Matcha Panda Cookies
1.
Sift the low powder and powdered sugar and mix
2.
Put the cut butter into
3.
Knead into breadcrumbs and add egg liquid to form a smooth dough
4.
Divide the dough into three doughs of 125 g, 82 g, and 32 g
5.
Add 1 teaspoon of matcha powder to 125 grams of dough, 1 teaspoon of low powder to 82 grams of dough, and 1 teaspoon of cocoa powder to 32 grams of dough, knead evenly
6.
Divide the cocoa dough into 5 portions: 4 grams of dough for the nose. 4 7 grams of dough for the eyes and ears.
7.
Take a piece of 26 grams of plain dough and knead it into a long strip about 20 cm in length, and press it flat; roll 4 grams of cocoa dough for nose into a thin strip of the same length and place it on top
8.
Take another 12 grams of plain dough, knead it into a long strip and press it to cover the dough on the nose and wrap it.
9.
Knead two 7 grams of cocoa dough for eyes into thin strips, flatten them slightly, and place them on both sides. Knead the remaining plain dough into a long strip and press it flat to completely cover the eye dough and wrap it
10.
Knead two 7 grams of cocoa dough with ears into thin strips and slightly flatten them, and place them upright on top of the dough. Use 14 grams of matcha dough to rub and flatten between the ears and fill in; the remaining matcha dough completely wraps the rest Put the combined dough in the refrigerator and freeze for 1 hour; cut into thin slices, 165 degrees, 15 minutes
Tips:
It is easier to handle in cooler weather. If the dough becomes soft, refrigerate it for a while. Overall, this dough will not be too soft.
