From "following a little dessert"
The low-gluten flour is sieved, mixed with fine sugar and almond flakes and placed in a mixing bowl for later use. Oven preheating 200 ° C
Gently break the protein and pour it into a mixing bowl of mixed low-gluten flour almonds and sugar, and mix well.
Use a spoonful of 1 spoonful of mixed batter, pour it on a baking sheet with baking paper, and use a spoon or a fork to form a flat round cake. Note that the almond pieces do not stack together and the cake body will naturally stretch and place. Leave a proper spacing.
Feed into the upper layer of the oven, bake at 170 ° C for 8 to 10 minutes, and bake until golden brown.
Use a scraper to remove the tile crisps from the baking tray. If you want to make a curvature, you can gently roll it with a rolling pin, etc., preferably with gloves. After being rolled up, put it on a cooling rack to cool it and keep it from moisture.
1. If the roast is not finished once, the remaining batter should be preserved, so as not to batter dry, and bake in 2 or 3 times. 2. Can change a variety of flavors. Otaru recommends lemon, lemon, pepper, and lavender-flavored almond cakes. As long as the protein is added, one of the flavors such as orange peel, lemon peel, ginger (ginger and ginger) or perilla leaves is added. 3. Has reduced 15g of sugar on the basis of the original side, and feels that the non-sweetened children's shoes can be reduced by 10g.