Panda Cookies

Panda Cookies

1. Put the low-gluten flour, icing sugar, egg liquid, and the mixture into a basin, melt the butter in a microwave oven on low heat and put it into the basin, mix and knead it into breadcrumbs, and mix the dough with your hands.

2. Divide the butter dough into three portions, one portion is 40 grams, one portion is 100 grams, and the rest is kneaded into a large dough. Add 2 tsp of matcha powder to the large dough and knead well (don't knead excessively, just grasp and knead evenly)

3. Add 5 grams of low-gluten flour to 100 grams of butter dough and knead well, add 2 tsp of cocoa powder to 40 grams of butter dough and knead well

4. After kneading the three doughs, divide the cocoa dough into 5 portions, one portion is 6 grams for the nose, two portions are 8 grams for the eyes, and the other two portions are 11 grams for the ears.

5. Weigh a piece of 30 grams of plain dough, knead it into a cylindrical shape with a length of about 20 cm, and slightly flatten it into a cake shape. Roll 6 grams of cocoa dough to a length of about 20 cm, and place it on the pressed cake as a panda’s nose.

6. Weigh 13 grams of the original noodles, rub it round and flatten, and completely cover the nose

7. Roll two pieces of cocoa dough each weighing 8 grams into round bars and slightly flatten them, and place them on both ends of the original dough to make eyes. Flatten all the remaining original dough and cover it completely.

8. Then roll 2 strips of 11g cocoa dough into rounded strips and place them on both ends of the dough to make ears. Weigh 15g of matcha dough, knead it into a strip and place it between the two ears.

9. Round all the remaining matcha dough and press it into slices, completely wrap the dough as shown in Figure 8. After rounding, place it in the refrigerator for half an hour and then cut the frozen dough into thick slices.

10. Put the cut biscuits on the baking tray, put in the preheated oven, 165 degrees, upper and lower fire, middle layer, about 18 minutes.