Panda Cookies
1.
The butter softens well~ the cocoa powder with low powdered sugar powder is sifted well
2.
The butter is heated to avoid the separation of oil and water when adding butter
3.
Whip the butter, add powdered sugar and cream in batches to whip ~ This is the state of being whipped
4.
Forgot to take a photo at this step, add the low flour to the whipped butter
5.
Divide 150 grams out, add cocoa powder to the rest, mix well
6.
Cover the cocoa dough with plastic wrap, roll the dough flat, and press out the body with a panda sander
7.
Put all your body in place after pressing
8.
The white dough is pressed out of the eyes with a mold
9.
Then press the face with a mold
10.
Face out
11.
Press out the lower part of the panda
12.
Put the face and lower part on the body
13.
Bake at 160 degrees for 18 minutes
Tips:
I used other people’s recipes before, and I didn’t put the cream, but the eggs I made today are whipped cream. It’s more delicious! !
The butter is heated to prevent the oil and water from separating when the temperature is low and the butter is added!
If the dough is too soft, put it in the refrigerator and freeze for 10 minutes before rolling it out! I did it directly, the temperature is low!
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