Golden Cashew Nuts

Overview

Cashew nut filling, cashew nut shape, it would be a pity to miss the last bit of cashew nut. Abandoned the original plan and moved on to this giant cashew nut. There are no cake crumbs, and there are still a few pieces of sesame cake left in the bottle. I think it will be fine, and it can also add some sesame flavor. The honey is a bit dry and not easy to mix evenly, so I simply added a little more to allow the filling to form into a ball, so no one would find it too sweet. Yeast dough makes the dough more fluffy. Suddenly I remembered the banana cake I had made before, which was somewhat similar to this cashew cake. The only difference lies in the leavening agent. You can also use baking powder, baking soda, etc. for this dough, so you can bake it directly without rising. Even after brushing twice with egg yolk, it's hard to get it to turn golden. Put it in the refrigerator, presumably to prevent the dough from rising too much while the egg yolk liquid is drying? The refrigerator was too full, so I finally gave up on cooling it in the refrigerator and let it dry at room temperature. It didn't seem to be too obvious. Finally, brush with egg white and polish. After baking, the skin will be golden and shiny. From the appearance to the color, it makes people extremely uneasy. It was quite warm to the touch, so I couldn't help but cut it open. Full of cashew nuts, extremely sweet, it suddenly reminded me of five-nut mooncakes. . . . .

Tags

• baking
• all-purpose flour
• butter
• cookie crumbs
• egg yolk
• honey
• lemon peel
• raisins
• cashew nuts
• cinnamon powder
• dry yeast
• fine sugar
• lemon zest
• milk
• protein
• salt

Ingredients

Steps

1. 1 Filling: 45g cashews, 8g raisins, 24g biscuit crumbs, a little lemon zest, 0.3g cinnamon powder, 30g honey

   

2. 2 Cut/grind the cashews into fine particles and set aside.

   

3. 3 Crush biscuits into crumbs and set aside.

   

4. 4 Pour all the filling ingredients except honey into a bowl and mix well.

   

5. 5 Add honey in portions,

   

6. 6 Mix evenly until it can be kneaded into a dough.

   

7. 7 Divide into 5 equal parts and shape into strips about 8-9 cm long. Spare.

   

8. 8 Pie crust: 32g butter, 10g fine sugar, 7g egg yolk, 80g all-purpose flour, 20g milk, 2g dry yeast, 1.5g salt, a little lemon zest for decoration: appropriate amount of egg yolk, appropriate amount of egg white.

   

9. 9 Soften butter, add flour, sugar, salt, yeast and mix evenly.

   

10. 10 Add egg yolks, lemon zest and mix well.

    

11. 11 Add milk gradually,

    

12. 12 Knead into a uniform and smooth dough. Cover with plastic wrap and let rise for 30 minutes.

    

13. 13 Divide into 5 equal parts,

    

14. 14 Roll into an oval shape and add filling.

    

15. 15 Wrap it well and pinch it tightly.

    

16. 16 Tie down and arrange into a cashew nut shape.

    

17. 17 Place on a baking sheet, brush the surface twice with egg yolk, and let dry for half an hour,

    

18. 18 Brush with egg white again,

19. 19 Put in the oven, middle layer, heat up and down at 200 degrees, and bake for about 10-15 minutes.

    

20. 20 The surface is golden brown and comes out of the oven.