Panda cartoon biscuit(xiong mao ka tong bing gan )

Panda cartoon biscuit

Introduction:

"I've seen this panda biscuit on the Internet before, but I haven't tried it for a long time. It's rare to have time today. Whether it's successful or not, I have to try the results.... You know so, you don't say anything. It's all tears and determination to try again. Look at the finished photos, it's just a bunch of paralyzed pandas, blushing and ashamed!! "

Production steps:

Step 1: sift the low powder and sugar powder into the basin

Step 2: add the chopped butter

Step 3: knead the butter and flour into coarse particles

Step 4: pour in the egg

Step 5: mix to make dough

Step 6: divide the dough into 120g, 80g and 30g

Step 7: divide the dough into 120g, 80g and 30g

Step 8: add 120 g and 30 g of dough into Matcha powder, cocoa powder and dough respectively, and 80 g of primary color dough for standby

Step 9: weigh 25 grams of white dough and knead it into a cylindrical shape of about 18 cm

Step 10: flatten slightly with the palm of your hand

Step 11: Round 3 grams of cocoa dough and place it on the pressed dough to make a panda nose

Step 12: weigh 10 grams of white dough, knead and flatten

Step 13: cover your nose

Step 14: weigh two portions of 6G cocoa dough, knead and flatten

Step 15: put them on both ends of the nose to make eyes

Step 16: round all the remaining dough

Step 17: completely cover the dough in step 14 after flattening

Step 18: weigh two more 7g cocoa dough and round

Step 19: make ears on both ends of the dough

Step 20: weigh 15g Matcha dough, rub it into a rectangle and put it in the middle of two ears

Step 21: roll out all remaining Matcha dough

Step 22: completely wrap the dough prepared in step 19, freeze and slice, bake at 160 ℃ for 15 minutes

Materials required:

Low powder: 120g

Butter: 60g

Cocoa powder: moderate

Matcha powder: right amount

Egg liquid: 18g

Powdered sugar: 40g

Note: ① the length of all kinds of dough should be the same when rubbing long strips; ② the dough should be frozen hard and then cut, otherwise it will affect the shape of the finished product

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiong Mao Ka Tong Bing Gan