Main ingredients:
Animal butter: 55g; Powdered sugar: 60g; Egg white: 30g; Maltose: 25g; Low-gluten flour: 75g.
Auxiliary materials:
Melon seeds: 35g.
Flavor: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.
Steps for making Roman Shield Cookies
Cookie ingredients: 35g butter, 40g powdered sugar, 30g egg white, 75g low-gluten flour
Cut the butter into pieces and soften it at room temperature, then beat it with an egg beater.
Add 40g powdered sugar and stir until it becomes finer and denser.
Add the egg white in portions, and each time, let the egg white blend with the butter and powdered sugar.
4. Sift in the low-gluten flour and mix well with a scraper.
Fill the batter into a pastry bag with a medium-sized 8-toothed flower mouth.
Inner filling ingredients: 20g butter, 20g powdered sugar, 25g maltose (Shuiyi), 35g melon seeds
Put 20g butter and maltose (Shuiyi) together, heat them over water until melted, and then remove from heat.
Add powdered sugar and stir until it becomes caramelized.
Add melon seeds without frying, and mix well.
Mix until completely integrated. At this point, it is okay to leave the filling at room temperature if the temperature is suitable. If it is cold outside, keep the temperature in a warm state.
Put oil cloth on the baking tray, and squeeze the cookie batter into uniformly sized oval shapes in the baking tray.
Use a spoon to fill the inner filling into the cookie circles that have been squeezed out, but be sure not to fill them too full. If they are too full, the filling will expand during baking and leak out.
Put it into a preheated oven, bake at 170 degrees for 20 minutes, and pay attention to the degree of browning.
After baking, wait until it is completely cooled before removing it from the baking tray.
