Chinese Food
Witch finger biscuit
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The cat went out with her mother for half a month. It has not uploaded works for more than a month since the moon cake rose. It's not that I haven't done it. On the contrary, I've done a lot. But I don't have time to tidy up. I'll take care of it later. Tomorrow is Halloween. OK. The cat always thought Halloween meant October 31. But it was November 1. Very stubborn that N years ha ha. Here comes the creepy finger cookie. -
Cooking ingredients
Cooking Steps
Step1:Add the softened butter to the sugar powder. First press it with a scraper (avoid splashing). Mix the butter and sugar powder preliminarily. Use electric or manual beater to beat eggs.
Step2:The egg liquid at room temperature. Add it slowly into the butter several times and in small amounts. Continue to beat. After each full fusion, add the next time. Two more minutes after all.
Step3:Sift in the flour. Mix with a scraper until there is no dry powder. You can do it in groups at the back. Cover with plastic wrap and let stand for 20 minutes.
Step4:Take a proper amount of dough and rub it into a long strip that is slightly thinner than your fingers. At one end, dip almond with a little water or egg liquid and press it to make nails. Use the plastic scraper to press the lines vertically to make the joints look like.
Step5:5 carefully use a scraper to pan your fingers into the greased paper baking tray. Put them in order. Leave space between the two. Your fingers will swell a little during baking.
Step6:Preheat the oven for five minutes, heat it up for 160 minutes, heat it down for 150 minutes, and bake it in the middle for about 25 minutes.
Cooking tips:1. The quantity of 38L oven is about one large baking tray. Of course, the size, thickness and number are different. 2. The treatment and disposal of butter have been mentioned before. Pay attention to softening or not liquefying. Try not to soften too much when it's hot. Besides, ice can be separated below to reduce the temperature. On the contrary, it can keep warm water away. Of course, if the room temperature is appropriate, normal room temperature operation is OK. The egg liquid should be at normal temperature. It must be added several times and a small amount. Otherwise, it is easy to separate oil and water. 3. When installing almond, dip it with little water or egg liquid and press it again to avoid falling off after baking. 4. The temperature and time of baking are flexible. There are skills in making delicious dishes.
