Red Panda Cookies

Prepare the ingredients, 150g of low-gluten flour, 51g of butter, 60g of powdered sugar, 10g of cocoa powder, 2 drops of vanilla essence, and 25g of egg liquid. Set of bear cookie cutters.

Add 51g of butter softened at room temperature and 60g of powdered sugar. Use an electric whisk to stir until the powdered sugar and butter are combined, then turn on the whisk and beat until fluffy and white in color.

Add half an egg 25g in 5 batches. Add two drops of vanilla extract, optional.

Beat butter until smooth and enlarged.

Divide into two portions, each portion is about 70g.

Divide the low-gluten flour into two portions: 70g + 80g. Sift 80g of low flour into the butter and press with a rubber spatula to form a dough. Sift 70g low flour + 10g cocoa powder into the other butter and press with a rubber spatula to form a dough.

Put the dough into a plastic bag and refrigerate for 60 minutes.

Take out the cocoa dough from the refrigerated dough and roll it into a dough of about 0.2cm thickness in a plastic bag. Press out the panda's body and place it into a non-stick baking pan. The oven comes with a baking tray that needs to be lined with greaseproof paper.

Take out the original dough and roll it into a 0.2cm thick dough in a plastic bag. Press out the panda's facial features, then press out the outline of the face, as well as the bellyband, shorts, and scarf. Gently pick up the pressed panda face, use a toothpick to remove the eye area, and insert it into the head of the cocoa panda biscuit embryo. Gently pick up the bellyband, shorts, and scarf and insert them into the corresponding positions on the body of the panda biscuit embryo.

Bake the shaped biscuits in the preheated oven at 150 degrees Celsius for about 28 minutes

Cute red panda cookies are out~

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