Fried cashew crisp(jiao xiang yao guo su )

Fried cashew crisp

Introduction:

Production steps:

Step 1: lay the cashew nuts on the baking pan;

Step 2: bake at 170 ℃ for 8-10 minutes until cashew nuts turn yellow;

Step 3: soften butter at room temperature, add sugar,

Step 4: beat the egg to fluffy state;

Step 5: add the egg, continue to beat evenly, become butter paste;

Step 6: sift the low gluten flour into the butter through the screen;

Step 7: mix evenly with a rubber scraper until the flour is completely wet, and mix well with the butter paste;

Step 8: spread tin foil on the baking tray, put in the square mousse ring, and brush the inner surface and bottom of the ring with oil;

Step 9: spread the batter in the mousse circle in the baking pan;

Step 10: press the bottom, shape and then put the baking tray into a preheated oven of 170 degrees, bake for about 20 minutes until the surface is yellowish;

Step 11: put the granulated sugar and maltose into the pot and pour in cold water;

Step 12: heat the pot with a low heat, the sugar will gradually dissolve, and the small bubbles will turn into big bubbles, and the color will turn to brown yellow, so there is no need to stir in the process of heating;

Step 13: pour the cooked syrup into the roasted cashew nuts;

Step 14: stir and mix well, and let each cashew nut be covered with syrup;

Step 15: after baking the bottom of the biscuit in the oven, take it out; pour the cashew nuts wrapped in syrup into the circle;

Step 16: spread cashew nuts with syrup evenly on the bottom of the cake, put them in the oven again, bake at 180 degrees for about 10 minutes;

Step 17: until the surface is golden, cut off the ring after cooling,

Step 18: cut into small rectangular pieces.

Materials required:

Low gluten flour: 185g

Milk powder: 15g

Butter: 100g

Fine granulated sugar: 45g

Cashew nuts: 200g

Eggs: half of them

Sugar: 100g

Water: 40g

Maltose: 50g

Notes: 1. The best choice for Cashew is raw cashew without seasoning. To ensure the pure taste, raw cashew should be used. The raw cashew should be roasted before use, until the cashew surface turns yellow and the fragrance wafts out (it's better to watch while I bake for 10 minutes, after some time); 2. Soften the butter at room temperature in advance, beat it with sugar to fluffy shape, add eggs and flour, mix one material at a time, and then add the next one; 3. Put it in the mousse ring for more convenient shaping, but in order to demould it well, spread a layer of oil around, and bake out the bottom of the cake; 4. Add a mixture of sugar, water and maltose when making syrup Start to mix and cook over low heat until it thickens slowly. You don't need to dry all the water like caramel, because there is maltose in it. 5. Mix the cooked syrup with the roasted cashew nuts, spread them flat on the cake holder, and then put them into the oven for 10 minutes. 6. Of course, you can also use other similar nuts (such as walnuts, almonds, peanuts) instead I think the amount of egg liquid is a little less, so it is fragile when cutting, so you can add some egg liquid.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jiao Xiang Yao Guo Su