Roman shield cookies

The Roman shield had no connection to Rome, but I was attracted to this mysterious cookie. It wasn't until today that I found out where the almonds were hiding, except for the replacements: It's not bad for me, but I'm afraid I've lost almond. The crackers are as hard as the shields. They're chewing up. If you don't like the hard ones, you can make them into cookies。

Recipe Recommendations

animal butter 55 grams
powdered sugar 60 grams
egg white 30 grams
maltose 25 grams
low-gluten flour 75 grams
melon seeds 35 grams

sweetening
roast
an hour
ordinary

Steps for Roman shield cookies

Biscuit raw materials: 35 grams of sugar butter, 40 grams of eggs, 30 grams of low-banded flour, 75 grams

Butter cut room temperature softened, spread out with an egg batterer

Add 40 grams of sugar powder, and then evenly smooth it down

Every time you join the egg cleaner, you have to mix it with the butter and sugar powder

4. Sift in low-banded flour, evenly with a razor

The bouquet is filled with a mid-sized eight-tooth bouquet

Inner material: 20 g sugar butter, 20 g malt sugar, 25 g guava, 35 g

Twenty grams of butter and malt sugar (eats) have been put together and the water is heated to melt off the fire。

Add sugar powder to sugar

You don't have to make it

It's okay to mix it to full integration, and now the temperature is right for the mixing of the temperature in the chamber

The dish is tarpaulined, and the paste is squeezed into the dish with the same elliptical shape。

Fill the inside with a spoon into a squeezed cookie ring, remember not to fill it too full, if it's too full, and it swells when it's roasted。

Put it in a pre-heated oven, 170 degrees for 20 minutes, and keep an eye on the colour。

When it's out, it's completely cool and then it's taken out of the oven。