Cooking Steps

1. 

   Step1:Butter softens ahead of time to the point where fingers can poke it down. Add in sugar powder. Mix well with egg. Stir until slightly white.

2. 

   Step2:Add in the whole egg. Continue to stir until the egg is completely absorbed. Do not over beat.

3. 

   Step3:Sift in the low gluten powder and salt. Mix well with a scraper. Refrigerate and relax for half an hour after finishing.

4. 

   Step4:The dough is divided into 25 parts. Each part weighs about 10 grams.

5. 

   Step5:Roll the dough into thin strips and place them in the kitchen baking tray. Use toothpick to press out several lines on the biscuit embryo. It is the skin fold of finger joint.

6. 

   Step6:Dip the big almond in a little egg white and stick it to the front of the biscuit embryo. Spread some cocoa powder on the surface of biscuit embryo to create dirty effect.

7. 

   Step7:Put it in the preheated oven. Heat it up and down 175 degrees. Bake in the middle layer for about 15 minutes.

8. 

   Step8:It shall be sealed and stored after being put out of the furnace for air cooling.