Add sugar to the protein, stir the sugar to melt, and do not send it.
Add salt and melted butter and mix well
Peel the vanilla pods, add the vanilla seeds to the protein, and mix well
Sift into corn starch and mix low in powder
Pour the almond slices, mix evenly with a squeegee, cover the plastic wrap, and add to the refrigerator for one night. The purpose of refrigerating is to let the almonds absorb the protein.
After refrigerating overnight, remove the warmth and take a proper amount of almond slices with a fork. The purpose of the fork is to leave excess protein solution from the gap of the fork.
Use a fork to spread it slowly on a non-stick cloth. Try to be even, thin, and cut almond slices without overlapping.
Bake at 140 degrees for about 15 minutes, because the tiles are very thin, easy to bake, please hold the oven, do not leave. Both sides of the golden yellow can leave. Take it out and put it in a curved place to bend out the shape