1. Add 35 grams of softened butter to 40 grams of powdered sugar, mix well with a spatula, and then use an electric whisk to beat at low speed
2. Add the egg whites in three batches, stirring thoroughly each time, and the state of stirring should be a thick liquid
3. Sift in low powder, add salt
4. Mix it with a spatula and put it into a piping bag with a piping nozzle
5. Put 20 grams of softened butter and maltose into the milk pot, heat the insulated water to a liquid state
6. Turn off the heat, add powdered sugar, mix well with a spatula
7. Add almond flakes, mix well, keep in the basin and use the residual temperature of the hot water to keep warm
8. Put the biscuit batter into the piping bag, and squeeze a 4cm long and 2cm wide oval ring on the baking tray
9. Use a spoon to dig out some fillings and fill them into the biscuit circle. Don’t fill them too much.
10. Put the baking tray into the middle layer of the preheated oven, and fire up and down at 180 degrees for 20 minutes.
Tips:The temperature of my oven is low, the original recipe is 170 degrees for 12 minutes.
