Roman shield cookies

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Cutting 35 grams of butter, softening the room, adding sugar powder and dispersing it slightly with an eggbeater

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(b) A 30-gram flat-sharp egg mix, a flat-sharp mix followed by the next round of egg-basketing, and a thick liquid state

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It's a sifted, low-banded flour mix

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(b) Loading a bouquet of flowers

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20 grams of butter and malt sugar combined, insulated by water to melt

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After the fire has been shut down, sugar powder is added, mixed into sugar

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Add almond chips, evenly mixed

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And put in the pots, mixed in order to prevent the mass

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It's not like I'm going to be able to make a living in a place like this

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Fill the inside with a spoon into a squeezed cookie ring

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Put it in a preheated oven, 160 degrees for 20 minutes, with attention to the colouring

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When you get out of the oven, when it's completely cool, then you take it out of the oven, with the tea and enjoy it。

1. With regard to the softening of butter, if the temperature of the butter room does not reach the level to which it is used, it is possible to preheat the oven at about 50 degrees for about 10 minutes, close the oven and put the cut butter in the oven, using the temperature of the oven to help with the softening; it is not good to be too long for the softening to become liquid; 2. Each time an egg is filled with an egg, the head must be evenly mixed, the egg must be filled and the butter powder filled up, so that it does not see the liquid butter, it can be added again to the egg clean; 3. The coil shall be placed in the pan, without taking out the temperature of the hot water, otherwise it will be severed; 4. The outside frame, the shape of the cookie shall be squeezed out with a bouquet, the size of which is small, the size of which is too small, the size of which is not very large, and the size of which is not very good; and remember not to fill the inner collets too full, if it is too full, the inside of the roasting, the bing, which will。