If you look at the finished product, do you think it's magical? Do you think it's possible to do this? In fact, the method is not difficult, the difficulty is that the dough in the mold is easy to crack, especially with cocoa powder, the solution is to add butter or milk to the mold depending on the situation.This is definitely the biggest difficulty I've encountered since I started baking, but I've been fortunate enough to hold on with a tough, unbreakable heart, and the results are more satisfying, only love life, someone will love you.

WHAT YOU NEED

Ingredients

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

How TO MADE This is a panda cookie.

Steps 1 to 4

1. Cutting small pieces of butter to soften at room temperature

2. The sugar powder is placed in the butter and stirred thoroughly, and the dough is mixed directly with the hand to make it better.

3. Use an egg beater to whiten the butter slightly.

4. Sieve into a low powder and stir with a rubber scraper.

Steps 5 to 8

5. And good dough is like that.

6. The dough is divided into three portions of 70 g, 115 g, and 125 g, corresponding to cocoa powder, corn starch, and tea powder.

7. This step must be weighted, the rigorous attitude and the final perfect shape are directly related.

8. Three butter doughs are mixed with three flours and rubbed evenly into a three-color dough.

Steps 9 to 12

9. First part: cocoa dough in five parts, one 10 g (nose), four 15 g (eyes and ears) Second part: raw dough in three parts, 16 g, 40 g, 69 g Third part: tea dough in two parts, 13 g, 127 g

10. Rub the sliced dough evenly into slices, each 20 cm long

11. 40 g of raw flavored dough, 10 g of cocoa dough in the middle.

12. 16 g of raw dough on cocoa dough

Steps 13 to 16

13. Two 15g cocoa eye dough slightly flattened, pressed next to the nose dough.

14. Raw dough wrapped in an outer layer

15. Put a flat 13g of matcha dough on top.

16. Two ears rolled around on either side of the matcha dough

Steps 17 to 20

17. The remaining tea dough is wrapped outside.

18. Freeze in the refrigerator for 20 minutes, then slice to a thickness of 0.5 cm

19. The oven is preheated at 165 degrees, the middle layer for 20 minutes.

20. Take it out to dry after baking.

Steps 21 to 24

21. Tea time.

22. I've also roasted cranberries, and cranberries are very economical!

23. Only food and love can defeat it.