Cooking Steps

1. 

   Step1:Refer to the cooking time of cashew - 40g, butter 100g, sugar powder 40g, whole egg liquid 30g, low gluten powder 180g - 40 minute difficulty analysis - Primar

2. 

   Step2:Butter in small pieces. Soften at room temperature. The butter can be cut into small pieces to reduce the softening time. It can be changed into the degree that the holes can be easily poked with fingers. The time is just right. If the butter softens too much and becomes oily, it needs to be put back into the refrigerator and refrigerated before it is taken out to continue to soften.

3. 

   Step3:Beat the softened butter with an egg beater until the butter is slightly expanded

4. 

   Step4:Add sugar powder. Continue to mix with egg beate

5. 

   Step5:Add egg liqui

6. 

   Step6:Stir until the egg mixture and butter are well mixed. The butter is light white and fluffy like feathers

7. 

   Step7:Sift in the flour. Mix until there are no flour particles. Stir well with a scraper until you can't see the dry powder. Don't stir too long. It will make the dough firm and affect the taste of the biscuit.

8. 

   Step8:After kneading into a dough, knead into several balls. How about the size of the small ball? I'm about 78g. If the moms don't have a good command of the weight, they can also use a small electronic scale. The size of each small surface ball is close. They will be more evenly heated.

9. 

   Step9:Put the ball on the tarpaulin. Pay attention to leave enough space between each ball to prevent the ball from expanding and sticking together during the baking process.

10. 

    Step10:Press out the hole with your fingers. Don't push too hard. Just press out a small hole for cashew nuts.

11. 

    Step11:Brush a layer of egg liquid evenly on the surface of the biscuit. A thin layer of egg liquid. It's to make cashew better adhere to biscuits. It's also to make the color more beautiful.

12. 

    Step12:Put on the cashew. The cashew nuts I use here are all ripe cashew nuts. They can be eaten directly. If you prepare a large cashew for your child, you can use half of it.

13. 

    Step13:Put it in the oven. Bake it at 165 ℃ for 15 minutes. Moms must master the temper of their home oven. They can take out a piece when the time is almost the same. Cut it with a knife from the middle. If the middle is still wet batter feeling. The color is slightly darker than the skin color, then continue to bake it thoroughly. At this time, observe the cashew puff more to avoid the batter.

14. 

    Step14:You can make it fragrant.

15. 

    Step15:Take a bite. It's fin