Ingredients
Cookie ring material
Sugar
40 grams
Low -gluten flour
35g
protein
30 grams
butter
75g
Sugar
Insidious material
25g
sliced almonds
20g
How to make a Roman shield
- First, prepare the materials
- Cut butter into small pieces and soften at room temperature until your fingers can easily poke
- Add 35 grams of powdered sugar and stir a few times first to prevent the powder from splashing when beaten
- Then beat at low speed until fluffy and white in color
- Add the egg whites in 3 times. Do not add too much at once, otherwise it will be easy to separate water and oil. Beat until it is completely fused and then add the next egg white.
- Then sift in low-gluten flour and salt, stir with a spatula until there is no dry powder
- Load into a piping bag
- Squeeze a biscuit ring about 40mm long and 20mm wide on the baking tray. You can squeeze it according to the size of the baking tray, but it must not be too dense, because it will expand when baking, and when squeezing, try to leave the hole in the middle as large as possible to facilitate filling
- Make the filling: Heat the butter and maltose in water and melt it continuously until it melts into liquid form
- Turn off the fire at this time, add 20 grams of powdered sugar, and stir evenly with a spatula
- Pour in the almond slices and mix well. The prepared filling is left in the pot and keep it warm with the residual heat.
- Use a spoon to fill the filling into the biscuit ring, do not fill it too much, just take 1/3 of the position to avoid expansion and overflowing during baking
- Bake at 170 degrees in the middle layer of the oven for 12-15 minutes
- Baked biscuits should be cooled before taking them out
- Put on a plate and serve
