Green gold finger

Green gold finger

Introduction:

"If you don't follow the trend, today's wind will blow. When it comes to Halloween, I suddenly want to be a witch. Although there is no big almond, but there is a pile of pumpkin seeds, the green nails would be a different effect. Make up your mind and take action soon. Turn the dough into biscuits according to your usual size and put green nails on it. Suddenly realized that the use of large almond production, how thick the fingers ah. In contrast, the tiny green nail fingers are much more delicate and weak, far from reflecting the witch's ferocity and terror. The long almond is closer to the witch's long pointed nails. Moreover, as a witch of foreigners, although it is described as dry, it is natural that she is tall, big and has big hands. Green nail finger is more in line with the slender figure of the Oriental people. No wonder it doesn't look right. The expansion of baking, although the proportion is still coordinated, but let the thought of haggard disappeared. Suddenly I think of four words: Jade refers to onion. Dear, who are you

Production steps:

Step 1: biscuit dough ingredients

Step 2: soften the butter and add sugar

Step 3: mix well with a rubber scraper

Step 4: beat with an egg beater

Step 5: add salt and stir well

Step 6: add the egg liquid in several times and beat evenly

Step 7: scrape in vanilla seeds,

Step 8: beat to a uniform batter

Step 9: mix baking powder and flour and sift into a bowl

Step 10: mix well

Step 11: put it on the plastic wrap, roll it into a rectangle of 0.6cm thick and 9cm wide, wrap it up, and refrigerate until hard

Step 12: cut into strips 0.7 cm wide

Step 13: put in the baking tray

Step 14: put a pumpkin seed on one end and press it slightly

Step 15: carve knuckles with a knife

Step 16: pinch the ends of the knuckles to make them stand out

Step 17: put in the oven, middle layer, heat 165 degrees, bake for about 15 minutes

Step 18: the surface is golden, and it's out of the oven

Materials required:

Butter: 110g

Fine granulated sugar: 85g

Medium gluten powder: 150g

Baking powder: 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Vanilla pod: 1 / 3 root

Pumpkin seeds: right amount

Note: the amount of sugar can be adjusted as you like. If the dough is too soft, you can also put the dough in the refrigerator for a while, and roll it into a rectangular shape after a little hard. The baking time can be adjusted according to the biscuit size.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet