# Fourth Baking Contest and is Love to Eat Festival#panda Biscuits
1.
After the butter is softened, add powdered sugar and salt to beat until the volume becomes larger
2.
After the color becomes lighter, add 20 grams of whole egg liquid and continue beating until it is completely absorbed
3.
Take another clean basin and put 51 grams of whipped butter in (2)
4.
Sift 51 grams of low-gluten flour into a basin containing 51 grams of butter, knead it into a dough, and place it on plastic wrap for later use.
5.
Sift 15 grams of cocoa powder and 104 grams of low-gluten flour into the remaining basin with whipped butter, knead into a dough for use
6.
Spread the cocoa-colored dough on a non-stick cloth and cover it with a layer of plastic wrap. Use a rolling pin to roll it into a large piece with a thickness of about 3mm.
7.
After the red pandas are printed on the cocoa dough, carefully move them one by one to the non-stick baking pan. After the first printing, you can knead the cocoa dough again and roll it out again and repeat the operation again, all placed on the non-stick baking tray. On the baking sheet
8.
After the cocoa dough is operated, operate the dough of the original color as well, and place the expression and posture of the red panda on the cocoa-based red panda shape.
9.
Preheat the oven at 170 degrees. After the penultimate layer is slightly white, you can take it out and place it on the drying net to cool it and put it in a sealed box for storage. (About 16-20 minutes)
