Roman shield cookies
By VicentaLakin
It's called a Roman shield because it's shaped like a shield. It's not so much directly related to Rome, but what we're most concerned with is its softness, its sweet taste, its fragrance, its charming breath。
Recipe Recommendations
- butter 75 grams
- powdered sugar 75 grams
- protein 65 grams
- low-gluten flour 200 grams
- fine sugar 40 grams
- liquid butter 40 grams
- maltose 35 grams
- almond slices 50 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Roman shield cookies
1
SECTION A SOFTENED BUTTER AND SUGAR POWDER TOGETHER WITH EGGS TO GLUCOSE AND SLURRY。
2
A small amount of protein is added to the butter several times, so that the mix is even to the point where the particles are smooth。
3
Add sifted low powder and twitch it with eggs。
4
Scratching with a soft-scratch to complete evenness can be used to load a bouquet。
5
The bouquet cut a little mouth and squeezed a circle out of the dish. Refrigerated or frozen after squeezing。
6
ALL PARTS OF PART B, EXCEPT FOR ALMOND TABLETS, ARE CALLED HOMOGENIZED AND THEN ADDED TO THE ALMOND TABLET. THE OVEN IS OPEN AND 200 DEGREES PREHEAT FOR AT LEAST 10 MINUTES。
7
Put the material in the circle, not too much, and the temperature rises will release and the appropriate amount will be sufficient。
8
In the pre-heated high-pitched T60S oven at 135/time 20min。
9
Get out of the oven and cool it, seal it in time, and keep it squeaky。