Almond Pancakes
Overview
Almond pancakes seem to have been made by Jun Zhi before. This pancake mold was tinkered with at that time. After being used two or three times, it has been left idle. Almost forgot it existed. Two or three years later, I turned it out and used it again. The impression of Junzhi's almond pancakes is already vague. I just vaguely feel that this one should be different from Junzhi's. It's a bit like the melon seed kernel shortbread I've made before, the only difference is that one kernel is on the surface and one kernel is in the batter. This is a job that requires patience and some time. Patiently smooth the batter, then carefully remove the template and sprinkle almond slices one by one. . . . Finally, after baking, one egg white was baked for more than three plates. Although it was gathered together, it was not a big pile. . .
Tags
Ingredients
Steps
-
Ingredients: 1 egg white, 15 grams of low-gluten flour, 20 grams of almond slices, 10 grams of corn oil, 20 grams of fine sugar
-
Beat the egg whites into rough foam, add sugar in three batches and beat,
-
It can form dry foam that can pull out small sharp corners.
-
Sift in low-gluten flour,
-
Mix well,
-
Add corn oil,
-
Mix well.
-
Place the tile mold on baking paper and add appropriate amount of batter.
-
Smooth the surface.
-
Take away the tile mold,
-
Sprinkle almond slices on top,
-
Put in the oven, middle layer, heat up and down, 150 degrees, bake for about 10 minutes,
-
The surface is light golden,
-
Remove while hot.
