Handmade Bear Biscuits
1.
Cut the butter into small pieces, soften it at room temperature, and add fine sugar
2.
Whip until the color becomes lighter and the volume is enlarged; add the egg liquid in portions, and beat evenly (the egg liquid must be completely mixed into the butter each time before adding the next time);
3.
Sift in low-gluten flour
4.
After mixing well, it becomes the original color dough.
5.
Take 100g dough and add cocoa powder
6.
It becomes cocoa dough after kneading evenly;
7.
If you make the original color bear, take the original color dough and make an oval shape for the bear's head, then you need to use the brown color to make the bear's facial features; if you make the brown bear, the opposite is true. I used a small elliptical cover to engrave the mark, and then cut out a more regular shape. It seems to be a lot easier to buy the right mold.
8.
Place all the biscuit blanks in the baking tray, put them into the preheated oven, and bake the middle layer at 175 degrees for about 20 minutes
9.
It can be sealed and preserved after being out of the oven and letting cool.
Tips:
When adding the egg liquid, be sure to stir until it is completely absorbed before adding the next time.
Do not move the biscuits immediately after baking. You need to wait for the biscuits to cool down before moving, otherwise they will easily become deformed.
