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1. Except cashew nuts, put all other materials in the pot;
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2. Knead it into a dough (high temperature in summer) and keep it in the refrigerator for 40 minutes, and then ferment at room temperature for about 1 hour.
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3. Open the dough and let the air cover the fresh-keeping film for a second time to ferment for one hour.
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4. Slightly crush the waist with a knife or a rolling pin.
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5. Put the second-made dough on the countertop sprinkled with high flour, vent it, and then flatten it and place the cashew nuts on it. Put both sides of the dough into the bread to wrap the cashew nuts;
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6. Packaged
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7. Use a spatula to cut into two
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8. Dip the dough with high flour and knead the dough into a long strip shape by hand, and make both portions in turn;
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9. The shaped dough is closed face down, flat side up, and then covered with plastic wrap and fermented for about 40 minutes. (The picture shows a good post)
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10. Preheat the oven 210 degrees in advance. Sift the dough into high flour, cut with a sharp knife, and put it into the preheated oven;
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11. Then adjust the temperature to 200 degrees for 25 minutes.
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12. Roasting...
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13. Out of the oven
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14. Beautiful land
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15. I can’t wait to cut it before it’s completely cold.
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16. With cashew nuts, it's crispy on the outside and soft on the inside, super delicious
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Tips:When the high temperature in summer occurs, put it in the refrigerator and then send it at room temperature, otherwise it will be easy to overheat.
The dough is relatively sticky (the water absorption of the flour of each brand is different). You can slightly dip it in high flour and then operate the oven. You can adjust it according to your own home. If you like more crispy, you can increase the temperature.
Nuts can be replaced with other nuts or dried fruits you like.
