Panda Cookies
Overview
Making this panda biscuit seems troublesome, but actually it is quite troublesome to make. You have to be very careful, and the rolled strips should be straightened to ensure that the nose, face and ears are not crooked, and there should be no gaps in the middle, otherwise there will be holes when cut. However, I have made it several times because my son likes it. . .
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Ingredients
Steps
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The raw materials are ready.
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Mix flour and powdered sugar evenly.
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Cut the butter into small cubes and put it in the flour.
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Mix flour and butter and knead into crumbs to achieve a crispy texture (butter cannot be softened and whipped in advance).
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Add the whole egg mixture and mix to form a dough.
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Wake up for 15 minutes.
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Divide into three doughs of 150g, 80g and 30g.
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Add 2 teaspoons of matcha powder, 5 grams of low-gluten flour, and 2 teaspoons of cocoa powder to each of the three doughs.
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Divide the cocoa dough into 5 strips, one strip is 3 grams, two strips are 6 grams, and two strips are 7.5 grams.
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Take a 25g piece of plain dough and flatten it into a pancake shape.
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Place 3 grams of cocoa dough on top to make a nose.
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Take 10 grams of plain noodles, flatten it and cover it on your nose.
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Place two 6g strips of cocoa dough at either end of the nose to make eyes.
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Wrap all remaining plain dough around the outside.
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Place two 7.5g strips of cocoa dough on both sides to make the ears.
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Take 12.5 grams of matcha dough and stuff it between the two ears.
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Wrap all remaining matcha dough around the outside.
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Smooth the edges and straighten the shape, then put it in the refrigerator for a short while before cutting to make it easier to cut.
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Isn’t it cute? ~
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Cut into small slices about 6MM thick.
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Preheat the oven to 175 degrees for 20 to 30 minutes. If it is a small oven, you can lower the temperature and extend the time.
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Take out the pot~
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Come and have fun~
