Almond Pancakes

Name: Almond Pancakes
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 40g Caster sugar; 30g Low-gluten flour; 2 pcs Egg white; 30g almond slices; 20g butter

by Q pig baby

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

This is a protein biscuit and also a drip biscuit. Those who like the crunchy texture can't miss it. It's really delicious. I made one and brought it back to my colleagues to try something new. They all praised it and said it was delicious! My mother will definitely like it too, she likes crispy the most. This biscuit, take a bite, break it, huh!

Ingredients

Almond Pancakes

1. Melt the butter in water and set aside

2. Add fine sugar to the egg whites and beat until stiff foaming

3. Sift in low-gluten flour, cut and mix evenly

4. This is a cut batter, smooth and thick

5. Then add almond slices, cut and mix evenly

6. Then pour in the liquid butter, cut and mix evenly

7. Put oil-absorbing paper or silicone pad on the baking pan, then spoon a spoon of batter, use the back of the spoon to flatten the batter

8. After preheating the oven at 150 degrees, put it in the middle layer and bake for 15-20 minutes, and the surface will be golden.

9. After being out of the oven, let it cool for a while and then remove it from the oil-absorbing paper or silicone pad. The almond pancakes after cooling are very, very crisp and delicious!

Tips:
1. When cutting and mixing materials, remember to stir in circles to avoid defoaming;
2. The batter must be diluted to make it thin and crisp when it is baked. If it is thick, the baking time will be prolonged;
3. The baking time and temperature are for reference only.