Roman Shield Cookies
1.
50g of butter is softened, and the butter is microwaved for 20 seconds a little faster, add 40g of powdered sugar, and let it go fully (this affects the hardness of the biscuits)!
2.
Add egg whites several times in small amounts, and make them fluffy each time (combination of water and oil)
3.
Sift in low flour, mix the flour evenly without dry powder, put it into a piping bag (don't put too much at one time, it's not easy to squeeze), the bag mouth cut 4mm opening
4.
Bakeware lined with linoleum! It's oil cloth, not oil paper! It must be tarp! Squeeze the circle (don't squeeze too large a circle or the candy core will fall on the cloth, so you can eat a few more), be sure to seal it! Otherwise, the gate will be opened by the sugar heart in the end...
5.
Start making sugar cores, melt 20g butter, add 30g maltose and 20g powdered sugar, mix well
6.
Add 20g of almond chips in portions, mix well
7.
Put the sugar heart into the circle, pay attention to the amount! Be very careful! Only a little bit for each!
8.
Preheat the oven to 160 degrees, bake for 16 minutes, and bake the biscuits until they are colored! Fragrant and crispy!
Tips:
Don't squeeze too much
