A common problem is that cocoa dough is slightly dry (because cocoa powder is added - the amount of powder is much larger compared to the other two types of dough) so it is more difficult to rub.I'm the one who rubs.Just be patient with me.If it's too much trouble, you can add a little bit of butter or egg yolk to soften the dough.

WHAT YOU NEED

Ingredients

Low powder 120 grams
60 grams of butter
50 grams of flour
30 grams of eggs
2 teaspoons of cocoa powder
2 teaspoons of tea powder

How TO MADE The panda cookie

Steps 1 to 4

1. Flour and sugar mixed evenly

2. Cut the butter into small pieces.

3. In the flour

4. Rub the butter into crumbs (because there are a lot of people asking - so here I emphasize: this practice is to use flour wrapped in butter grains to rub the crumbs into crumbs to achieve the effect of cooking - it is recommended to use refrigerated more solid butter to operate - do not soften or melt in advance)

Steps 5 to 8

5. Add the eggs mixed into the dough (it's the whole egg juice! Although this picture looks like it's just the egg yolk).

6. Because the 30g I didn't completely dissolve was used as a whole egg yolk plus a little bit of egg yolk.

7. Divided into three doughs of 150 grams, 80 grams and 30 grams.

8. If you're not afraid of trouble, you can start by making three doughs, adding cocoa powder and cocoa powder at the beginning. Adding three doughs at the beginning is the easiest way to make three doughs in proportion, but a lot of people ask, here I actually figured it out myself.

Steps 9 to 12

9. Divide the cocoa dough into five pieces, one of 3 grams, two of 6 grams, two of 7.5 grams.

10. The dough is easy to break, but it also has the advantage that it is not easy to deform, and the finished product has a better styling effect.

11. If I had to do it again, it would be a little bit more painful, or I would choose to continue to squeeze this hard, dry, and difficult dough, without adding much liquid, so that the five senses can be fine and not be crushed.

12. Take a 25-gram piece of raw dough and knead it into a doughnut.

Steps 13 to 16

13. 3 grams of cocoa butter on top to make a nose

14. Take 10 grams of raw flour, press it flat and cover it on your nose.

15. Two 6-gram cocoa dough placed at either end of the nose as eyes

16. All the remaining raw dough is wrapped around the outside.

Steps 17 to 20

17. Two 7.5 grams of cocoa dough on both sides for the ears

18. Take 12.5 grams of matcha dough and press it between your ears.

19. Wrap all the leftover matcha dough around the outside.

20. Put it in the refrigerator and refrigerate it until it's hard.

Steps 21 to 24

21. But the hardness of the refrigerator is easier to control.)

22. Cut into biscuits about 6 mm thick

23. It's cooked in a row of ovens. (The oven in my dormitory cooks slowly.)

24. Use the 175°C middle layer for about 25-35 minutes)

25. Finished product.

26. Finished product.

27. Finished product.

Handy cooking tips

　　This cookie has been around for a long time, and at first I thought it was toast.But the fermentation thing, whoever said it, whoever said it, it's not clear, it's possible to do anything weird, it's been put on hold, and then someone came up with the idea of making cookies.It's really the first time in my life that I've made this cookie, but I don't take it seriously enough, and I don't take it seriously enough.The second time I did it, I found out that one of my ears was crooked.I've got my ears straight.But then you find out that you forgot to put sugar in the dough, and the finished product in the photo is the third time.It's hard to believe that this is the first time I've been able to do this in such a short amount of time.So how do you like it, so don't steal so little lazy sometimes it's really common to do things twice and half things specific color ratio reference from cottonThank you very much.