Panda crackers

1

Butter soften with sugar powder

2

Send to softweight to light colour

3

Add egg fluid to the full integration of the two

4

Add sifted low-banded flour

5

Slice it with a rubber razor

6

Split the dough into 70, 115 and 128 three times

7

It's made of cocoa powder, corn starch and tea powder

8

The first was divided into 10 grams and four 18 grams; the second was divided into 17 grams, 40 grams and 70 grams; the third was divided into 13 grams and 125 grams

9

scratch all the noodles in a single strip, about 20 cm each

10

I'll flatten the original 40 grams

11

Ten grams of cocoa nostrils in the middle of flat-fried original noodles

12

17 grams of original pasta on the nose

13

Two 18-gram cocoa eyeballs flatten on both sides of the nose

14

The remaining 70 grams of plain pasta are on the outside

15

Put 13 grams of flat on top of the noodles

16

Two rounded 18 grams of cocoa eardrums on both sides of the tea noodles

17

125 grams of tea pasta flattened on the outside

18

Wear the film and freeze the fridge for about half an hour

19

FROZEN NOODLES CUT INTO THINS AROUND 5MM

20

Put it in the oven, mid-level, about 20 minutes

21

IT'S COVERED IN 20 CM. YOU CAN USE THE MASK FIRST, THEN THE PLASTIC

1. Personally, I feel the hardest part of making these cookies is rolling the dough into a 20cm strip. I suggest wrapping the dough in plastic wrap, which makes shaping much easier (Image 21). 2. I tested the recipe twice, so some images overlap. I suggest placing plastic wrap directly underneath the dough starting from the shaping step (Step 10), so you can easily wrap it up and put it in the freezer later! 3. You can adjust the baking time according to your preferred texture. I suggest removing them from the oven as soon as the surface turns light yellow. Personally, I feel that baking a bit longer makes them crispier but slightly bitter, whereas reducing the baking time makes them less crispy but reduces the bitterness!