Bawang Supermarket丨roman Shield Cookies
1.
Yesanpo peeled almonds
2.
Cut 35 grams of butter into small pieces, after softening at room temperature, use a whisk to lightly break up
3.
Add 40 grams of powdered sugar
4.
Stir well
5.
Add 30 grams of egg whites in batches and mix well. When adding egg whites each time, make sure that the egg whites and the beaten butter and sugar powder are fully fused before adding the egg whites again.
6.
After sifting the low-gluten flour, add it and stir evenly
7.
Put it in a piping bag for use
8.
Prepare the filling: Open Yesanpo peeled almonds
9.
Put 20 grams of butter and maltose together, heat over water to melt, turn off the heat, add in powdered sugar and mix well, add almonds and stir.
Put the mixed filling in the pot, do not take it out, use the temperature of the hot water to keep it warm, otherwise it will agglomerate.
10.
Squeeze the biscuit batter onto the baking pan and squeeze out a uniform oval shape
11.
Then use a spoon to fill the filling into the biscuit ring, being careful not to fill too much
12.
Put it in the preheated oven and bake at 170 degrees for about 20 minutes, paying attention to the degree of coloring
13.
Wait for it to cool completely before removing it from the baking tray
Tips:
Each time the egg white is added, it must be stirred well before adding it again.
The finished filling must be kept at a certain temperature, otherwise it will clump.
Don't fill it too full, because the filling will swell during baking, and it will leak out if it is too full.
