Super Cute and Cute Little Panda Biscuits

Name: Super Cute and Cute Little Panda Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 60g butter; 40g Powdered sugar; 18g Egg liquid; 2g Black cocoa powder; 4g Matcha powder

by Chasing the sun

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Since its debut, the cute panda biscuit has captured the hearts of a large number of girls and children. Just look at the cute appearance of the finished product, and the combination of cocoa and matcha makes the biscuits more delicious. Butter flavor, crisp biscuits, and cuteness are the three hallmarks of panda biscuits. Don't worry about not thinking of any thoughtful gifts during the holiday season. Spend an hour or two to make a box of cute and cute biscuits for your loved ones! "

Ingredients

Super Cute and Cute Little Panda Biscuits

1. Sift the low-gluten flour and powdered sugar into a basin

Super Cute and Cute Little Panda Biscuits recipe

2. Cut the butter into small particles and put it in the basin

3. Use your hands to crush the flour with the butter particles into corn crumbs

4. Add the egg mixture and mix the noodles into a dough ball by hand

5. Divide the butter dough into 120 grams, 80 grams, and 30 grams of dough, add 4 grams of matcha powder to 120 grams, and 2 grams of black cocoa powder to form a dough for 120 grams.

6. Divide the cocoa dough into 5 strips, one with 3 grams for the nose, two with 6 grams for the eyes, and two with 8 grams for the ears. The plain dough is divided into 3 strips, 10 grams, 25 grams and 45 grams respectively. Matcha dough is divided into 14 grams and 110 grams. Use the palm of your hand to rub a cylindrical shape about 18 cm in length

7. Take 25 grams of plain dough and slightly flatten it with the palm of your hand to form a dough

8. Put 3 grams of cocoa dough

9. Take 10 grams of plain dough, flatten it and cover it completely on the nose

10. Slightly flatten two pieces of cocoa dough each weighing 6 grams, and place them on both ends of the nose to make the eyes.

11. Flatten 45 grams of plain dough and completely cover the cocoa dough

12. Then put 2 pieces of 8g cocoa dough in turn to make ears at both ends of the dough

13. Take 14 grams of matcha dough, press it into a rectangular noodle shape, and place it between the two ears

14. Wrap 110 grams of matcha dough completely around the dough

15. Place the frozen dough in the freezer for 20 minutes and cut the frozen dough into 0.5 cm thickness. Place the cut biscuits on a baking sheet covered with tarpaulin. Preheat the oven to 165 degrees, in the middle of the oven, and bake for 15 minutes.

Tips:
Learn and eat,
1. Just shape the biscuit dough, don't knead it for a long time, so as not to cause the tendons to affect the crispness
2. The finished biscuit dough is frozen in the refrigerator, not refrigerated
3. In the end, the matcha dough must not overlap when it is included. Just connect it together. I didn’t make it very well.