1. Mix 140 grams of low powder and 45 grams of powdered sugar and sift
2. Put the softened butter on the sifted low powder
3. Knead it into breadcrumbs with your hands
4. Add egg liquid, mix well
5. Knead into a smooth dough
6. The kneaded dough is divided into 135 grams, 85 grams, and 40 grams.
7. Add matcha powder, low powder, and cocoa powder to the three doughs respectively, and knead them well, cover with plastic wrap, matcha dough, my original dough, and cocoa dough.
8. Take 25g of original dough, knead it into a strip and squash it into a rectangle about 15cm long and 5cm wide. Take 4g of cocoa dough and knead it into a 15cm long strip. Place it on the original dough to complete the panda's nose.
9. Take 12 grams of plain dough and knead it into a 15cm long strip, squeeze it, and cover it on the panda’s nose to completely cover it.
10. Take two 7 grams of cocoa dough and roll them into 15cm long round strips and place them on both sides of the nose. These are the eyes of a panda
11. Knead and flatten all the remaining plain dough, then cover the eyes, covering all of them
12. Divide the remaining cocoa dough into two parts, roll them into strips and place them on 11. The panda ears are completed.
13. Take 14 grams of matcha dough, knead it into a round shape, and place it in the middle of the two cocoa bars
14. Round and flatten all the remaining matcha dough into a strip, completely wrap the panda embryo made before, wrap it on all sides, wrap it in plastic wrap, and freeze it in the refrigerator for 30 minutes
15. After taking out the frozen dough, cut into pieces about 5 mm thick
16. The oven is 180 degrees, the upper and lower tubes are preheated. Place the biscuits on the baking tray, and put them in the preheated oven, 180 degrees, the upper and lower tubes, 20 minutes, middle layer
17. After baking, take it out and let it cool and keep it sealed
Tips:The temperature of my oven is low, so the temperature and time are high, you can adjust it according to your own oven
