腰豆饼 Cashew Nut Biscuits

Susan说每个烤箱的热度都不同，只要拿捏好自家烤箱的温度烤时，做饼就不会翻车了。食材方面，用好的牛油，饼会更香更好吃。上色的蛋液，加点牛奶，烤好的饼颜色会比较亮。你学会了吗？

分量: 80-90粒 (2 个托盘）
准备时间：60 分钟
煮时：40分钟

材料A：
160克 中筋面粉
40克 玉米粉
55克 细砂糖
1 粒 蛋黄
135克 无盐牛油 (软化）
适量 腰豆

材料B（拌匀）:
少许 蛋黄
少许 牛奶

做法：
1. 把牛油和细砂糖加入个盆里，用打蛋器打至泛白
2. 加入蛋黄, 拌打均匀
3. 把 中筋面粉和玉米粉过筛入盆
4. 拌匀至无干粉，再揉成光滑面团
5. 取出1茶匙分量的面团，揉成汤圆形
6. 拇指和食指压住两边
7. 把1棵腰豆塞入面团
8. 重复以上步骤至面团用完
9. 以160°C预热烤箱10分钟
10. 把材料B刷在腰豆饼上
11. 进烤箱, 160°C烤15分钟或上色
12. 腰豆饼出炉待凉，收入密封的罐仔里
According to our #cook2share guest Susan, it’s important to manage your own temperature and duration as the temperature varies by the oven you are using at home. Another essence of making delicious cashew nut biscuits is to use good quality butter, top it off with egg yolk plus milk mixture and they will look tempting and yummylicious!

Portion: 80-90 pcs (2 trays)
Prep Time: 60 minutes
Cook Time: 40 minutes

Ingredients A:
160 g all-purpose flour
40 g cornstarch
55 g caster sugar
1 pc egg yolk
135 g unsalted butter (soften)
Some cashew nuts

Ingredients B (mix well):
Some egg yolk
Some milk

Steps:
1. Beat butter & sugar until pale in color
2. Add in egg yolk, blend well
3. Sift in all-purpose flour & cornstarch
4. Mix well, knead to form a smooth dough
5. Scoop 1 tsp dough & knead into a round shape
6. Use thumb & index finger to press the sides of the dough
7. Stuff a cashew nut into the dough
8. Repeat the steps until the dough is fully used
9. Pre-heat oven at 160°C for 10 minutes
10. Apply a layer of Ingredients B on top of the cashew nut biscuits
11. Bake at 160°C for 15 minutes or until golden brown
12. Retrieve the cashew nut biscuits from the oven & leave them to cold, store them in a container to keep
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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