Caramel cashew
By VicentaLakin
This is a very good nut cookie, characterized by a cashew on the surface with light cream caramel sauce, sweet nuts on the top, and a biscuit souffle on the bottom, both as an office afternoon tea spot and as an energy snack on the road. My mom likes this type of cookies, and there are so many nuts that make people hungry. On a cold day, take two bags in a bag, wait for the car, wait for the red light, and there will be no need to fear the stomach. Baking: The 8-inch square molded oven has a fire in the middle, with a 170-degree cook at the bottom of the cookie for 20 minutes and a 180-degree roast for 10 minutes with cashew nuts。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Caramel cashew
1
The raw cashew is placed in a pre-heated oven of 170 degrees for 10 minutes, and the surface is micro-gold and the smell is sufficient。
2
Butter softened and added fine sugar, which spreads to the puff。
3
Add 15 grams of full egg fluid and stir to full integration。
4
Sift in low-band powder。
5
To dry powder。
6
Put a plate of tin paper, which is then placed in the upper group, separates it from the oil paper, and sets it into a rectangular one centimetre thick。
7
The noodles were transferred to the grill with tin paper and placed in the middle of the pre-heated oven, with a 170 degree and 20 minutes of roasting up and down。
8
Baked cashews with 50 grams of caramel butter sauce, evenly。
9
Put the mixed cashew shop on the bottom of the cookie, pressurize it and reload it in the oven, with a 180-degree mid-level roast for 10 minutes。
10
When the furnace is out, it is moved to the cooling shelf and then cut into small pieces。Caramel cashew Make Tips
1. Please use raw cashews; do not use the salt-baked cashews sold in supermarkets.
2. The caramel cream sauce is homemade; please refer to my recipe [Caramel Cream Sauce] for the method.
3. It is best to roll the dough between a plastic bag or parchment paper. This makes it easier to handle and prevents the rolling pin from sticking.