Almond tile (xing ren wa pian )

Almond tile

Introduction:

"Almond tiles are thin, crisp and fragrant. After finishing the yolk bag and egg tart, the most troublesome thing is that I don't know how to deal with the remaining egg whites. It's a pity to throw them away, not to mention the CD-ROM action, low-carbon life, low allocation life and so on. Before that, I, who didn't save water and electricity, was also educated. Resources are all over the world, and resources are limited. Don't waste them. My awareness has gradually improved, and I'm not environmental friendly Protection is everyone's business, join the environmental protection team quickly, start from me, how about your environmental protection awareness? The remaining egg white can be used to make angel cake. I have made angel cake many times before, and my son has had enough. Today's egg white, I had a whim and made it into almond tiles. Just a few days ago, I bought a mold for almond tiles, but it didn't work once. It was a new mold. However, if there is no mold for almond tiles, it can also be made. Just dig it on the oil paper with a spoon and spread it flat. Almond tiles out of the pot, did not expect to taste very good, crispy, fragrant, the entrance is melt. However, you should pay attention to preservation. If you don't preserve properly, it will become soft in case of moisture. If it's not crisp enough, it won't taste good. You must keep it in a well sealed box. It's recommended that you don't make too much at a time. The almond tiles are thin, crisp and light. They melt in the mouth. The light fragrance is mixed with the crisp fragrance of almond. Taste it slowly and it's delicious. "

Production steps:

Step 1: beat the egg white into a big bubble, add 16 grams of sugar and continue to beat.

Step 2: beat egg white into small bubbles, add 16 grams of sugar, continue to beat.

Step 3: the egg white is textured. Add 16 grams of sugar and continue to beat.

Step 4: make a thick grain, see if the egg white has a small sharp corner, and finish the job.

Step 5: lift the egg beater to see if it has a small tip with a slight bend, which proves that it is successful.

Step 6: add oil and sifted low gluten flour to the whipped egg white.

Step 7: use the scraper to mix directly, do not draw a circle, the circle will defoaming, affecting the quality of the work.

Step 8: spread tin foil or oil paper on the baking tray and put on the tile mold.

Step 9: use a small spoon to put proper amount of tile liquid into the tile mold one by one.

Step 10: gently scrape once or twice with a scraper, so that the tile liquid is even, and you don't need to scrape too thin.

Step 11: put almonds on each tile.

Step 12: press and hold the tin foil and gently remove the tile mold.

Step 13: baking conditions: 180 degrees for about 8 minutes. After the oven is preheated, prepare to enter the middle layer of the oven. Preheating effect is usually considered that the oven tube turns red and then black, which is a good preheating effect.

Step 14: bake for about 8 minutes until golden.

Step 15: after baking, cool, thin and crisp almond tiles are ready to eat.

Materials required:

100g egg white

Low powder: 30g

Sugar: 48g

Oil: 40g

Note: the almond tiles are very thin and need to be baked for a short time. Pay attention not to leave. The temperature of each oven is not very consistent. Pay attention to the observation of the fire, the baking color and coloring to a satisfactory degree.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Xing Ren Wa Pian