Totoro Cookies with Umbrella
1.
Put the butter in a basin after softening, and mix well with a manual whisk
2.
Add powdered sugar
3.
Stir evenly in one direction with a manual whisk
4.
Add the eggs in two portions
5.
Continue to stir well until the egg is completely absorbed
6.
Sift in low-gluten flour
7.
Stir evenly with a spatula, or grab a uniform dough with your hands
8.
Divide the dough into two portions, add a small spoonful of cocoa powder to the larger portion, and knead evenly
9.
Grab and knead to the state shown in the picture
10.
Roll out the cocoa dough into thin slices, use a mold to cut out the outline of Totoro, and place it on a baking tray
11.
Then use a mold to cut out the chinchilla's paws and stick them in the proper position
12.
Add the remaining cocoa dough to some cocoa powder and knead well to make the dough darker
13.
Then roll it into thin slices and use a mold to cut out the shape of an umbrella
14.
Paste it in a suitable position (here to press tightly with the body of the chinchilla, otherwise it will be easy to open after baking)
15.
Then roll the original dough into thin slices, and cut out the belly of Totoro with a mold
16.
Paste the belly in a proper position; preheat the oven to 170°C, put it on the top and bottom of the oven, and place it in the middle of the oven, and bake for about 20 minutes
17.
While cooling the biscuits, melt the dark and white chocolate at the same time (put it in a piping bag and melt it with insulated water)
18.
After the biscuits are cooled, draw the Totoro's umbrella and paws with dark chocolate, and draw the Totoro's eyes with white chocolate
19.
Then use dark chocolate to draw the Totoro's eyes, beard and mouth
20.
Finally, draw the lines on the Totoro’s belly
Tips:
1. Chocolate is easy to solidify and can be kept in warm water all the time;
2. This set of molds is sold by a certain treasure.
