Panda cookies
By AlberthaRoob
On a sunny afternoon, I slowed down my life, weighed carefully, thought carefully, and completed the process step by step in an orderly manner. Finally, as the tempting aroma drifted from the oven to the whole room, a cute baby panda was born.
Recipe Recommendations
- low-gluten flour 160 grams
- unsalted butter 80 grams
- eggs 25 grams
- powdered sugar 65 grams
- matcha powder 5 grams
- corn starch 10 grams
- cocoa powder 5 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Panda cookies
1
Weigh the various ingredients needed for the butter dough.
2
Soften the butter and add the powdered sugar.
3
Beat butter until soft, large and light in color.
4
Add the egg mixture and continue to beat until the egg mixture and butter are fully blended.
5
Add sifted low-gluten flour to the butter.
6
Cut and mix evenly with a rubber spatula.
7
After mixing, place in plastic wrap and knead into shape. Put butter on plastic wrap and make it easy to operate!
8
The basic butter dough is divided into three portions of 70 grams, 115 grams and 125 grams, and cocoa powder, corn starch and matcha powder are respectively mixed.
9
Add three powders to each of the three butter dough and rub evenly to form a three-colored dough. The first portion of cocoa dough is divided into 10-gram portions and 4 15-gram portions. 10 grams for the nose and 15 grams for the eyes. The second portion of matcha dough is divided into 13 grams and 127 grams; the third portion of original dough is divided into 16 grams, 40 grams and 69 grams.
10
Roll each dough into strips and make sure it is evenly distributed. Each piece has a length of 20cm.
11
Press 40 grams of original dough flat.
12
Place 10 grams of cocoa nose dough in the middle of the flattened plain dough.
13
16 grams of original dough are pressed flat and wrapped around your nose.
14
Two 15-gram strips of cocoa eye dough are pressed slightly flat on both sides of your nose.
15
The remaining original dough is wrapped in the outer layer.
16
Place a flattened 13-gram matcha dough on top of the dough.
17
Place two round strips of 15-gram cocoa dough on either side of the matcha dough; roll out the remaining matcha dough and smooth out.
18
Wrap the matcha dough on the outside, cover it with plastic wrap and place it in the refrigerator freezer for about 20 minutes to freeze hard.
19
Cut the frozen dough with a knife, each piece having a thickness of 5 mm.
20
Preheat the oven to 165 degrees C and bake for 20 minutes.
21
A total of 40 biscuits were baked in two batches.