Crispy Roman Shield Cookies
1.
To make the sugar core: After the butter is melted in heat insulation, add maltose and mix well, then add powdered sugar and toasted almond flakes, mix well and set aside.
2.
Make the batter: After the softened butter, add the sugar powder to beat, add the egg whites in 4-5 times, mix well, and add the next time after each whipping.
3.
Finally, sift in the powder and salt, and beat evenly.
4.
Stir the whipped batter evenly with a rubber spatula.
5.
The batter is put into a piping bag with a small round mouth flower mouth.
6.
Place the baking pan with a high-temperature tarp, squeeze the batter about 4cm long and circle it into an oval shape, and seal the interface. A total of three sets were squeezed, about 150 laps.
7.
Use two small forks to help fill each circle with a little bit of finished candy.
8.
COUSS CO-750A oven, preheat the biscuits at 165 degrees in advance, put in 3 biscuits every week, bake for about 15 minutes, change the upper and lower baking trays during baking, and bake until the biscuits are colored.
9.
After the biscuits are out of the oven, let them cool a little and move them to the grid to let cool.
Tips:
1. The added protein should be at room temperature. It is best to warm it up if it is taken out in the refrigerator, because the low-temperature protein added to butter is prone to oil-water separation.
2. The seams of the squeezed ring should be tight, otherwise the butter will flow out of the ring from the gap during baking.
3. Don't fill too much in the filling sugar core, leave a gap, the butter will automatically fill up when it melts when baking.
4. After the baked biscuits have cooled slightly, move them, otherwise the filling in the center will easily fall out.
5. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
