1. Prepare the required ingredients and soften the butter at room temperature
2. Pour the granulated sugar into the softened butter, beat with an electric whisk, and then add the egg liquid to the whipped butter 3 times. The egg liquid and the butter must be thoroughly fused.
3. Mix the sieved low-gluten flour, baking powder, and vanilla extract, and mix well with a spatula. Put on disposable gloves, knead the dough with your hands, cover with plastic wrap, and refrigerate for 1 hour.
4. Divide the prepared dough into 1 portion of 15 grams, knead into long strips, one thick and the other thin, forming a finger shape slightly. Put almonds on the thin end without being too thick, and then use a scraper to make a few sets of fine lines.
5. Put it in the oven at 185 degrees and bake for about 20 minutes. Now the finger biscuits are ready,
6. Isn’t it a bit scary to shoot like this?
Tips:1. When adding the egg liquid to the butter, it must be added in batches. Each time you need to wait for the egg liquid and butter to be fully mixed together, then add the next time, remember not to separate the oil and water.
2. When the flour is poured into the butter, use your fingers to grasp it into a ball. Don't knead it too much to prevent the flour from becoming gluten.
