Cigar Shortbread
1.
Prepare the ingredients
2.
Add a drop of vanilla extract to the egg whites
3.
Whip with an electric whisk until the viscosity is removed, and until it is slightly bubbling, do not whisk
4.
Pour the viscous protein into the sifted flour and powdered sugar and mix well
5.
Add whipped cream and mix well
6.
Heat the butter to 70 degrees to become liquid, add it to the batter three times, be sure to mix it well with the batter before adding the next butter
7.
Put it into a piping bag, use a round piping nozzle to squeeze a circle with a diameter of about 3cm on the oil paper, squeeze a plate and tap the baking pan to spread the batter
8.
Put it in a preheated 160 degree oven, bake for 15 minutes, the corners are brown and you can get out of the oven
9.
Roll the biscuits while it’s hot after they are out of the oven. They won’t roll up after they’re cold. Take a thicker chopstick and roll the biscuits from top to bottom.
10.
At the end of the roll, the biscuits are pressed down and sealed and held for a few seconds to set
11.
After rolling, let the biscuits cool, and finally squeeze both ends with chocolate sauce, or stick some almonds on them.
Tips:
In step 6, add the batter three times. Be sure to mix the batter well before adding the butter for the next time. Please remember!
