Cooking Steps

1. 

   Step1:Step - sift the flour. Soften butter and set aside. 1. After the butter is softened, cut it into small pieces, add sugar powder, beat the butter with an electric eggbeater. Do not over beat it (Fig. 2). 2. Add cream in several times. Add 5g at a time (Fig. 3) and mix well. Add vanilla essence and flour and mix well (Fig. 4

2. 

   Step2:3. Mix the batter evenly, wrap it with plastic wrap and refrigerate for 30 minutes. (Fig. 5) 4. Refrigerated dough. It's divided into about 10 grams. The length of the long strip (Fig. 6) is longer than that of the normal fingers. 5. Stick some egg liquid or water on the almond. Stick it tightly to one end of the cookie (Fig. 7) and then use a small knife to scratch the wrinkles of the knuckles on the cookie (Fig. 8). It's better to pinch the fingers a little more. It's OK to twist them a little. Try your best to imagine. Fear more The wors

3. 

   Step3:6. Baking - 170 ° C on fire and 150 ° C on fire. About 15 minutes.