The first time I was going to do it, I touched the egg pot when I was sifting the flour, and then my electronic name was zero, I just added a little bit of flour, it was very wet after refrigeration, there was no way to cut the shape, it was not easy to bake, and because the dough was not thick enough, it was not shaped after baking at 180 degrees, in short, the finished product was super funny, the second time I sifted the flour after the first time, because the next person was on the phone with a razor for half a day, it was too long, the dough came out, the baked biscuits were a little hard to eat!

WHAT YOU NEED

Ingredients

60 grams of unsalted butter
60 grams of sugar
25 grams of egg juice (about half an egg)
Material A low powder 80 grams
Material B low powder 75 + cocoa powder 5 g

How TO MADE The panda cookie

Steps 1 to 4

1. Preparation: Salt-free butter and eggs placed in a preheated 170°C preheated oven with preheated materials A and B.

2. After softening at room temperature, the unsalted butter can be gently pressed with your finger and placed in a bowl with an egg beater.

3. In step 2, divide 2 into 3 parts, add sugar in stages, and then mix.

4. Add 25 grams of egg juice in steps 3 and 4 until mixed evenly.

Steps 5 to 8

5. Divide the mixed material of step 3 into two parts, one to add material A, one to add material B, mix evenly and then put it in a preservative bag or preservative film, wrap it into 3 mm thick, put it in the refrigerator and refrigerate it for 30 minutes, remove it, use the mold to press the panda shape.

6. Set the shape, oven 170 degrees, middle layer, 10 to 12 minutes to remove.

7. In fact, the book below explains in great detail the precautions to be taken to make this panda cookie, so I've put it together for you to refer to.

8. Writing the steps

Steps 9 to 12

9. Writing the steps

10. People who have done it say that the face of the square is particularly difficult, it is estimated that the dough of the square is not dry enough, so I found the square in the basic book of the West Point foundation because it uses only one egg yolk, I believe that the dough that should come out will be very dry and well operated or old, I don't know, I can ask, I can answer one by one, please some students don't use their own rich experience, say something that seems to understand the truth without any theoretical basis to make people laugh.

11. For those of you who don't know how to calculate, I'm going to talk about the conversion of the following squares, the book of principles uses 200 grams of low powder, the mold says to use 160 grams of low powder, 160 divided by 200 is equal to 0.8, so that's the amount of butter in the book of principles, for example, 100 grams X 0.8 is equal to 80 grams, that's the amount of butter you have to use because the book of principles only uses one egg yolk, one egg with a shell of 50 grams, the yolk is about 15 grams 15 X 0.8 is equal to 12 grams, so it's easy to see from this side that the egg juice of the mold uses 25 grams, too much egg juice will thin, so it's difficult to cut

Handy cooking tips

　　Note: If the butter has been softened at room temperature for a while, but is still hard, beat it for about 10 seconds, otherwise it will turn into butter water.The first time the biscuits were baked for ten minutes, they were crispy, the second time they were baked for twenty minutes, and the taste was a little stiff.Because I've always remembered what Professor Meng said in his book on biscuits, that biscuits need to be cooked at a low temperature for a long time so that the moisture is steamed out and eaten crispy, so next time I'm going to try it for 15 minutes.You have to stand by the oven for about three to eight minutes to observe, otherwise it's easy to get a black face.