[my baking time] can't help loving them --- panda biscuits

[my baking time] can't help loving them --- panda biscuits

Introduction:

"I used to watch pandas in the zoo. This year, I finally went to the authentic place to see the authentic pandas and let them adore again. Who can not love them ~ ~ ~ ~ ~ panda biscuits are dedicated to these simple, honest, lovely and cute guys ~@^_ ^@)~”

Production steps:

Step 1: cut the butter into small pieces to soften, then add sugar powder to beat.

Step 2: beat until the butter is lighter and bulky.

Step 3: add the egg mixture several times.

Step 4: beat each time until the egg and butter are completely mixed, then add the next time.

Step 5: after adding all the eggs, the butter paste will be more fluffy and smooth.

Step 6: sift the flour into the butter paste.

Step 7: stir evenly with a scraper to form a suitable dry and wet batter.

Step 8: divide the batter into three parts: butter (original white - 160g).

Step 9: cocoa (chocolate 80 grams).

Step 10: Matcha (green 160g).

Step 11: add 15 grams of corn starch to the original butter batter.

Step 12: knead well and pack it with plastic wrap.

Step 13: add 8 grams of Matcha powder to Matcha batter.

Step 14: knead well and pack it with plastic wrap.

Step 15: add 8 grams of cocoa powder to the cocoa batter.

Step 16: knead well and pack it with plastic wrap.

Step 17: the best way to make the three kinds of batters is to put them in the fresh-keeping bag, otherwise it will not be easy to use when the paste is dry.

Step 18: take 40 grams of butter noodles.

Step 19: roll into a cylinder.

Step 20: flatten it like this and use it as the lower half of the panda's face.

Step 21: take 12 grams of cocoa flour.

Step 22: rub it into such a thick cylinder and put it in the middle of the butter noodles (nose).

Step 23: take 30 grams of butter noodles.

Step 24: after flattening, cover the nose.

Step 25: side view.

Step 26: take 16 grams of noodles.

Step 27: rub the cylinder and put it on one side of the nose (one eye). The cylinder used as the eye is slightly thicker than the nose.

Step 28: put the same amount of cocoa flour on the other side (the other eye).

Step 29: side view.

Step 30: take 60 grams of butter noodles.

Step 31: rub the cylinder and flatten it. The flattened thick patch should be wider and thicker.

Step 32: wrap the butter dough at the front (upper face).

Step 33: side view.

Step 34: take 18 grams of noodles.

Step 35: rub the cylinder and place it over one eye (one ear). The cylinder of the ear is slightly thicker than that of the eye.

Step 36: place the same amount of cocoa flour over the other eye (the other ear).

Step 37: side view.

Step 38: take 40 grams of Matcha noodles.

Step 39: take 40 grams of Matcha noodles.

Step 40: according to the distance between the two ears, rub into a strip with a certain thickness.

Step 41: put it between the two ears, and then adjust it according to the gap between the two ears.

Step 42: side view.

Step 43: take a small half of the remaining Matcha noodle and rub it round and flatten it.

Step 44: turn the whole dough over.

Step 45: wrap the bottom of the whole dough with the previously flattened Matcha dough.

Step 46: turn the dough right over.

Step 47: rub the other half of the remaining Matcha surface into a cylindrical shape and press it into a thick piece.

Step 48: then wrap the top half of the dough.

Step 49: side view.

Step 50: the whole panda dough is ready, then wrap the whole dough with plastic wrap.

Step 51: round slightly and refrigerate for one hour until the whole dough hardens.

Step 52: preheat the oven 175 degrees; take out the frozen dough and cut each piece into 3-4cm thick.

Step 53: bake for 20-25 minutes at 175 degrees, in the middle layer, over high and low heat, and the part of Matcha can change color slightly.

Step 54: divide the red face part of the panda into a small piece based on the original batter, and then add the red food pigment, corresponding to the part of the panda's face.

Step 55: bake for 20-25 minutes at 175 degrees, in the middle layer and over high and low heat.

Step 56: the panda biscuit is ready.

Materials required:

Butter: 160g

Low gluten flour: 290g

Egg liquid: 35 to 40 g

Powdered sugar: 80g

Corn starch: 15g

Cocoa powder: 8g

Matcha powder: 8g

Edible pigment: several drops

Note: 1) the dry and wet of the batter must be mastered, otherwise it is difficult to knead into a cylindrical shape; 2) cocoa powder and Matcha powder should be added while kneading, not necessarily all put, feel that the dough is dry and wet; 3) the kneaded dough should be put in the fresh-keeping bag or covered with plastic film, so that the dough will not become very dry; 4) when baking, pay attention to the color of Matcha part, slightly changed Finally, we must be patient~~~~~~

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet