Shield Cookies
1.
The butter is softened at room temperature, cut into small pieces, and put in a basin with salt and powdered sugar
2.
Whisk with an electric whisk until the color becomes white and the volume becomes larger
3.
Add the whole egg liquid in portions and beat evenly
4.
Add the sifted high-gluten flour, cornstarch and almond flour
5.
Use a spatula to mix evenly until there are no dry powder particles
6.
Put it in a thick piping bag, using a large Romea ring piping mouth
7.
The decorating mouth is attached to the baking tray, and the decorating mouth is lifted after extruding the hollow shape, and the batter is broken
8.
Start making caramelized almonds, put butter, salt, sugar, honey, maltose, and whipped cream together in a milk pan, and boil until boiling
9.
Add almonds, mix well and remove from heat
10.
Use a small spoon to take an appropriate amount of caramelized almonds and put them in the hollow cookies
11.
Put it into the preheated oven and bake at 150 degrees for about 18 minutes
12.
The freshly baked caramel filling is soft, let it cool before taking it out of the baking tray
Tips:
1. Replace 5 grams of tea powder or cocoa powder with high powder, and it will come out as tea cookies and cocoa cookies
2. Almond filling can also be replaced with peanut filling and sesame filling
3. This cookie can't use low-gluten flour, otherwise it won't take off the mold
