Monkeys

1

Butter softening and sugar powdering to light color and big size

2

We'll be able to mix all the eggs in a fraction

3

Add sifted low powder to dry powder

4

Squeeze your hands into smooth noodles

5

Divisiond into three small, medium and large groups (approximately 40, 80, 150 g)

6

In addition to cocoa powder, cheese powder, tea powder

7

The three-colour powders are fully pacified

8

scramble the gish flour into a cylindrical column about 2 cm in diameter

9

it's about 18 cm x 9 cm rectangular

10

Put the gish cylindrical on a nice tea coat

11

The package is even

12

the cacao noodles are formed into a rectangular form of about 18 cm x 13 cm

13

Put the old tea cylindrical on the good cocoa noodle

14

Wear it properly. Wear the film

15

take out the frozen noodles and cut them to about 0.5 cm

16

Sliced thin sheeting

17

Put a piece of sesame on the edge of the Giselle with a toothpick

18

Toaster pads, cookie cloths evenly, in the oven, mid-level, 15-20 minutes

1. Another shaped cookie that looks simple. Aside from being comparable in beauty to the previous panda cookies, matcha pandas, and cat paw cookies, the making process is truly maddening—so maddening that I really don't want to make them again! Just look at those individual sesame seeds; arranging them is enough to drive one crazy! So, seeing this, if you are willing to proceed, be sure to be fully mentally prepared. 2. The size of the three doughs can be adjusted according to your needs, but it is still recommended not to make the custard dough too large. The larger this dough is, the larger the diameter of the rolled cylinder will be, which means the more sesame seeds you will have to arrange, and the higher the degree of madness. 3. After all the doughs are shaped, if it is summer, they need to be wrapped in plastic wrap and placed in the refrigerator for chilling or freezing; in winter, they can be left directly at room temperature to rest, depending on the climate. 4. For the cookies to be delicious, besides creaming the butter, the folding and kneading of the dough must be light and quick; otherwise, it will more or less affect the texture. 5. The browning of these cookies during baking will be quite significant. The longer they bake, the darker the color, but the crispier they become. If you are seeking to retain that touch of green, low-temperature slow baking is recommended! However, personally, I prioritize the texture more