Color panda biscuit without mould and pigment(cai se xiong mao bing gan bu yong mo ju bu yong se su )

Color panda biscuit without mould and pigment

Introduction:

"When I see this panda biscuit made by others on the Internet, I always remember it. Write down the formula and method, and try to change the formula if you feel it is not perfect. Today, I finally made a panda that I am satisfied with. Sort it out and share it with your friends. "

Production steps:

Step 1: spread the silica gel pad on the table or panel, mix the low gluten flour and powdered sugar evenly, and sieve onto the silica gel pad.

Step 2: cut the butter into small pieces, soften at room temperature and pour directly on the sifted flour and sugar powder.

Step 3: knead the flour with butter into bread bran by hand.

Step 4: Add 20 grams of egg liquid.

Step 5: press the mixture of powder, oil and egg with the palm of one hand.

Step 6: the other hand holds a plastic scraper to collect the powder and butter scattered on the edge of the silicone pad to the center.

Step 7: continue to press with your hand.

Step 8: repeat steps 5-7 until the powder is evenly pressed and arranged into a ball.

Step 9: divide the dough into 135g, 85g and 40g.

Step 10: add 3 grams of Matcha powder, 5 grams of low gluten flour and 2 grams of cocoa powder to the three dough. Pay attention to look carefully, do not add wrong: 135 grams of dough with 3 grams of Matcha powder, 85 grams of dough with 5 grams of low gluten flour, 40 grams of dough with 2 grams of cocoa powder.

Step 11: weigh a 25g original dough, rub it into a 15cm cylindrical shape with the palm of your hand, and then press it down slightly to form a cake.

Step 12: weigh a 4G piece of cocoa dough, rub it into a 15cm round bar with the palm of your hand, put it on 11, and make a nose.

Step 13: weigh 12 grams of original dough, rub it round and flatten it, then cover it completely on the nose.

Step 14: 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 15: round and flatten the rest of the original dough and cover it completely on the top of the dough

Step 16: round two pieces of 9g cocoa dough and put them on top of the eyes (as shown in the picture) to make ears.

Step 17: weigh 14 grams of Matcha dough, round and press it into a rectangular noodle shape, and put it between the two ears.

Step 18: flatten all the remaining Matcha dough into long strips and completely wrap the dough in 17. Don't forget to wrap the side next to the silicone pad.

Step 19: wrap the dough in 18 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. Figure 19 shows the cross section of dough when cutting.

Step 20: put the cut biscuits neatly in the baking tray covered with oil paper.

Step 21: preheat the oven at 160 ℃ for 15 minutes.

Materials required:

Low gluten flour: 140g

Butter: 70g

Powdered sugar: 45g

Cocoa powder: 2G

Matcha powder: 3 G

Egg liquid: 20g

Note: 1, this biscuit is suitable for making tough biscuit, it is recommended not to send butter. 2. Because the biscuit baking time is short, the temperature of the family oven varies, so the last few minutes must be watched by the side. Panda biscuits with Matcha powder, do not bake too long, in order to avoid baking big color is not good-looking.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Cai Se Xiong Mao Bing Gan Bu Yong Mo Ju Bu Yong Se Su