[tomato formula] honey cashew cubes

[tomato formula] honey cashew cubes

Introduction:

"The sweetness of honey and the crispness of cashew are very sweet. It's suitable to cut into small pieces and taste slowly. It's really good. It's very suitable for the stomach of Chinese people. The detailed materials are as follows: cake bottom: 50g low gluten flour, 30g butter, 12g sugar, 12g eggs, honey cashew filling: 60g roasted cashew nuts, 35g sugar, 15g honey, 25g butter, 35g light cream

Production steps:

Step 1: first, make the bottom of the cake. Pour the low gluten flour, softened butter and sugar into the bowl

Step 2: knead the flour, butter and sugar by hand. Make them mix up thoroughly

Step 3: pour in the egg mixture

Step 4: use a scraper to make a paste

Step 5: spread a layer of butter on the inside and bottom of the square baking tray. Place the batter on the bottom of the pan, flatten the surface with the back of a spoon, place the pan on the grill, put it in the middle of the oven with 175 degrees pre heated, heat up and down, and bake for about 25 minutes until the surface is golden

Step 6: prepare honey cashew stuffing. Chop the roasted cashew nuts with a knife. Pour the sugar, honey, butter and sugar into the milk pot, heat over medium heat and stir constantly to make the butter and sugar melt completely

Step 7: after boiling, turn down the heat and continue to heat for 3-4 minutes until the mixture is slightly dark and caramel

Step 8: turn off the heat, immediately pour the chopped cashew nuts into the cooked syrup, and stir well while it is hot

Step 9: pour honey cashew stuffing on the bottom of the baked cake and flatten it with a spoon

Step 10: put it in the middle layer of the oven again, put it on the top and bake it at 175 ℃ for about 8 minutes. After baking, cool completely, and carefully separate the cashew filling from the wall of the baking plate with a knife along the inner wall of the baking plate. Then it can be cut into pieces

Materials required:

Low gluten flour: 50g

Butter: 30g

Egg: 12g

Fine granulated sugar: 12g

Roasted cashew nuts: 60g

Note: Note: the baked biscuits are very crisp. You need to use a demoulding knife to make a circle along the edge of the mold, and then carefully demould them after they are completely cooled. Cut cashew nuts according to the size of their own like to adjust. You can also use other nuts, such as peanut, almond, etc.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet