# Fourth Baking Contest and is Love to Eat Festival#roman Shield Cookies

Name: # Fourth Baking Contest and is Love to Eat Festival#roman Shield Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 35g butter; 40g Powdered sugar; 30g Egg white; 28g maltose; 25g almond slices

by DIY room ♚ Meimei

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Friends who hear this name for the first time may find it very strange. In fact, it has nothing to do with Rome, it is just named because it resembles a shield.
Roman Shield Biscuit is a biscuit that makes people love and hate. Love is because its deliciousness is unmatched by other biscuits. It is extremely crispy and rich and makes people want to stop; hate is because it completes small pieces of shields. It not only tests skills, but also requires a lot of patience and endurance.
The crunchy biscuit ring, the fragrant almond flakes, and the sweet maltose all blend together. In peace, I slowly experience the wonderful sensation of breaking in the mouth and then melting. Well, the aftertaste is endless..."

Ingredients

# Fourth Baking Contest and is Love to Eat Festival#roman Shield Cookies

1. After 35 grams of butter softened at room temperature, lightly sprinkle, add 40 grams of powdered sugar, and continue to sprinkle.

# Fourth Baking Contest and is Love to Eat Festival#roman Shield Cookies recipe

2. Add the egg whites in portions and mix well. Stirred liquid.

3. Add sifted low-gluten flour.

4. Stir evenly and put it into a piping bag with a piping nozzle for later use.

5. Put together 20 grams of softened butter and maltose.

6. Heat the water to a liquid state. Turn off the heat, add 25 grams of powdered sugar and mix well.

7. Add almond slices.

8. Do not remove the stuffed stuffing after mixing, use the residual temperature of the hot water to maintain the temperature.

9. Squeeze the biscuit paste onto a baking sheet into a uniform oval shape.

10. Then use a spoon to fill the filling into the biscuit ring. Preheat 170 degrees first.

11. Enter the oven and bake at 170 degrees for 15-20 minutes. Pay attention to the degree of coloring.

12. It's out. Do not remove it from the baking tray immediately, wait for the filling to solidify before taking it out. Otherwise the biscuits are fragile.

13. Can be sealed and preserved. Done~

Tips:
1. Each time the egg white is added, it must be stirred evenly and can be added again.
2. Don't fill the stuffing too full, it will leak out if the stuffing swells too full when baking.
3. For each different brand-name oven, adjust the temperature according to your own oven.