Almond Shingles
1.
Materials ready;
2.
Almond flakes, caster sugar, and low powder are put in a mixing bowl and mix well;
3.
Open the pods, scrape out the vanilla seeds, and put them in a mixing bowl;
4.
Pour the egg whites and stir evenly;
5.
After the butter is heated over a low heat or melted in the temperature-isolated water, let it cool for a while and pour it into the mixing bowl;
6.
After mixing well, put it in the refrigerator overnight (no need to refrigerate in winter);
7.
Spread tin foil on the baking tray (matte side up), dig out some dough with a fork, spread it out with the back of the fork, and press it into thin slices. Try not to overlap the almond slices. The body of the cake will naturally extend. Allow proper spacing.
8.
For COUSS E3 oven, select 180 degrees for upper heat and 160 degrees for lower heat, turn on the intelligent hot air circulation to preheat, put in the baking tray into the middle of the oven, bake for 8 minutes, and bake until the surface is golden brown;
9.
Take out the baking tray, let it warm, take out the almond shingles, put it in a sealed box immediately after cooling, block contact with the air, and prevent moisture regain.
Tips:
1. Determine the baking time according to the color of the baking. The color should be darker to be more crispy).
2. The batter will last longer and become soft and smooth, so that the baked tiles will be thin and beautiful.
