1. 1. The butter softens at room temperature.
2. 2. Add sugar and egg liquid, and beat with a mixer.
3. 3. Mix low-gluten flour, baking powder and vanilla powder, sift into the cream, mix slightly with a rubber spatula, and grab a uniform dough with your hands.
4. 4. Wrap the dough with plastic wrap and put it in the refrigerator for 1 hour until it solidifies.
5. 5. Divide the solidified dough into small pieces, and use your hands to make a strip with a thicker end and a slightly thinner end, with a diameter slightly thinner than your fingers, because it will swell during baking.
6. 6. Take an almond and press it into the thinner end to make a "nail".
7. 7. Then pinch out the shape of your fingers with your hand, and use a knife to cut a few wrinkles on the finger cake.
8. 8. It is ready to bake. Baking: (Time and temperature are for reference only, and adjust appropriately according to the temper of your own oven) Preheat the oven in advance at 185°C for 20 minutes.
