Roman Shield Cookies
1.
Add 35 grams of softened butter to 40 grams of powdered sugar.
2.
Beat with a manual whisk until it is smooth and fluffy.
3.
Add the egg whites in 3 times, each time you need to stir well before adding the next time.
4.
After stirring, it should be thick and liquid.
5.
Sift in low-gluten flour and add salt.
6.
Mix well with a spatula and put it into a piping bag with a good flower mouth.
7.
The next step is to make the inset: the softened butter and maltose are placed in an egg-beater.
8.
Heat the insulated water to a liquid state.
9.
Turn off the heat, sift in the powdered sugar and stir evenly, add almond flakes and continue to stir evenly.
10.
Leave it in the basin after mixing well, and use the residual temperature of the hot water to keep it warm.
11.
Squeeze the biscuit batter onto the baking pan into an oval circle with a length of 4 cm and a width of 2 cm.
12.
Use a spoon to take some fillings and fill them into the biscuit circle. After filling them all, put them in the middle of the preheated oven at 160° for about 15 minutes, and you can see the biscuit color.
Tips:
The main material is the biscuit material, and the auxiliary material is the inset material. Do not remove the freshly baked biscuits from the baking tray immediately, otherwise the inset will leak out. Wait until the biscuits have cooled and the inset inside has solidified. The finished filling should be kept warm and will become lumpy once the temperature is lowered.
