Apricot

1

The fine sugar and salt are added to the protein to be evenly mixed manually, and then to sifted low-banded flour, which is mixed into a flat, non-particle-free paste。

2

We add early melted butter and mix it evenly。

3

Add almond tablets evenly and avoid breaking them。

4

Put it in the upper freezer for half an hour

5

Take out the paste, turn it up, keep the right space and put it neatly on the grilled paper. The pasta is so sticky, it's watered with its hands, it's slowly turning into a thin piece。

6

The oven is preheated at 150 degrees, baked for 12 minutes, and the temperature is increased to 130 degrees, then baked at 6-7 minutes and evenly。

7

Put it in a sealed tank when it's cold

1. The almond slices I baked at this temperature turned out very dark in color; it might be that this temperature is too high for my oven. 2. When shaping the batter into thin slices by hand, try to make the portions as small and thin as possible so they turn out crispier. Shaping them by hand takes a long time, and pressing with a spoon doesn't work because it is very sticky. I will look for other good methods next time. 3. Since this recipe only uses two egg whites, it is a headache figuring out what to do with the remaining two yolks. I tried to find the best method, which is to turn the yolks into salted egg yolks. The method is as follows: put some salt in a bowl, dig a hollow in the center to place the yolks in, then sprinkle some salt over the yolks to cover them up. Then sprinkle a little water to moisten the salt. Leave for two days, take out the yolks, rinse the salt off with water, and steam them.