Cooking Steps

1. 

   Step1:Soften butter at room temperature. Add 60 grams of sugar powder. Beat until butter turns white and plumage.

2. 

   Step2:30 grams of egg liquid is added into the butter in three times. Each time, beat evenly with the beater. Add another time.

3. 

   Step3:Sift the low gluten powder, milk powder and baking powder into the butter basin.

4. 

   Step4:Mix well with a rubber scraper. Then gently knead the dough with your hands. (dough can't be kneaded by hand. It can only be dough). Refrigerate and relax for 30 minutes.

5. 

   Step5:Divide the dough into 10g small dough and rub the dough into long strips. The dough of this formula is really too dry. I can't rub the dough with my hands at all. I use my hands to hold the dough one by one; the noodles must be thinner than my own fingers. Otherwise, they will become big and thick fingers after baking.

6. 

   Step6:Dip the almond into the water. Then, put it on the end of the finger (only dip some water. The almond can stick firmly on the finger).

7. 

   Step7:Just press out the pattern with the fork.

8. 

   Step8:Preheat the oven to 160 degrees. Bake the middle layer for 20 minutes (if the color is too dark during baking, cover the top with tin paper. Personal oven. Time and temperature to control by yourself).