Almond tile crisp

Almond tile crisp

Introduction:

Production steps:

Step 1: prepare materials

Step 2: put the egg white into the bowl and pour in the fine sugar. Mix the egg white and sugar irregularly with the manual beater, do not stir

Step 3: pour in the melted butter and stir well

Step 4: mix corn starch, low gluten flour and salt, then sift and mix well

Step 5: add the almond slices

Step 6: mix well with a rubber scraper, which is the almond chip batter

Step 7: refrigerate for more than 4 hours. Of course, it's better to refrigerate for one night, which can make almond slices absorb liquid fully

Step 8: take out the batter from the refrigerator, pick it up with a fork, and let the excess liquid flow out naturally. When the liquid doesn't flow down, spread the almond slices on the fork on the oil paper, leaving some space, which will expand

Step 9: middle layer, 150 degrees, 15 minutes, observe according to your oven.

Materials required:

Egg white: 120g

Fine granulated sugar: 50g

Salt: 1g

Melted butter: 15g

Corn starch: 10g

Low gluten flour (wheat flour): 10g

Almond slices: 50g

Precautions: 1. The egg white needs to be placed at room temperature for a period of time. If the egg white is too cold, the melted butter will solidify. 2. A little flour particles will be produced after sieving and sorting, and the powder particles will be removed after sieving. 3. The liquid in the formula mainly plays the role of adhesive. 4. On the premise of not scorching, the tiles will be baked for a while, and the color will be darker, which will make them more crispy

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original