Panda Cookies

Panda Cookies

1. Sift in 150 grams of low powder

2. Sift in 40 grams of powdered sugar

3. Pour in softened 60 grams of butter

4. Stir quickly

5. Pour in 20 grams of egg liquid and mix well.

6. Knead into a smooth dough.

7. Divide the dough into three pieces: 140 grams, 90 grams, and 40 grams. Add 3 grams of matcha powder to 140 grams of dough and knead well, and 2 grams of cocoa powder into 40 grams of dough and knead well and set aside. In this way, there are three doughs available: matcha dough, plain dough, and cocoa dough.

8. Take 30 grams of the original dough and press it into a rectangular noodle block (about 20 cm long and 4 cm wide). The length and width here determine the size of the final biscuit, which can be modified according to your preferences.

9. Take 5 grams of cocoa dough and knead it into a long strip and place it in the center of the noodle block as the panda's mouth.

10. Take another 15 grams of plain dough and press it into a cube and cover it.

11. Take two pieces of 8 grams of cocoa dough and roll them into two round strips and place them on both sides as the eyes of the panda.

12. Press the remaining plain dough into a cube and cover it completely.

13. Divide the remaining cocoa dough into two equal parts, roll them into round strips and place them on both sides as the ears of the panda

14. Take an appropriate amount of matcha dough and press it into a square to fill in the part between the ears.

15. Press the remaining matcha dough into a cube to completely wrap the semi-finished product of step 14. Then arrange the cuboid and put it in the refrigerator for 1 hour.

16. Take out the frozen dough from the refrigerator and cut it into 0.5 cm thick slices. Put it in the preheated oven, heat up and down at 160 degrees, bake for 18 minutes and it will be out

Tips:

Before entering the refrigerator, the dough was a bit hard and shaping was not too easy. I didn't care about it, just tightened it up a bit. After the slices are put in the oven for one minute, lift the baking sheet out, shape them one by one, and then put them in the oven to continue baking, and it looks much better. Furthermore, the pressed thin noodle block is not easy to take, and it is better to prepare a thin spatula as an auxiliary tool.