Almond pancakes

1

The eggs are divided three times into thin sugar, with an egg-cutting device, and when the egg-cutting device is lifted, the egg-cleaning pulls out a straight angle (dry-haired bubble state)。

2

Low-banded flour sifted into the egg clear。

3

Scratches were quickly rolled up from the bottom to even the mix of flour and eggs. Don't mess around。

4

Rolling almond chips, evenly。

5

Butter insulated from water and thermally dissolved in liquid form (prepared in advance), pouring into the paste。

6

Again, it's even。

7

Scrambling a little spoon paste and pouring it on a grilled dish. The face is spread out on the back of a spoon, so that the face is spread evenly on the toast. The middle of the oven, which is preheated at 150°C, is baked for about 13 minutes until the furnace is released。

1. When flour is thrown into the egg cleaners, move quickly, and do not draw rings to mix and avoid ablaze. It's the same with almond chips and butter. 2. Make the paste as thin as possible with a spoon. It's not just thin, it's even, it's nice to have good pancakes. 3. This formulation, although of small value, may require several parts to be cooked because of the thin distribution of cookies and the fact that a plate of cookies cannot be cooked much. If the dish is small, the formula can be produced in half. 4. Don ' t use too thin oil paper to make the saucer paper, otherwise it might not be able to be torn off on a baked pancakes. The use of tarpaulins or thick paper is recommended。