Panda Cookies

Panda Cookies

Introduction:

"Recently, the panda is a little angry. It seems that everyone is suppressing the panda model. It's a mistake. I've made myself catch up with the fashion trend. Although it's a bit rustic, I always feel that the pure manual bonding will be more gratifying! "

Production steps:

Step 1: soften the butter and add sugar powder until the color is lighter and the volume is larger

Step 2: add the whole egg liquid in several times until the fusion

Step 3: divide the beaten butter paste into two parts, add 75 grams of sifted low flour and 0.5 grams of salt into one container, and add 63 grams of sifted low flour, 8 grams of cocoa powder and 0.5 grams of salt into the other container

Step 4: Live white and cocoa dough

Step 5: divide the white dough into 20, 10, 50 and 60 portions, cocoa dough into 10 g 3 portions and 20 g 6 portions

Step 6: rub them into a cylinder about 20cm

Step 7: take out 20g white dough and roll it into 5cm rectangular dough (around nose)

Step 8: take 10 grams of cocoa dough and put it in the white dough. Wrap it in the white dough and pinch it tightly

Step 9: take two portions of 10 grams of cocoa dough and place them on both sides of the white dough. Put two chopsticks under the cocoa dough to shape the eyes

Step 10: take 10 white dough and place it between your eyes. Keep the distance between your eyes and knead

Step 11: take 50g white dough and roll it into a rectangle with thick middle and thin sides

Step 12: cover it on the formed nose eye, take out the chopsticks, pinch tightly and close the mouth

Step 13: take two more portions of 20 grams of cocoa dough and place them on both sides of the wrapped dough (ears)

Step 14: wrap it in plastic wrap and put it in the refrigerator for freezing

Step 15: take two portions of 20g cocoa dough and place on both sides of 60g white dough. Knead (lower limbs)

Step 16: take two more 20 grams of cocoa dough and fold it on top of the dough. Knead (upper limbs)

Step 17: take out the frozen head from the refrigerator, put it on the body, press it gently and fold it

Step 18: wrap it with plastic wrap and refrigerate for more than one hour

Step 19: cut into 0.5cm thick slices and put them in the baking tray with baking paper

Step 20: put in the oven preheated to 165 ° for 15 minutes

Materials required:

Butter: 68g

Low gluten flour (white dough): 75g

Low gluten flour (cocoa dough): 63 G

Cocoa powder: 8g

Egg: 25g

Powdered sugar: 60g

Salt: 1g

Note: 1. I always have a unique interest in this kind of biscuit, and I am infatuated with these beautiful things which are completed by step-by-step bonding. In fact, the recipes are similar, including the steps. Maybe the only thing I need most is a little patience! 2. The amount of flour in this formula is just right, and the dough will not be too hard or too soft, but it is recommended that you slowly add a little bit. Cocoa powder has stronger water absorption than flour, so the low amount of cocoa flour in the two dough is relatively small, so don't add it arbitrarily; 3. When splitting two-color dough, it's impossible to achieve the same amount as the above requirements, you can take root Adjust according to personal reality; 4. The dough of panda's head should not be frozen for too long in the refrigerator. If it's hard, it's not convenient to bond with the body. It should be taken out immediately after making the body. If it takes a long time, it can be refrigerated in summer and directly placed at room temperature in winter; 5. The formed panda must be frozen in the refrigerator, preferably more than one hour, and the freezing time is not enough It's easy to separate the parts when cutting, and it can be easily cut only after being completely frozen; 6. It's suggested that the temperature should not be too high in the baking process, and I feel that the panda is still slightly yellowing, which is more lovely!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor