Super cute and cute little panda biscuit

Super cute and cute little panda biscuit

Introduction:

"MengWu panda biscuit has captured the hearts of a large number of young girls and children since its debut. Just looking at the shape of the finished product, you can't taste it, and the combination of cocoa and Matcha makes the biscuit taste more delicious. The three symbols of panda biscuits are fragrant butter, crisp biscuits and cute. Don't worry that you can't think of a meaningful gift during the festival. Spend an hour or two making a box of cute biscuits for your loved one

Production steps:

Step 1: sift the low gluten flour and powdered sugar into a bowl

Step 2: cut the butter into small particles and put them into the basin

Step 3: knead the flour with butter granules into corn chips

Step 4: add the egg liquid, and mix the flour into dough by hand

Step 5: divide the butter dough into 120g, 80g and 30g. Add 4G Matcha powder to 120g and 2G black cocoa powder to 30g to form a dough

Step 6: divide the cocoa dough into 5 pieces, one is 3 grams for nose, two is 6 grams for eyes, two is 8 grams for ears. The original dough is divided into 3 strips, 10 grams, 25 grams and 45 grams respectively. Matcha dough is divided into 14g and 110g. They all grew into a cylindrical shape of about 18 cm by rubbing with the palm of the hand

Step 7: take 25g of the original dough and press it down slightly with the palm of your hand to form a cake

Step 8: add 3 grams of cocoa dough

Step 9: take 10 grams of original dough, flatten it and cover it completely on the nose

Step 10: flatten two pieces of cocoa dough weighing 6G in turn and place them on both ends of the nose to make eyes

Step 11: flatten 45 grams of plain dough and cover the cocoa dough completely

Step 12: put 2 pieces of 8G cocoa dough on both ends to make ears

Step 13: take 14 grams of Matcha dough, press it into a rectangular noodle shape, and place it between the two ears

Step 14: wrap 110 grams of Matcha dough completely around the dough

Step 15: freeze in the freezer for 20 minutes, cut the frozen dough into 0.5cm thick, put the cut biscuits on the baking plate with oilcloth, preheat the oven for 165 degrees, and bake in the middle of the oven for 15 minutes

Materials required:

Low gluten flour: 120g

Butter: 60g

Powdered sugar: 40g

Egg liquid: 18g

Black cocoa powder: 2G

Matcha powder: 4G

Note: learn to eat, 1, biscuit dough can be formed, do not rub for a long time, so as not to affect the crisp feeling. 2, good biscuit dough is put in the refrigerator, not refrigerated. 3, the last Matcha dough must not overlap, connected together, I do not do very well

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet