[my Baking Time] Can’t Help But Love Them---panda Cookies

[my Baking Time] Can’t Help But Love Them---panda Cookies

1. Cut the butter into small pieces to soften, then add powdered sugar to beat after softening.

2. Beat until the butter becomes lighter in color and fluffy.

3. Add the beaten egg liquid several times.

4. Each time, beat until the egg and butter are completely mixed before adding the next time.

5. After all the egg mixture is added, the butter paste will be more fluffy and smooth.

6. Sift the flour into the butter paste.

7. Use a spatula to stir evenly into a dry and wet batter.

8. The batter is divided into three parts: butter (original white-160 grams).

9. Cocoa (80 grams of chocolate color).

10. Matcha (green 160g).

11. Add 15 grams of cornstarch to the butter plain batter.

12. Knead well and pack with plastic wrap for later use.

13. Add 8 grams of matcha powder to the matcha batter.

14. Knead well and pack with plastic wrap for later use.

15. Add 8 grams of cocoa powder to the cocoa batter.

16. Knead well and pack with plastic wrap for later use.

17. It is best to put the three types of batters in a fresh-keeping bag, otherwise they will not be easy to use when the batters are dry.

18. Take 40 grams of butter noodles.

19. Roll into a cylindrical shape.

20. After squashed in this way, it is used as the lower part of the panda's face.

21. Take 12 grams of cocoa noodles.

22. Rub it into a cylindrical shape of this thickness and place it in the middle of the butter noodles (nose).

23. Take 30 grams of butter noodles.

24. After rounding and squeezing, cover the nose.

25. Side view.

26. Take 16 grams of cocoa noodles.

27. Rub the cylindrical shape and place it on one side of the nose (one eye). The cylindrical shape used as the eye is slightly thicker than the nose.

28. Place the same amount of cocoa noodles on the other side (the other eye).

29. Side view.

30. Take 60 grams of butter noodles.

31. Knead the cylindrical shape and squeeze it. The thick dough piece should be wider and thicker.

32. Wrap the butter dough on the front (upper face).

33. Side view.

34. Take 18 grams of cocoa noodles.

35. Rub the cylindrical shape and place it above one eye (one ear). The cylindrical shape of the ear is slightly thicker than the eye.

36. Place the same amount of cocoa noodles on top of the other eye (the other ear).

37. Side view.

38. Take 40 grams of matcha noodles.

39. Take 40 grams of matcha noodles.

40. According to the distance between the two ears, twist into a long strip with a certain thickness.

41. Place it between the two ears, and then adjust it according to the gap between the two ears.

42. Side view.

43. Take a small half of the remaining matcha noodles and round and flatten.

44. Turn the whole dough over again.

45. Cover the bottom of the whole dough with the previously flattened matcha noodles.

46. Turn the dough straight again.

47. Rub the remaining half of the matcha noodle into a cylindrical shape and press it into a thick piece.

48. Then wrap the upper half of the dough.

49. Side view.

50. The whole panda dough is ready, and then wrap the whole dough with plastic wrap.

51. Slightly knead the dough and freeze it in the refrigerator for an hour until the whole dough becomes hard.

52. Preheat the oven to 175 degrees; take out the frozen dough and cut each piece into a thickness of about 3-4 cm.

53. Bake for 20-25 minutes at 175°C in the middle and upper and lower heat, and the matcha part can be slightly discolored.

54. The red face of the panda is divided into a small piece on the basis of the original batter, and then red food coloring is added to correspond to the part of the panda's face.

55. The same is also 175 degrees, middle level, up and down fire for 20-25 minutes.

56. The panda biscuits are ready.

Tips:

1) The dryness and wetness of the batter must be mastered, otherwise it will be difficult to roll into a cylindrical shape;

2) Cocoa powder and matcha powder should be added while kneading the dough, not all of them may be put out, just feel that the dough is dry and wet;

3) The kneaded dough should be placed in a fresh-keeping bag or covered with plastic wrap so that the dough will not become very dry;

4) Pay attention to the color of the matcha part when roasting, and just change the color slightly;

5) Finally, be patient~~~~~~