Colorful panda biscuit(cai se xiong mao bing gan )

Colorful panda biscuit

Introduction:

"I saw this kind of panda biscuit made by experts. I like it very much. I showed it to my little girl and immediately asked for it. Although I'm a novice, I decided to make a bold attempt. More successful

Production steps:

Step 1: mix low gluten flour and powdered sugar evenly and sift to the table.

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

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

Step 4: Add 20 grams of egg liquid. Press the palm of one hand on the mixture of powder, oil and egg. The other holds a plastic scraper to collect the powder and butter scattered on the edge of the table to the center. The hand in charge of pressing continues to press hard. Until the powder is pressed evenly and arranged into a ball

Step 5: divide the dough into 135g, 85g and 40g

Step 6: add 3 G Matcha powder, 5 g low gluten flour and 2 g 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 7: 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. It is important to sprinkle flour on the tabletop where the pie shaped cylinder is placed so that it can be picked up after molding.

Step 8: 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. Weigh 12 grams of original dough, rub it round and flatten it, then cover it completely on the nose (I forgot to take this step)

Step 9: weigh two pieces of 7g cocoa dough, rub them into a round bar, slightly flatten them, and place them on the top of 13, with both sides of the nose slanting upward (as shown in the figure), to make eyes. Try to fit as much as possible to avoid gaps in the finished product.

Step 10: round and flatten all the rest of the original dough and cover it completely on the top of 12

Step 11: round two pieces of cocoa dough with the weight of 9g and place the long strip on 13, above the eyes (as shown in the figure), to make ears. Weigh 14 grams of Matcha dough, round and press into a rectangular noodle shape, and place it between the two ears.

Step 12: flatten all the remaining Matcha dough into long strips and completely wrap the dough in 14. Don't forget to wrap the side next to the table. Wrap in a safety film and freeze for 40 minutes.

Step 13: cut the frozen dough into 0.5cm thick biscuits

Step 14: This is the cut side shape.

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

Materials required:

Low gluten flour: 140g

Butter: 70g

Matcha powder: 3 G

Cocoa powder: 2G

Low gluten powder: 5g

Egg liquid: 20g

Powdered sugar: 45g

Note: the only failure this time is the deep coloring. So be sure to wait by the oven at the end. Pay attention to the coloring of biscuits.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Cai Se Xiong Mao Bing Gan