1. We first sift the low-powder and powdered sugar to make the powders more crispy and less likely to agglomerate
2. After the flour is sifted, beat the eggs in the flour (the weight of an egg is almost 50 grams)
3. Use a soft spatula to thoroughly mix the flour and eggs, turning it from the outside to the inside, and then scraping from the inside out
4. Separate the egg whites from the yolks with an egg separator, today we will only use egg whites
5. Add the egg whites to the batter in portions, and stir while adding the egg whites. If you pour too much egg whites in at one time, the mixing will be uneven because the egg whites are slippery
6. When mixing the egg whites, be gentle. If the action is too large, the egg whites will be stirred until foamy, which will make the batter thick and not easy to flatten.
7. Take 100 grams of butter, put it in a microwaveable container, microwave it to melt and dissolve completely
8. Pour all the butter into the cooking bowl
9. Mix the butter with the batter evenly, and just stir clockwise.
10. Weigh 250 grams of almond slices, pour them into the batter and stir evenly, turning from the outside to the inside, and then scraping from the inside to the outside
11. Spread the baking sheet with parchment paper, scoop a scoop of the batter and spread it on the parchment paper. Use a spoon dipped in water to spread the batter as much as possible.
12. Preheat the oven at 180℃, bake for 5-8 minutes, the edges are slightly darker, and the middle is golden yellow.
13. When the tiles are baked, they are rolled into a cone shape. The tiles are soft when they are baked, and harden when they are cold. They can change shape when they are hot.
14. Take 200 grams of whipped cream, add chestnut puree, and beat until it is like a chicken tail, so that it can pull out a curved tip.
15. Take a piping bag and put a zigzag piping mouth, put it in the cream, then squeeze the chestnut cream into the tile tube, and it will be OK.
Tips:1 When adding egg whites to the batter, do not use an egg ball, otherwise it will thicken the batter, which is not conducive to later operations.
2 When the butter melts, it will produce white flocs, which is the moisture in the butter, which is normal.
3The temperature of the biscuits is too high when the biscuits are baked, please pay attention to safety
