Almond waffles

Recipe Recommendations

• low powder 80 grams
• whole egg 50 grams
• butter 100 grams
• light cream 200 grams
• powdered sugar 250 grams
• protein 250 grams
• almond slices 250 grams
• chestnut paste 50 grams

• milk fragrance
• baking
• half an hour
• ordinary

Steps for Almond waffles

1

We'll sift the powder and the sugar and make the powder more loose and less condensed

2

When the powder is sifted, put eggs in flour

3

The flour and the eggs are fully mixed with a soft razor. If you do, you flip it out and scratch it out

4

Separate the protein from the yolk with an egg breaker. Today we use only protein

5

You add proteins to the paste, and you mix them, and if you pour too many proteins in one-off, it'll be mixed because of the protein. Very. Slide

6

When the protein goes in, it's a little softer. If it's too much action to mix it into a bubble, it'll make the paste thick and difficult to spread

7

Get 100 grams of butter, put in microwave containers, microwave heats to melt, fully dissolved

8

Put all the butter in the pot

9

If you mix butter with paste, you can mix it with a clockwise

10

250 grams of almond tablets, evenly mixed into the paste

11

Put the toast on the board, put a spoon on the board, spread it out with a watered spoon

12

The oven is 180°C preheated, baked for 5-8 minutes, slightly darker on the edge, and the middle yellow is fine

13

Scroll it into cones when the waft comes out, it's soft when the waft comes out, it gets hard when it's cold, it changes shape when it's hot

14

Take 200 grams of light cream, join the chestnuts, break the hair, hit the chicken tail

15

TAKE A BOUQUET WITH A SERRATED MOUTH AND PUT IT IN THE CREAM AND SQUEEZE THE CHESTNUT BUTTER IN THE TILE

Almond waffles Make Tips

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