Crispy Roman Shield
1.
35 grams of butter softened at room temperature, add 25 grams of powdered sugar to beat
2.
Add the egg whites several times in small amounts, and then add them evenly each time.
3.
It is in such a light state that it is easy to separate the oil and water in this step, but you can continue to use it after the oil and water are separated, and it will not have a big impact in the end.
4.
Mix low flour, almond flour, and milk powder into the piping bag, add salt, mix until there is no dry powder, and put it into the piping bag. Use the ordinary cookie mouth with the piping mouth. If you don’t need the piping mouth, just cut the piping bag
5.
Squeeze out an oval circle, of course, squeeze out a circle or a triangle, you can be willful, haha! The important point is that the interface must be sealed. Another important point is: if you are not using a gold plate like me, please put oil cloth to prevent sticking!
6.
Mix the filling materials, heat it in water until the maltose melts, use a small spoon to put it into the squeezed circle, just use a little, otherwise it will be full when baking (the filling is easy to freeze into a ball, pay attention to heating and keeping warm)
7.
Oven 160 degrees, middle level, 15-20 minutes, bake until slightly colored (please adjust the temperature and time according to the temper of your own oven, pay attention to the color)
8.
The piping mouth is a bit crispy because the outer ring is thick
9.
It's more brittle if you cut the flower bag directly
10.
Everyone praises the delicious biscuits!
Tips:
In winter, it is very slow to soften butter at room temperature. You can try to slice it thinly and blow it with a hair dryer, or bite it in the microwave
