#aca烤明星大赛#original Roman Shield Cookies
1.
Add the powdered sugar after the butter has softened at room temperature
2.
Manually mix until there is no powder
3.
Turn on the electric whisk, and beat the butter until the color becomes lighter and the volume becomes larger
4.
Add egg whites in portions
5.
Whisk evenly, pay attention to each time you have to wait until the egg white and butter are completely fused before adding the next time
6.
Sift in low-gluten flour
7.
Mix well
8.
Put the batter into the cookie decorating gun, and install suitable molds
9.
Press the decorating gun, squeeze out the batter of the corresponding shape on the baking pan, set aside
10.
Fill the container with the butter and water needed to make the filling
11.
Heat over water until the butter melts and is fully fused with the water
12.
Add powdered sugar after removing the heat
13.
Stir well
14.
Add almond slices
15.
After mixing well, the filling is ready
16.
Use a spoon to fill the inside of the ring batter, being careful not to overfill
17.
Put it into the middle layer of the preheated oven, 170 degrees for about 15 minutes
18.
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. The egg white must be added in portions, each time it must be completely fused with the butter before adding the next time;
3. Do not put too much filling in the biscuit ring, otherwise it will overflow during the baking process;
4. For the batter squeezed out with a piping gun, the space left in the hollow part is relatively small, so the fillings prepared this time are a lot more, probably only half of it was used. . .
