Matcha panda biscuit(mo cha xiong mao bing gan )

Matcha panda biscuit

Introduction:

"This biscuit has a slightly bitter taste at first, but a delicate fragrance in the aftertaste."

Production steps:

Step 1: soften the butter and add sugar powder

Step 2: beat until soft, the volume becomes larger and the color becomes lighter

Step 3: add the egg liquid and stir until the two are fully integrated

Step 4: add sifted low gluten flour

Step 5: use a rubber scraper to cut and mix the dough evenly

Step 6: divide the dough into three parts: 70g, 115g and 128G

Step 7: mix the corresponding cocoa powder, corn starch and Matcha powder, and knead them into a uniform three color dough

Step 8: divide the first cocoa dough into 10g, 18G and four portions; divide the second original dough into 17g, 40g and 70g; divide the third Matcha dough into 13g and 125g

Step 9: knead all dough into uniform strips, each about 20cm long

Step 10: flatten 40 grams of plain dough

Step 11: place 10 grams of cocoa nose dough in the middle of the flattened plain dough

Step 12: Pack 17 grams of plain dough on your nose

Step 13: press two 18 grams of cocoa eye dough on both sides of your nose

Step 14: roll the remaining 70 grams of original dough flat and wrap it in the outer layer

Step 15: put 13 grams of Matcha dough on top of the dough

Step 16: put two round 18G cocoa ear dough on both sides of Matcha dough

Step 17: roll 125 grams of Matcha dough flat and wrap it on the outside

Step 18: wrap the plastic wrap and refrigerate for about half an hour

Step 19: cut the frozen dough into 5 mm slices

Step 20: put in the oven preheated to 165 ℃, middle layer, about 20 minutes

Step 21: knead the dough into 20cm, wrap it with plastic film first, and then shape it

Materials required:

Low gluten flour: 160g

Salt free butter: 80g

Egg: 25g

Corn starch: 10g

Matcha powder: 5g

Cocoa powder: 5g

Sugar powder: 65g

Note: 1. The most difficult thing about this biscuit is that it is rolled into 20cm long strips. It is suggested to wrap the dough with plastic wrap, which will be convenient for shaping (Fig. 21). 2. Biscuits have been made twice, so some figures are superimposed. It is suggested to start from shaping (step 10) and put plastic wrap directly under the dough, so that it is convenient to wrap the dough with ice It's freezing! 3. The baking time of biscuits can be set according to their favorite taste. It is suggested that the surface of biscuits is slightly yellow and can be baked immediately. I feel that it will be crispy but slightly bitter if it is baked for a little longer. The baking time will be relatively reduced, which will not be very crispy but can reduce the bitterness!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Mo Cha Xiong Mao Bing Gan