Chinese Food
Halloween Witch's finger cookie
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In fact, it's a delicious cookie. It's made into fingers. It's a little scary.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Butter softens at room temperature in advance. The egg liquid is the whole yolk with a part of protein. It's 30g in total.
Step2:Put the softened butter in the icing sugar.
Step3:Beat the electric egg beater until the butter is white, feathery, light and fluffy, twice the size.
Step4:Add the egg liquid in two times. Beat with electric beater until the egg liquid is completely absorbed. Then add the second egg liquid.
Step5:As shown in the picture.
Step6:Sift in the low powder. I have sifted the low powder twice in advance.
Step7:Cut or turn with a scraper.
Step8:Then knead it into a ball with your hands. Don't rub it hard to avoid cramping. Wrap in plastic wrap. Refrigerate for half an hour.
Step9:Take out the dough. Divide it into 10 grams each.
Step10:Prepare the egg.
Step11:Rub the small dosage into long strips by hand. One of mine is about Nine point five Centimeter long. A little thinner. It will be thicker when baked. Press on the strip with three fingers, as shown in the picture.
Step12:Use a knife to cut several joints. Put the egg liquid on the thin end. Stick the almond. Press the almonds.
Step13:All right.
Step14:Preheat the oven at 170 ° and bake in the middle layer for 15 to 17 minutes. The biscuit will turn yellow slightly.
Step15:Bake and take out. Don't touch it. Let it cool naturally.
Step16:Finished product.
Cooking tips:Look at the instructions. Start to beat the butter. Make sure to soften the butter first. Put in the egg mixture twice. Low gluten flour is best sifted twice. The long strip is a little thinner. It will become thick when it's roasted. It's too thick and doesn't look good. Nail with almond. Almond with egg paste. In the long thin end of the egg paste. Press to stick almond. The specific time and temperature depends on your oven. There are skills in making delicious dishes.
