ALMOND CRISP / 杏仁瓦片 / TUILE AMANDE (USING AIR FRYER)
Ingredients:
2 large egg white (about 64g each with shell)
50g plain flour
60g castor sugar
30g butter (melted)
100g almond flakes
1/8 tsp vanilla essence (optional)
1 pcs cream cracker mashed to powder(my Secret recipe) hehe…
adding cream cracker will smell nicer
50g plain flour
60g castor sugar
30g butter (melted)
100g almond flakes
1/8 tsp vanilla essence (optional)
1 pcs cream cracker mashed to powder(my Secret recipe) hehe…
adding cream cracker will smell nicer
Preparation:
– Separate egg white and yolk.
– Sieve plain flour twice.
– Melt butter
– Mash cream cracker
– Sieve plain flour twice.
– Melt butter
– Mash cream cracker
Methods:
Whisk egg white with a hand whisk until you see white bubbles. Add in sugar and beat until the sugar dissolves.
Add in flour and mix till lump-free.
Fold in 1/2 quantity almond flakes and cream cracker until well-combined.
Stir in melted butter and mix well.
Spoon mixture on the baking tray. Spread out into a round shape or any other shapes you like using a spoon.
Sprinkle the remaining flakes.
Bake at 170°C for 8-10 minutes or until golden brown.
Remove & leave to cool and then store into an air-tight container.
Add in flour and mix till lump-free.
Fold in 1/2 quantity almond flakes and cream cracker until well-combined.
Stir in melted butter and mix well.
Spoon mixture on the baking tray. Spread out into a round shape or any other shapes you like using a spoon.
Sprinkle the remaining flakes.
Bake at 170°C for 8-10 minutes or until golden brown.
Remove & leave to cool and then store into an air-tight container.
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