Panda Cookies

Panda Cookies

1. 115 grams of low-gluten flour and powdered sugar mix well

2. Cut the butter into small cubes, put it in flour, and knead the butter into crumbs

3. Add egg mixture and mix into dough, divide into three doughs of 120g, 80g and 30g

4. Add 2 teaspoons of matcha powder, 5 grams of low-gluten flour, and 2 teaspoons of cocoa powder to each of the three doughs

5. Divide the cocoa dough into 5 strips, one with 3 grams, two with 6 grams, and two with 7.5 grams

6. Take a piece of 25 grams of plain dough, flatten it into a cake shape, and place 3 grams of cocoa dough on top to make a nose

7. Take 10 grams of plain noodles, flatten them and cover them on the nose

8. Two 6 grams of cocoa dough are placed on both ends of the nose to make eyes, and all the remaining raw dough is wrapped around the periphery

9. Two 7.5 grams of cocoa dough on both sides to make ears

10. Take 12.5 grams of matcha dough and stuff it between the two ears and flatten it, wrap all the remaining matcha dough around the periphery

11. Put it in the refrigerator and refrigerate until hard (although freezing is fast, but the hardness of refrigeration is easier to control), cut into biscuit slices about 6 mm thick

12. Preheat the oven to 160 degrees, and roast the middle layer on the upper and lower fire for about 20 minutes