Today is an important day. When the pastor placed his hands on my head to baptize me, my heart was completely touched by the love of Jesus.
To mark the big day, challenge yourself to a difficult panda cookie.
Thanks to Guanghui1980, I was referring to her formula. I have to be honest about this. I can't hide it. haha. Thank you very much for the detailed sharing.
Because the weather is very hot, forming is not easy. The butter dough easily comes out of oil. When it is difficult for everyone to control it, they will put it in the refrigerator for a while.
Panda cookies
By JaymeSipes
Recipe Recommendations
- low-gluten flour 160 grams
- unsalted butter 80 grams
- eggs one
- powdered sugar 65 grams
- matcha powder 5 grams
- corn starch 10 grams
- cocoa powder 5 grams
- sweetening
- baking
- an hour
- senior
Steps for Panda cookies
1
Preparation ingredients: low-gluten flour 160g unsalted butter 80g eggs 25g powdered sugar 65g matcha powder 5g corn starch 10g cocoa powder 5g
2
After the butter is softened, add powdered sugar;
3
Beat butter until soft, larger and lighter;
4
Add the egg mixture in two portions and stir until completely blended. But don't overdo it.
5
Add sifted low-gluten flour to the butter;(Be sure to sift it, never be lazy)
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 for easy operation. After the dough is ready, it is best to refrigerate it.
8
After mixing, place in plastic wrap and knead into shape. Put butter on plastic wrap for easy operation. After the dough is ready, it is best to refrigerate it.dough division70grams，115grams和125grams三份，Mix the cocoa powder accordingly，Corn starch and matcha powder；I took pictures in the reverse order。Don't let me mislead you。
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. I don't have a ruler, so I used a silicone pad to estimate it.
11
Press 40 grams of cornstarch butter dough flat. 10 grams of cocoa nose dough is placed in the middle of the flattened original dough;
12
16 grams of original dough are pressed flat and wrapped around your nose;
13
Press two 15-gram strips of cocoa eye dough slightly flat on both sides of your nose;
14
Wrap the remaining original dough in the outer layer;
15
Place a flattened 13-gram matcha dough on top of the dough;
16
Place two round strips of 15-gram cocoa dough on both sides of the matcha dough (don't flatten the dough, it's for ears)
17
Roll out the remaining matcha dough and roll it flat;
18
The matcha dough is wrapped on the outermost side, covered with plastic wrap, and placed in the refrigerator freezer for about 20 minutes to freeze hard; I used a foam box, which can also be fixed with a paper box. It was really not easy to roll matcha at the end. I first froze the noodles prepared in the above steps for a while, and refrigerated the remaining matcha dough for a while before taking out the rods and rolls.
19
Prepare to put into the oven at 165 degrees for about 25 minutes. The thickness is uneven, so some of them are burnt...
20
taste is not bad