Colorful panda cookies

Overview

I saw this vegetable panda biscuit made by a master, and I liked it very much. I showed it to my little girl, and she immediately clamored to eat it. Although I am a newbie, I decided to give it a try. Quite successful!

Tags

• baking
• butter
• cake flour
• cocoa powder
• egg liquid
• low gluten flour
• matcha powder
• powdered sugar

Ingredients

Steps

1. 1 Mix the low-gluten flour and powdered sugar evenly and sift onto the table.

   

2. 2 Cut the butter into small pieces, soften at room temperature and pour directly onto the sifted flour and icing sugar.

   

3. 3 Use your hands to knead the butter-added flour into bread crumbs.

   

4. 4 Add 20 grams of egg liquid. Press the powder, oil and egg liquid mixture firmly with the palm of one hand. The other hand holds a plastic scraper to collect the powder and butter scattered on the edge of the table to the center. The hand responsible for pressing continues to press harder. Press the powdered oil evenly and organize it into a ball

   

5. 5 Divide the dough into three doughs of 135g, 85g and 40g

   

6. 6 Add 3 grams of matcha powder, 5 grams of low-gluten flour, and 2 grams of cocoa powder to the three doughs respectively. Be careful not to add the wrong amount: add 3 grams of matcha powder to 135 grams of dough, add 5 grams of low-gluten flour to 85 grams of dough, and add 2 grams of cocoa powder to 40 grams of dough.

   

7. 7 Weigh a piece of plain dough weighing 25 grams, roll it into a cylindrical shape about 15 cm with the palm of your hand, and then flatten it slightly with the palm of your hand downward into a dough ball shape. Sprinkle flour on the surface where the pie cylinder will be placed, this is important so that you can pick it up after shaping.

   

8. 8 Weigh a 4g piece of cocoa dough, roll it into a round shape about 15cm with the palm of your hand, place it on 11 and make a nose. Weigh 12 grams of original dough, roll it into a ball and flatten it, then completely cover the nose (I forgot to take a photo of this step)

   

9. 9 Weigh two pieces of cocoa dough, both weighing 7 grams, and roll them into round bars, flatten them slightly, and place them on 13, diagonally above both sides of the nose (as shown in the picture) to make eyes. Try to fit it as closely as possible to avoid gaps in the finished product.

   

10. 10 Roll all the remaining plain dough into a ball and flatten it and completely cover it on 12

    

11. 11 Then roll two pieces of cocoa dough each weighing 9 grams into a round shape and place them on 13, 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.

    

12. 12 Flatten all the remaining matcha dough into a long strip and completely wrap the dough in step 14. Don’t forget to wrap the side next to the table as well. Wrap in plastic wrap and freeze in the refrigerator for 40 minutes.

    

13. 13 Cut the frozen dough into 0.5 cm thick cookies

    

14. 14 This is the side shape after cutting.

    

15. 15 Preheat the oven to 160 degrees, middle rack, and bake for 15 minutes.