Exclusive Chinese-Style Lard Cashew Pastry

Sift and weigh the flour.

Add lard. Use solid, no need to heat and melt.

Add white sugar.

Beat one egg and add 20 grams of the egg liquid. Leave the remaining egg liquid for brushing on the surface.

Knead all the ingredients evenly into a dough, shape it, wrap it in plastic wrap, and refrigerate for one hour.

Break the raw cashews apart. You can also replace cashews with large almonds or dates, depending on your preference.

Take out the dough, roll it into long strips, and cut into even pieces. Since the dough has a high oil content, it may fall apart when rolled into strips; just pinch it and reshape as needed.

Stand each piece of dough upright and slightly shape it, then press a cashew into it.

Add the remaining egg mixture from earlier to an egg yolk and mix evenly.

The baking tray can be arranged in 6x6 or 5x5, just one tray. Brush the surface with egg wash.

Preheat the oven to 180 degrees, bake for about 15-20 minutes, until the surface is colored.

This Chinese-style lard dessert is in no way inferior to butter pastries. It has a delicate texture and a crispy, crumbly aroma. It's easy to make without whipping, has a zero failure rate, and is especially suitable for beginners.

Finished product image.