# Fourth Baking Contest and is Love to Eat Festival#cashew Nut Pastry

Name: # Fourth Baking Contest and is Love to Eat Festival#cashew Nut Pastry
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 24 Ripe cashew nuts; 17g egg; 35g butter; 22g Powdered sugar; 0.1g salt

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Cashews seem to be used to make biscuits more often, with one or half cashews embedded in the round cakes. That is a cashew with a decorative surface.
But this cashew nut cake uses cashew nuts as the filling and wraps it into the biscuit dough. Moreover, the shape of the cashew nut implies the connotation of the cashew nut. Of course, it can also just have the shape of a cashew nut. Whether there are cashews or not can only be known by biting them.
Using ripe cashews directly, it saves a lot of trouble than roasting raw cashews. . . .
Wrapped in icing sugar and bite down, it is very satisfying and sweet. . . . "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival#cashew Nut Pastry

1. Dough: 75 grams of low-gluten flour, 24 cooked cashew nuts, 17 grams of eggs, 35 grams of butter, 22 grams of powdered sugar, 0.1 grams of salt, decoration: appropriate amount of powdered sugar

# Fourth Baking Contest and is Love to Eat Festival#cashew Nut Pastry recipe

2. The butter is softened, add powdered sugar, salt, and beat with a whisk until fluffy.

3. Add egg liquid in portions and beat into feathers.

4. Sift in the flour.

5. Mix into a uniform dough, put it in the refrigerator, and refrigerate for 30 minutes.

6. Take it out and divide it into about 6 grams each,

7. Press flat and add cashew nuts.

8. Wrap it up, close your mouth, and form an ingot shape.

9. Place in the baking tray,

10. Put it in the oven, middle level, and heat up and down at 175 degrees, and bake for about 15-18 minutes.

11. The surface is golden and baked.

12. Put it in powdered sugar and coat it with powdered sugar.

13. Remove from powdered sugar.

Tips:
The stuffed biscuits don't have to be beaten too hard.
Eggs need to be taken out of the refrigerator to warm up in advance.
The baking time and firepower need to be adjusted according to the actual situation.