Matcha Panda Cookies
Overview
This biscuit is slightly bitter at first taste, but has an indelible fragrance aftertaste!
Tags
Ingredients
Steps
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Soften butter and add powdered sugar to beat
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Whip until fluffy, enlarged in volume and lighter in color
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Add the egg liquid and stir until the two are fully combined
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Add sifted cake flour
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Use a rubber spatula to cut and mix evenly into dough
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Divide the dough into three parts of 70g, 115g and 128g
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Mix the corresponding cocoa powder, cornstarch and matcha powder, and knead into a uniform three-color dough
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The first portion of cocoa dough is divided into 10g portions and four 18g portions; the second portion of original dough is divided into 17g portions, 40g portions and 70g portions; the third portion of matcha dough is divided into 13g portions and 125g portions
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Roll all the dough into even thin strips, each strip is about 20cm long
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Flatten 40 grams of original dough
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grams of cocoa nose dough is placed in the middle of the flattened plain dough
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grams of original dough is flattened and placed on the nose
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Press two 18g pieces of cocoa eye dough slightly flat on both sides of the nose
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Roll out the remaining 70 grams of original dough and wrap it in the outer layer
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Place 13 grams of flattened matcha dough on top of the dough
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Place two rounded pieces of 18g cocoa ear dough on both sides of the matcha dough
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Roll out 125g of matcha dough and wrap it on the outside
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Wrap it in plastic wrap and put it in the refrigerator for about half an hour
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Cut the frozen dough into thin slices of about 5mm
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Place in an oven preheated to 165 degrees, middle rack, for about 20 minutes
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Roll the dough into 20CM, you can wrap it in plastic wrap first and then shape it
