2. It is a little soft right after baking, it will become hard and brittle after cooling, immediately seal and save
3. People don't leave, because it is very thin and it is easy to burn. But don't be afraid of coloring, the golden yellow is very crispy, especially delicious!