Almond crackers
It looks like the tile crispy cake made before, but the method is actually different. This time, the pancake is made by mixing the egg white with butter, while the tile crispy cake made before is made by adding the egg white after the butter. Although the methods are different, the cakes are very crispy~Material Science:30g low gluten flour, 2 pieces of protein, 20g butter, 40g fine granulated sugar, and appropriate amount of almond slices1. when mixing flour and butter into the protein, attention should be paid to the way of mixing, and circle mixing is not allowed;2. the tile crisp mold is made of plastic and cannot be put into the oven;3. the baking time needs to be adjusted according to the actual situation. Pay attention to check beside the oven and be careful of baking paste;4. pay attention to sealing and storage. This biscuit is easy to absorb moisture and soften; In addition, if it becomes soft, you can bake it in the oven for a while, and it will become crispy again~
Step 1 . Melt the butter into liquid and set aside
Step 2 . Add fine granulated sugar into the egg white in several times and beat it to a dry foaming state
Step 3 . Sift in low gluten flour
Step 4 . Stir evenly
Step 5 . Add melted butter
Step 6 . Continue to stir evenly
Step 7 . Put the tile pastry mold in the baking pan, dig out part of the protein batter and put it on it
Step 8 . Wipe the flat paste with a scraper and wipe off the excess batter
Step 9 . Carefully remove the tile crisp mold
Step 10 . Then do the same on the other half of the baking pan
Step 11 . Take an appropriate amount of almond slices and sprinkle them on the surface of the batter
Step 12 . Send it to the middle layer of the preheated oven, 160 degrees, about 12 minutes
Step 13 . Seal and store after cooling
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