material
Almond slices: 60 grams
High gluten flour: 10g
Coconut sauce: 10g
Fine sugar: 40 grams
Butter: 25 grams
Cream. : 15g
working methods
1. Pour the whipped cream, honey, fine sugar and butter into the stone pot.
2. Heat the stone pot with low fire and keep stirring to melt the butter and sugar until boiling, and continue to cook with low fire until the temperature of the mixture reaches 1 15 degrees.
3. Immediately after leaving the fire, pour the flour, almond slices and coconut into the syrup.
4. Fully mix almond slices and syrup with a high-temperature resistant silicone scraper and stir evenly.
5. Scoop out a small piece of batter and spread it on a golden non-stick pan. Then press the flat batter with the back of the spoon, and the distance between each batter.
More than 5 cm.
6. Preheat the oven 190 degrees for 5 minutes and bake for 9 minutes until the batter is completely spread and turns golden yellow, then take it out of the oven. After taking out the oven, cut the tiles into standard circles with a circular mold, and eat them after cooling.