The Witch's Fingers
2024-06-23 14:59:59 85
This little Dim sum has no complicated ingredients, only five ingredients are enough, and there is no failure. Even if you are a novice and have never made biscuits, you can still make them successfully, and this is also a good personal activity. What are mothers waiting for? Come and learn to enjoy the happiness with your baby.
Details of ingredients
Technique
Steps to make The Witch's Fingers
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1. Soften the butter at room temperature to the point where you can easily press a hole with your fingers. Cut it into small pieces and put them in a bowl, then add sugar powder.![]()
2. Use an egg beater, preferably an electric one, to beat evenly and ensure that the butter turns white.![]()
3. Add the whole egg mixture and continue stirring until fully absorbed.![]()
4. Sieve in low gluten flour again, do not stir at this time. Mix well with a scraper or wear disposable gloves, and grab it evenly with your hands. This way, without flour, it is not easy to gluten.![]()
5. After making the dough, cover it with cling film and let it relax for 10 minutes.![]()
6. Divide it into 10 more portions, without using completely the same sized dough, as your fingers can be thick and thin, as well as long and short.![]()
7. Take a dough and knead it into a long strip, then follow the shape of your fingers, some areas are thin and some areas are thick, and then use the back of the knife to press out the patterns at the finger joints.![]()
Finally, press the big almond on your fingertips to make your nails, and it's done with just one finger.![]()
9. The appearance of the ghost can be freely pressed, and then two black eyes can be placed. When the mouth is cooked, it can be decorated with tomato sauce. The surface of the biscuit can be brushed with a thin layer of whole egg liquid, but I didn't brush it here. The rough fingers feel more like the fingers of a witch.![]()
10. Preheat the oven, over high and low heat, at 170 degrees Celsius, and bake the middle layer for about 17 minutes, depending on your own oven. Take it out of the oven and let it cool, then you can put it on the table for consumption. If you can't finish it all at once, it should be sealed and stored to maintain a crispy taste.
