[almond tile crispy] you can't stop one piece after another with a crisp and delicious dessert

[almond tile crispy] you can't stop one piece after another with a crisp and delicious dessert

Introduction:

"The secret of eating almond tiles is to have a thin and crisp taste. The thinner the taste, the more real you can feel. It's very suitable for afternoon drinking, eating a few pieces of tiles, having a cup of tea, and your mood will be much brighter in a moment."

Production steps:

Step 1: melt the butter

Step 2: add the protein into the sugar powder and stir well

Step 3: slowly add the melted butter into the protein and stir until it is completely integrated (note that the oil and protein must be integrated, otherwise the oil and protein will not taste crisp)

Step 4: add the sifted low gluten powder and stir evenly

Step 5: spread the tin foil on the baking tray, dig a flat spoon with a spoon and spread the batter on the tin foil

Step 6: Sprinkle almond slices on it, fill the baking tray with almond slices and put it in the oven preheated at 180 ℃ for six to seven minutes (this must be watched by yourself, and the temperature of each oven is different according to your oven)

Step 7: roasted, take it out and put it on the rolling pin while it's hot. Turn it into a tile shape and let it cool. Be sure to put it into the fresh-keeping bag to seal, otherwise it won't be crisp

Materials required:

Protein: 70g

Powdered sugar: 80g

Butter: 30g

Low gluten powder: 30g

Salt: 4 g

Almond slice: moderate amount

Note: slowly add the melted butter into the protein and stir it until it is completely integrated (note that the oil and protein must be integrated, otherwise the oil and protein will not taste crisp when separated)

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet