On a sunny afternoon, slowing down in your life, fine-tuning, fine-tuning, step-by-step, methodically completing a process, and finally, with that enticing scent drifting from the oven to the full house, a lovely panda baby is born.

WHAT YOU NEED

Ingredients

160 grams of low-fat flour
25 grams of eggs
65 grams of flour
5 grams of tea powder
10 grams of cornstarch
5 grams of cocoa powder
80 grams of unsalted butter

How TO MADE The panda cookie

Steps 1 to 4

1. The various materials needed to weigh the butter dough are good.

2. Butter softening with sugar powder.

3. The size of the butter is increased and the color is lighter.

4. Add the egg yolk and continue to send until the egg yolk and butter are fully combined.

Steps 5 to 8

5. The butter is added to the sieved low-fat flour.

6. Cut evenly with a rubber scraper.

7. After mixing, it is placed in a preservative film to be shaped.

8. Put the butter in the preservative and operate!

Steps 9 to 12

9. Basic butter dough is divided into three portions of 70 grams, 115 grams and 125 grams, respectively with cocoa powder, cornstarch and tea powder.

10. Three types of butter dough are mixed with three types of flour, and the dough is rubbed evenly to form a three-color dough.

11. The first cocoa dough is divided into 10 grams and 15 grams into four parts.

12. 10 grams for the nose, 15 grams for the eyes.

Steps 13 to 16

13. The second batch of matcha dough is 13 grams and 127 grams; the third batch of raw dough is 16 grams, 40 grams and 69 grams.

14. Each dough is rubbed into strips, making sure it is even.

15. Each one is 20 cm long.

16. 40 grams of raw dough in a flat pan.

Steps 17 to 20

17. 10 grams of cocoa nose dough is placed in the middle of the flat raw dough.

18. 16 grams of raw dough pressed flat on the nose.

19. Two 15 grams of cocoa eye paste slightly flattened on either side of the nose.

20. The remaining raw dough is wrapped in an outer layer.

Steps 21 to 24

21. On top of the dough, put a flat piece of 13 grams of matcha dough.

22. Two rounds of 15 grams of cocoa dough are placed on either side of the matcha dough; the remaining matcha dough is peeled open and flattened.

23. The tea dough is wrapped on the outside, covered with a preservative film, placed in the refrigerator and frozen for about 20 minutes.

24. The frozen dough is cut with a knife, each piece is 5 mm thick.

25. Preheat the oven to 165 degrees and bake for 20 minutes.

26. A total of two ovens and forty cookies were baked.

27.