Kawaii Panda Cookies

Kawaii Panda Cookies

1. After the butter is soft and smooth, add sugar and salt.

2. Beat with a whisk until fluffy, and beat in the eggs.

3. Continue to beat until the egg and butter are completely fused and become fluffy

4. Weigh 90 grams of whipped butter and sift into 100 grams of low-gluten flour.

5. Sift the remaining 180 grams of whipped butter into 200 grams of low-gluten flour and 15 grams of chocolate powder.

6. After putting on the gloves, knead steps 4 and 5 into a dough.

7. Spread a layer of cling film on the kneading board, then put on the chocolate dough, and then spread a layer of cling film, and then use a rolling pin to roll out into a dough sheet with a thickness of about 0.3 m; in the same way, make the original dough sheet (thick 0.2cm), and put it in the refrigerator for 20 minutes.

8. Tear off the upper layer of plastic wrap, use a mold to press out the panda body on the chocolate dough; then use the panda facial features mold to press out the panda facial features on the original dough.

9. Remove the excess dough, put the panda's body on the absorbent paper on the baking tray, and then put the facial features on the panda's body without pressing; in the same way, make another panda.

10. Our ACA oven is preheated at 170°C for 5 minutes. Put the panda biscuit on the middle layer, fire up and down and bake for about 18 minutes.

11. The original dough becomes light golden yellow and ready to be out of the oven, and then transferred to the grill for heat dissipation.

Tips:

Our oven is made of ACA, 170 degrees Celsius. When you bake it, please follow your own oven temperament~