#aca烤明星大赛#roman Shield Biscuits

Name: #aca烤明星大赛#roman Shield Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Animal butter; 60g Powdered sugar; 30g Egg white; 25g maltose; 75g Low-gluten flour; 35g Melon seeds

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The Roman Shield has no relationship with Rome, but I am still attracted by this mysterious biscuit. I didn’t know where to hide the almond slices until I was free to do it today. Fortunately, there are alternative nuts: melon seeds, this is also good, as long as there are melon seeds and added biscuits. Very fragrant, I'm afraid the almond fragrant is missing!
The biscuit is as hard as a shield and it tastes crunchy. The more you chew, the more fragrant it is. Before you finish eating the one in your hand, stare at the next one! If you don’t like it so hard, you can change it to a cookie recipe to make it crispy. "

Ingredients

#aca烤明星大赛#roman Shield Biscuits

1. Biscuit raw materials: 35 grams of butter, 40 grams of powdered sugar, 30 grams of egg white, 75 grams of low-gluten flour

2. Cut the butter to soften at room temperature, then beat with a whisk

3. Add 40 grams of powdered sugar, stir evenly, and whip to make it more dense

4. Add the egg whites in portions, each time you add the egg whites and the butter powdered sugar

5. 4. Sift in low-gluten flour and mix evenly with a spatula

6. The piping bag is filled with a medium-sized 8-tooth flower mouth, and the batter is put into the piping bag

7. Filling material: 20 grams of butter, 20 grams of powdered sugar, 20 grams of maltose (Shuiyi), 25 grams of melon seeds, 35 grams

8. Put 20 grams of butter and maltose (Shuiyi) together and heat it over water to melt away from the fire.

9. Add powdered sugar and mix until mashed

10. Add melon seeds without sautéing, mix well

11. Stir it until it is completely blended. Now the temperature is suitable for the mixed stuffing and it is okay to put it at room temperature. If it is cold, keep the temperature in the heat preservation state.

12. Put the tarp on the baking pan, and squeeze the biscuit batter into an oval shape of the same size.

13. Use a spoon to fill the filling into the squeezed biscuit circle. Remember not to fill it too much. If the filling is too full, the filling will swell during baking and will leak out.

14. Put it into the preheated oven and bake at 170°C for 20 minutes, paying attention to the degree of coloring.

15. After it is out of the oven, wait until it is completely cool before removing it from the baking tray.

Tips:
Xiaoyingzi's words:
1. Don't be too full when filling, because the filling will expand and become thinner when baking, but the part that flows out is also sweet and fragrant.
2. Don't take out the freshly baked biscuits immediately from the baking tray, wait until the filling is completely solidified before taking it out.
3. Try to choose the small flower mouth, the small flower mouth is squeezed with thin lines to fit more stuffing.
4. If you are not sure about the baking time, observe more, and the color is satisfactory.