Almond Crisp

I have LOTSA left over egg white
from my pineapple tart baking.
So this year, instead of having fried egg white every single day.
I use the egg white to make them into almond crisp.
I have tried to do them last year,
but the batter stick to my baking sheet (probably a lousy one)
like nobody's business.
So this year, i tried them again.

I tried brushing ALOT of oil on the baking paper itself, doesnt work.
I tried to lower the temperature slightly, doesnt work.
I tried to brush oil on the pan before on the baking paper, fail..
So then end, after 3 trays of wasted almond n batter.
I gave up!!!

The very next day,
i went down to Shermay & got a mini siltpat,
just the right size for my baking tray.
It was expensive, no doubt,
and i compared it with PH,
but PH doesnt have the size i wanted...
So in the end bought it from Shermay which have the size i want.
It cost me $30 bucks.
I swear that if it doesnt work,
im going to give a VERY bad review to the siltpat.

So at night, i went home to tried it.
And it works like MAGIC!!!!!
No sticking problem at all...
And the recipe i found for the almond crisp was great!!
I think i would have gone back to get one more another time,
now that i know how usefull siltpat is.
No oil-ing of pan is required,
that save the hassle of pouring oil n brushing it on the pan,
as well as save some time & of course money.

But i tried it for baking my pineapple tart on Sunday,
but i didnt like how it prevent the base of the tart from browning,
so i didn't use it for my tart.
I think i'll probably try to make some macaroon next time with siltpad.


Almond Crisp

Ingredient
1. 1 egg white
2. 12.5g plain flour
3. 25g sugar
4. 1 tsp Olive oil (healthier option for me..)
5. 50g almond slice Toasted

Direction
1. Mix all ingredient together n pour batter onto tray
2. Bake at 170deg for 20min, till brown.
3. Let cool n store in air tight container

Easy peasy!!!



dunno whether still got enough time to try out the Huat Gao,
that i promise chun i will make for his dad.
Think the only time avail will be coming friday,
as the starter dough need to be rest for 2 hrs in advance.
Keeping my fingers crossed that it will work,
if not no Fatt Gao for chun's dad liao