Shield cookies: original almond flavor, matcha black sesame

Overview

Combining the sweet and crunchy marzipan with the crispy hollow cookie, this is a beautiful and delicious shield cookie. Original and matcha flavors are both popular. The ingredients and methods are very simple and can be made at home. Let’s take a look. The marked dosage can make about 35 pieces, and the number of pieces will vary depending on each size. I made twice the amount at the same time, one original and one matcha flavor. Tools and molds used: ACA chef machine DC850, Chefmade mixing bowl, spatula, and electronic kitchen scale. Matcha powder: Uji Isuzu. Decorating tip: Large Romiya ring decorating tip.

Tags

• baking
• afternoon tea
• almond flour
• animal whipping cream
• cooked sesame seeds
• corn starch
• high-gluten flour (matcha flavor)
• high-gluten flour (original flavor)
• honey
• maltose
• matcha powder (matcha flavor)
• unsalted butter
• whole egg liquid
• almond kernels
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare various ingredients, scrape butter into thin slices and soften at room temperature. Mix high-gluten flour, cornstarch and almond flour (matcha powder) and sift. Set aside.

   

2. 2 Pour the butter, salt, and powdered sugar into the mixing bowl of a chef's machine, and stir evenly at low speed.

   

3. 3 Beat on high speed for another 2-3 minutes.

   

4. 4 To the point where the butter is slightly white, fluffy and smooth.

   

5. 5 Add the whole egg liquid at room temperature in two batches, beating each time until completely emulsified and absorbed before adding the next time.

   

6. 6 Until it is completely emulsified as shown in the picture, and there is no separation of water and oil.

   

7. 7 Divide the whipped butter cream into two parts, add original powder ingredients and matcha powder ingredients (prepared through sifting in the first step) respectively, and mix evenly.

   

8. 8 Attach the cookie piping nozzle to the piping bag, fill it with original/matcha flavored cookie batter respectively, place the piping nozzle vertically close to the baking pan, squeeze out the hollow shape and then pull it up, so that the batter will break naturally.

   

9. 9 Here I want to show you what the flower mouth looks like. This flower shape can be used to squeeze cookies, meringues, etc. The quality of my flower mouth is average and the center is not correct, so the shape of the extruded flower will be slightly off. You should pay attention when buying, because the middle is welded and fixed, so it is difficult to adjust if it is crooked.

   

10. 10 Then preheat the oven to 150 degrees for 10 minutes. At the same time, make the almond/sesame candy filling: mix all ingredients except almond kernels/black sesame seeds and heat in a small pot until boiling.

    

11. 11 Add almond flakes/black sesame seeds and mix well and turn off the heat.

    

12. 12 Take an appropriate amount of filling and put it into the hollow part of the batter circle. This sugar filling flows slowly when it is warm. You can scoop it with a spoon while it is hot, or you can break it into small pieces and put it in when it cools and solidifies into lumps.

    

13. 13 Do the same with the sesame candy filling and put it into the matcha cookie ring.

    

14. 14 Place the baking sheet into the middle rack of the preheated oven and bake at 150 degrees for about 18 minutes. Matcha flavored ones should not be baked or colored, otherwise the color will be dull and affect the appearance and taste. Therefore, the matcha-flavored baking pan should be placed on the lower layer of the original flavor. I baked two pans at the same time, but you can also bake them in separate batches.

    

15. 15 Take it out and let it cool.

    

16. 16 The freshly baked sugar filling is soft and will naturally become hard and crispy after cooling. It can be stored in a sealed container at room temperature (do not get damp) for two weeks.