Roman shield biscuit
It is named Roman Shield because its shape is like a shield. It has no direct relationship with Rome, but what we pay most attention to is its crispy, sweet taste, slight fragrance and charming smell.
Step 1 . Mix the softened butter and powdered sugar in Part A together with eggs until they are saccharified, smooth and free of particles.
Step 2 . Add a small amount of protein into the butter for many times, and stir until smooth without particles.
Step 3 . Add the sifted low flour and stir with the egg until it is flocculent.
Step 4 . Press and mix with a soft scraper until it is completely uniform, and then put it into a decorative bag.
Step 5 . Cut a small opening of the decorative bag and squeeze a circle out of the non stick baking pan. Refrigerate or freeze for standby after extrusion.
Step 6 . Weigh part B except almond slices and stir well. Add almond slices and stir well. Start the oven and preheat it at 200 ℃ for at least 10 minutes.
Step 7 . Place the filling in the ring, not too much, and it will drain when the temperature rises, just a little.
Step 8 . Put it into the preheated high bicker T60S oven at 135 ℃ for 20min.
Step 9 . After cooling, seal it in time to keep it crisp.
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