Matcha Panda Cookies

Overview

It was the first time I made it, so a lot of panda sauce turned into embarrassing cat sauce, hahaha! ~~~~

Weigh a 4-gram piece of cocoa dough, roll it into a round shape about 15 cm with the palm of your hand, place it on 5 and make a nose.
Weigh 12 grams of original dough, roll it into a ball and flatten it to completely cover the nose.
Weigh two pieces of cocoa dough, both weighing 7 grams, and roll them into round bars, flatten them slightly, and place them on 7, diagonally above both sides of the nose (as shown in the picture) to make eyes.
Round and flatten all the remaining plain dough and cover it completely on 8.
Then round two pieces of cocoa dough weighing 9 grams into a long strip and place them on 9, above the eyes (as shown in the picture), to make ears.
Weigh 14 grams of matcha dough, roll it into a round shape and press it into a rectangular noodle shape, and place it between the two ears.
Flatten all the remaining matcha dough into a long strip and completely wrap the dough in step 11. Don’t forget to wrap the side next to the silicone mat as well.
Wrap the dough in step 12 with plastic wrap, place it in the freezer of the refrigerator, take it out after 30 minutes, and cut the frozen dough into 0.5 cm thick biscuits.
Preheat the oven to 160 degrees, middle rack, and bake for 15 minutes.
It is best to have a flat bottom baking pan, as a concave and convex bottom will easily make the cookie cups...
Let it cool and put it into a bag~~~! ! !