#aca烤明星大赛#cocoa-flavored Roman Shield Biscuits

Name: #aca烤明星大赛#cocoa-flavored Roman Shield Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g butter; 40g Powdered sugar; 30g Egg white; 60g Low-gluten flour; 15g cocoa powder; 25g Water syrup; 35g almond slices

by quenny

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The Roman shield is a very delicious little biscuit.
The first time I heard this name, I felt very curious. I thought it was an allusion, but I didn't find any detailed information. It didn't seem to have anything to do with Rome. It seemed that it was called a Roman shield biscuit just because it looked like a shield. . .

material:
Biscuits: 35g butter, 40g powdered sugar, 30g egg white, 60g low-gluten flour, 15g cocoa powder
Filling: 20g butter, 25g powdered sugar, 25g water syrup, 35g almond slices"

Ingredients

#aca烤明星大赛#cocoa-flavored Roman Shield Biscuits

1. Add the powdered sugar after the butter has softened at room temperature

2. Manually mix well and turn on the electric whisk, and beat the butter until the color becomes lighter

3. Add egg whites in portions

4. Whipped evenly

5. Sift in low-gluten flour and cocoa powder

6. Mix well

7. Put it in a piping bag

8. Squeeze the ring batter on the baking tray one by one, set aside

9. Fill the container with the butter and water needed to make the filling

10. Heat over water until the butter melts and is fully fused with the water

11. Add powdered sugar after removing the heat

12. Stir well

13. Add almond slices

14. After mixing well, the filling is ready

15. Use a spoon to fill the inside of the ring batter, being careful not to overfill

16. Put it into the middle layer of the preheated oven, 170 degrees for about 15 minutes

17. Keep it in a sealed container after being out of the oven

Tips:
1. Add powdered sugar to the butter, mix well by hand and then turn on the electric stirring, which can prevent the powdered sugar from flying;
2. Do not put too much filling in the biscuit ring, otherwise it will overflow during the baking process;