Q: Can I use a different type of flour instead of low-gluten flour for this recipe?
A: Yes, you can substitute with all-purpose flour, but the texture might be slightly different.
Q: Is it necessary to use maltose syrup?
A: Maltose syrup adds a unique flavor and texture, but you can use corn syrup or honey as alternatives.
Q: How do I know when the biscuits are perfectly baked?
A: They should be golden brown and crispy after 20 minutes at 140°C in a preheated oven.
Biscuit Rings with Almond Filling
Notes
Ingredients:
- For Biscuit Rings:
- 50g softened butter
- 65g granulated sugar
- 1g salt
- 33g egg white
- 100g low-gluten flour
- For Almond Filling:
- 45g granulated sugar
- 45g maltose syrup (Shui Yi)
- 40g butter
- 1g salt
- 50g sliced almonds
- Prepare the Filling: In a pot, combine 40g butter, 45g granulated sugar, 1g salt, and 45g maltose syrup. Cook over medium heat until the mixture bubbles, then remove from heat.
- Add 50g sliced almonds, mix well, and let it cool for later use.
- Prepare Biscuit Rings: In a bowl, mix 50g softened butter, 65g granulated sugar, and 1g salt with a mixer until well combined.
- Gradually add 33g egg white in two parts, mixing well after each addition.
- Sift in 100g low-gluten flour and fold until no dry flour is visible. Transfer the dough to a piping bag.
- Pipe small rings onto parchment paper.
- Add a small amount of the almond filling to each ring (a little goes a long way).
- Bake in a P40 oven at 140°C for 20 minutes without preheating. Use double racks for even baking.
- Your crispy and delicious Biscuit Rings with Almond Filling are ready!
- Calories: Varies based on serving size
- Rich in carbohydrates and fats
- Contains protein from egg whites and almonds
- Source of dietary fiber from almonds
