It's another year of Children's Day, and the baby has unknowingly grown another year.Watching you grow up means I'll keep looking at you out of my sight.Can I spend a few more Children's Days with you? Can I spend a few more Children's Days with you, and you'll still be as childish as you are now? Then, and cherish this simple happy time in front of you!

WHAT YOU NEED

Ingredients

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

How TO MADE Cute panda cookies

Steps 1 to 4

1. Weigh all the raw materials to be used.

2. Softened butter.

3. Sugar powder added to butter.

4. Butter with sugar powder is sent with an electric egg beater, until it is loose and soft, and the volume becomes larger, the color becomes lighter.

Steps 5 to 8

5. Add the egg yolk, then continue to send until the egg yolk and butter are fully mixed.

6. Added low starch flour after sieving.

7. Mix the butter with the low-fat flour with a rubber scraper.

8. After mixing, the dough is placed in a freshness bag, then mixed thoroughly, placed in the refrigerator and refrigerated for about half an hour.

Steps 9 to 12

9. After removing the butter dough from the refrigerator, it is divided into three doughs: 70 grams, 115 grams and 125 grams.

10. 5 grams of cocoa powder, 10 grams of cornstarch and 5 grams of matcha powder respectively.

11. Three butter doughs are mixed with three different flours and rubbed evenly to create a three-color dough.

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

Steps 13 to 16

13. The second batch of matcha dough is 15 grams, 125 grams; the third batch of raw dough is 15 grams, 40 grams and 70 grams.

14. Each dough is rubbed into a long circular strip of about 20 centimeters, be sure to be uniform (this step depends on whether the panda is beautiful, haha)

15. Flatten 40 grams of raw dough and place 10 grams of cocoa nose dough in the middle of the flat raw dough.

16. Place 16 grams of raw dough in a flat package on top of the cocoa dough.

Steps 17 to 20

17. 16 grams of raw dough is pressed flat on the cocoa dough, followed by two 15 grams of cocoa dough is pressed slightly flat, pressed on both sides of the raw dough.

18. Place 16 grams of raw dough in a flat package on top of the cocoa dough.

19. Wrap 70 grams of raw dough in an outer layer.

20. A flat piece of 15 grams of matcha dough is placed on top of the top dough, and two round pieces of 15 grams of cocoa dough are placed on either side of the matcha dough.

Steps 21 to 24

21. Wrap 70 grams of raw dough in an outer layer.

22. On top of the dough in the picture above, put a flat piece of 15 grams of matcha dough.

23. Stir the remaining matcha dough flat and evenly.

24. The complete package is on the outside of the whole dough.

25. It is then wrapped in a preservative film, placed in the refrigerator and refrigerated for 30 minutes.

26. Preheat the oven at 165 degrees for 10 minutes.

27. After removing the dough, cut it into flakes of about 5 mm and put it in the middle layer of the oven.

28. It can be baked at 165 degrees for 20 minutes.

29. It's finished, isn't it?