Almond Shingles
by Stewed Chicken Noodles with Mushrooms
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare materials
2. Put the egg whites into the bowl and pour the fine sugar. Use a manual whisk to mix the egg whites and sugar irregularly. Don't beat them.
3. Pour the melted butter and stir well
4. Mix cornstarch, low-gluten flour, salt, then sieve and mix well
5. Add almond slices
6. Mix well with a rubber spatula, it is the almond crisp batter
7. Put it in the refrigerator for more than 4 hours, of course, it is better to refrigerate overnight, which can make the almond slices fully absorb liquid
8. Take the batter out of the refrigerator and pick it up with a fork to allow the excess liquid to flow out naturally. When the liquid basically does not flow down, spread the almond slices on the fork on the greased paper, leaving a little gap, it will expand
9. Middle floor, 150 degrees, 15 minutes, according to my own oven.
Tips:1. The egg white needs to be placed at room temperature for a period of time, too cold egg white will solidify the melted butter
2. A few flour particles will be generated after sieving into the classification, then sieve it to remove the powder particles
3. The liquid in the formula mainly acts as a binder
4. On the premise of not being burnt, the tiles should be baked for a while, the color is darker, and it will be more crispy
