Jenny Bakery

Jenny Bakery

Introduction:

Production steps:

Step 1: low powder, sugar, butter first into crumbs, add eggs and into a dough. Divide into 150g, 80g and 30g dough. Add 150 grams of Matcha powder, 80 grams of low powder, 30 grams of cocoa powder. Knead and divide the cocoa dough into 5 small balls (one 3 grams, two 7 grams, two 9 grams). Take a 25 grams of original dough and press it into a cake. Put 3 grams of cocoa powder on it to make a nose

Step 2: take 10 grams of original dough, flatten it and cover it on your nose

Step 3: rub two 7g cocoa powder together and put them on both sides to make eyes

Step 4: leave all the original dough wrapped around

Step 5: put two pieces of 9g cocoa powder on both sides to make ears. Take a 15g Matcha dough and put it in the middle

Step 6: wrap the remaining Matcha dough around the outside and put it into the refrigerator for freezing (it's said that the hardness of the cold storage is easier to control, so I don't have time to freeze it) until hard

Step 7: cut into 1cm Biscuits (it seems to be a little thick) and bake them for a long time

Step 8: This is cut. Forgive my incompetence in plastic surgery

Step 9: preheat the oven 180 degrees in advance and bake for 30 minutes

Materials required:

Low powder: 120g

Cotton sugar: 50g

Butter: 60g

Egg: 1

Cocoa powder: 1 teaspoon

Matcha powder: 2 teaspoons

Note: the temperature of the oven is different, so you should pay attention not to paste it

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet