Roman shield cookies
By VicentaLakin
the shape of this pattern, or roman shield, seems a little far-fetched? but it's okay, it's all about that. materials: biscuits: butter 70g, sugar 80g, equation 55g, low-banded flour 135g, butter 20g, sugar 25g, water 25g, almond table 35g
Recipe Recommendations
- butter 70g
- powdered sugar 80g
- egg white 55g
- low-gluten flour 135G
- Shuiyi 25g
- almond slices 35g
- sweetening
- roast
- an hour
- ordinary
Steps for Roman shield cookies
1
Butter softens at room temperature and adds sugar powder
2
Manually blended to light powder
3
Turn on the electric omelet and spread the butter to a lighter, larger size
4
Join the egg Qing
5
Make sure every time it's flat and flat, you'll have to wait until the egg is fully integrated with butter
6
Scan low-banded flour
7
Combination
8
Put the pasta in the cookies and put in the proper mold
9
Pressing the gun, squeezing the face of the oven in the right shape
10
Loading of butter and water platinum for the production of the material
11
Insulation from water to butter melt and fully integrated with water plume
12
Add sugar powder after the fire
13
Smuggle evenly
14
Add almond film
15
Combination后馅料就做好了
16
Fill it in with a spoon. Make sure it's not too full
17
It's in the middle of a preheated oven, 170 degrees, about 15 minutes
18
When you're out of the oven, it's sealedRoman shield cookies Make Tips
1. Add sugar powder to the butter, which will be smoothed manually before electric mixes can be activated to avoid the case of sugar powder flying; 2. Esters will have to be added to each of them once they are fully integrated with butter before the next time they are added; 3. Not too much material will be filled in the cookie ring, or the roast will spill out; 4. Floats will have to be squeezed out of the face, leaving little space in the mid-empty area, so there is a lot of material prepared this time, probably in half。