Super cute and adorable red panda biscuits

Overview

Since its debut, the cute panda biscuits have captured the hearts of a large number of girls and children. Just looking at the cute appearance of the finished product is enough to make you want to eat it, and the combination of cocoa and matcha makes the biscuits even more delicious. Buttery, crispy and cute, these are the three hallmarks of panda biscuits. Don’t worry about not being able to think of thoughtful gifts during the holidays. Spend an hour or two making a heart-warming box of cute cookies to give to your loved ones!

Tags

• baking
• children
• cookies
• afternoon tea
• children's day
• butter
• dark cocoa powder
• egg liquid
• low gluten flour
• matcha powder
• powdered sugar

Ingredients

Steps

1. 1 Sift the low-gluten flour and powdered sugar into a bowl

   

2. 2 Cut the butter into small pieces and put them in a bowl

   

3. 3 Use your hands to knead the flour with butter particles into corn crumbs

   

4. 4 Add egg liquid and use your hands to knead the dough into a ball

   

5. 5 Divide the butter dough into three doughs of 120g, 80g and 30g. Add 4g matcha powder to 120g and 2g black cocoa powder to 30g and knead into balls

   

6. 6 Divide the cocoa dough into 5 strips, one strip is 3 grams for the nose, two strips are 6 grams for the eyes, and two strips are 8 grams for the ears. The original dough is divided into 3 strips, 10g, 25g and 45g respectively. Matcha dough is divided into 14g and 110g. Use the palms of your hands to roll them into a cylindrical shape of about 18 cm

   

7. 7 Take 25 grams of original dough and flatten it slightly with the palm of your hand downwards into a pancake shape

   

8. 8 Put 3 grams of cocoa dough

   

9. 9 Take 10 grams of original dough, flatten it and completely cover the nose

   

10. 10 Slightly flatten two pieces of cocoa dough weighing 6 grams each and place them on both ends of the nose to make eyes

    

11. 11 Flatten 45 grams of original dough and completely cover the cocoa dough

    

12. 12 Then put 2 8g pieces of cocoa dough in sequence until ears are made on both ends of the dough

    

13. 13 Take 14 grams of matcha dough, press it into a rectangular noodle shape, and place it between the two ears

    

14. 14 Completely wrap 110g of matcha dough

    

15. 15 Place it in the freezer for 20 minutes and then cut the frozen dough into 0.5 cm thickness. Place the cut biscuits on a baking sheet lined with oilcloth. Preheat the oven to 165 degrees and bake on the middle shelf of the oven for 15 minutes