Witch finger crackers
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Witch finger crackers
1
Butter softens at room temperature, slashes with sugar powder
2
In turn, the egg fluids are scattered, the egg-cutting instrument is used to mix the egg fluids fully with the butter, and a little bit of the egg fluid is added and the beating continues. So repeat, until the feathers, there's no "water oil separation."
3
Sift in low-banded flour, and mix it with a razor
4
If it's too hot and sticky, put it in the freezer
5
Take a few pieces of noodles, squeez a little bit on the tip of a long long strip, imitate the fingertips, squeezing the drum's finger in two thirds of the finger
6
Picking the right almonds, pressing it a little hard at the tip of the finger, so that the binds are so tight, they can stick it with a little bit of egg fluid
7
Scratch the other parts of the trace finger in a light () shape with a small knife, draw some irregular vertical lines, simulate wrinkles
8
It's on a pre-heated oven, mid-level, up and down, 170 degrees, about 15 minutes. The exact time is determined by the thick finger. When the general whole colour becomes light brown, it works best. Take it out of the oven, cool it. Take it easy. Don't drop the nailsWitch finger crackers Make Tips
1. The specific bake time is determined on the basis of the thickness of the finger. When the general whole colour becomes light brown, it works best. A little strawberry sauce would be more sweet and scary。