Almond Tiles

Name: Almond Tiles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g butter; 62g Powdered sugar; 12g Low-gluten flour; 8g High-gluten flour; 55g Egg white; 75g almond slices

by Ma Lin

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Tile is a kind of more convenient snack. When you don’t have any snacks, you can come to the stove right away and chew on a few crispy tiles, which is not thousands of times stronger than all kinds of puffed foods. Times. Almonds are one of my favorite nuts, so I don’t choose them, but you can also make them into the flavors of sesame, flaxseed, and watermelon seeds, which are also crispy and delicious. However, it is best not to use nuts that are too large or thick, as this will not make the batter thin enough. If the batter is too thick, it will affect the crispy texture of the tiles.

Ingredients

Almond Tiles

1. Sift the powdered sugar, low powder, and high powder mixture into the basin

2. Add the egg whites and use a manual whisk to blend evenly

3. Add the melted butter and beat with a manual whisk until it is fully integrated and a smooth and flowing batter

4. Add almond slices, cut and mix with a spatula

5. Put it in the refrigerator and chill for 20-30 minutes. It will become thicker and run slightly; take it out, use a small spoon to take an appropriate amount of batter and spread it on the high-temperature tarpaulin. Use a small spoon and fork to spread the batter into a round shape. Thin, do not overlap almond slices

6. 130 degrees, up and down, 20 minutes; after the oven is hot, use a rolling pin to bend the tiles (the tiles will harden soon after the oven is out, so you can do it in the oven, or put it in the oven to soften after it is hard)

Tips:
1. During the baking process, the angle of the baking pan needs to be rotated back and forth, so that the tiles are heated more evenly and the color is more uniform;
2. Use high-temperature tarpaulin, tin foil may stick.