1. After the butter has softened at room temperature, add fine sugar and salt and beat with a whisk until fluffy
2. Add the egg liquid in two batches and continue beating until the egg liquid and butter are fused and fluffy
3. Mix low-gluten flour and baking powder and sift into the butter. Use a spatula to mix until mixed, and then knead into a dough. Take out about 2/5 of the original color of the dough (you can add an appropriate amount of vanilla extract or not), and use it as a panda face. Add cocoa powder to the dough under
4. Wrap the black and white dough with plastic wrap and put it in the refrigerator for 30 minutes. After taking it out, roll it into about 3 mm thick noodles. Then put it in the refrigerator for 30 minutes. Take out the noodles and press out the face and body with a panda mold.
5. Put the tin foil in the baking tray, and assemble the panda on the tin foil completely
6. Preheat the oven in advance, 180 degrees, according to the situation of your own oven, bake for about 15 to 20 minutes, and bake until the white dough turns yellow and colored
7. Bake it and take it out and let it cool. It will be crispier the next day.
Tips:1. When rolling the dough sheet, the dough will stick, so refrigerate it at any time, and then roll it out after a little hard. The same is true when pressing, otherwise the cat's face will be deformed when the dough becomes soft;
2. The leftover leftovers after molding can be used to make biscuits of other shapes, so don't waste it.
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