Matcha panda biscuit

Matcha panda biscuit

Introduction:

"For the first time, so much panda sauce turned into Cat sauce, hahaha! ~~~~”

Production steps:

Step 1: weigh a 4G piece of cocoa dough, rub a 15cm long round bar with the palm of your hand, put it on the top of 5, and make a nose.

Step 2: weigh 12 grams of original dough, rub it round and flatten it, then cover it completely on the nose.

Step 3: weigh two pieces of 7g cocoa dough, rub them into a round bar, slightly flatten them, and place them on the top of the nose (as shown in the figure) to make eyes.

Step 4: round and flatten all the rest of the original dough and cover it completely on the top of 8.

Step 5: round two pieces of cocoa dough with the weight of 9g and place the long strip on the top of 9, that is, above the eyes (as shown in the figure), to make ears.

Step 6: weigh 14 grams of Matcha dough, round and press it into a rectangular noodle shape, and put it between the two ears.

Step 7: flatten all the remaining Matcha dough into long strips and completely wrap the dough in 11. Don't forget to wrap the side next to the silicone pad.

Step 8: wrap the dough in 12 with plastic wrap, freeze it in the refrigerator freezer, take it out 30 minutes later, and cut the frozen dough into 0.5cm thick biscuits.

Step 9: preheat the oven at 160 ℃ for 15 minutes.

Step 10: the baking tray should be flat bottomed, concave and convex bottomed, so it's easy to make the biscuit Cup

Step 11: put it in a bag when it's cool ~~~~!!!

Materials required:

Low concentrate flour: 250g

Butter: 70g

Egg liquid: 20g

Matcha powder: 3G

Cocoa powder: 2G

Sugar powder: 45g

Note: after making sure to refrigerate, so that it is not easy to cut when scattered. It's easy to rub long strips with plastic wrap!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet