Low-gluten flour 140g Butter 70g Sugar powder 45g Cocoa powder 2g matcha powder 3g Low-gluten flour 5g Egg liquid 20g
140 grams of low-gluten flour and 70 grams of powdered sugar
Mix low-gluten flour and powdered sugar evenly and sieve onto silica gel pad
Pour the softened butter on the sieved flour powder
Put the butter-added flour into a bread crumb
Add 20 grams of egg liquid and continue to mix evenly
Knead into a uniform dough
The kneaded dough is divided into three doughs of 135 grams, 85 grams, and 40 grams. Three doughs corresponding to 3 grams of matcha powder, 5 grams of low-gluten flour, 2 grams of cocoa powder
The three doughs are evenly mixed and placed on a plastic wrap. They are matcha dough, plain dough, and cocoa dough.
The following is the beginning of the work of building a panda biscuit shape. First take 25 grams of the original dough into a strip and squash, about 15 cm, about 4-5 cm wide. Take another 4 grams of cocoa dough, and grow a round bar of about 15 cm with your palm and place it on the original dough to complete the panda's nose.
Take 12 grams of plain dough, knead it into a strip and cover it on the cocoa dough that makes the nose, all covered
Take two pieces of 7 grams of cocoa dough into strips, placed on the sides of the dough in Figure 11, which is the eyes of the panda
Squeeze the remaining original dough purlins and completely cover them on 12
Then take two pieces of 9 grams of cocoa dough and put them into strips on 13 to complete the panda's ear part.
Take 14 grams of Matcha dough and knead it into a rectangular strip and place it in the middle of two cocoa dough strips (ie ears)
Squeeze all the remaining Matcha dough into strips, completely wrap the dough in 15 pieces, wrap all the sides, wrap the prepared dough with plastic wrap, and freeze in the freezer for 30 minutes.
Remove the frozen dough from the refrigerator and cut into 0.5 cm thick biscuits.
Place the chopped cookies neatly in the baking sheet of the oiled paper. The oven is preheated at 160 degrees, the middle layer, and baked for 15 minutes.
1. Because this biscuit has to be shaped, it may be more suitable without baking the butter. The previous one was done according to the butter. As a result, the dough is more difficult to form. Later, this time, the dough was not easily sent and the dough was easier to form. . 2, when making the dough, the amount is slightly increased by a few grams, so that the dough will be a little more, so that when the dough is divided, it can give a little space. 3, the dough purse is more patient, first of all, it must be a little softer. When you are embarrassed, the online recipes are all introduced by the palm of your hand, but the housewife has tried many times, sometimes it will be scattered, then it is the first Pinch a piece of rectangular strip on the oil paper, squeeze it by hand, then pinch it, then press it, so that the dough strip will become finer and thinner. When the required size is reached, start to scrape the dough by hand. Rounding up, it is still relatively easy. 4. When the dough is finally wrapped, the dough can be pressed slightly, so that the whole shape can be combined tightly, and there will be no gap in the middle. 5. After the cut biscuits are placed in the oven, they can be slightly shaped to make them more beautiful. 6, the baking time of the biscuits should be based on the condition of each oven, the housewife is a little bit of focus at the bottom of less than 15 minutes, so immediately shut down the fire, directly use the residual temperature for a while to release. When roasting, it is recommended to be safe at the fireside. Otherwise, it will take a long time to fail until the last step.