How to make colorful panda cookies

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the method of making colorful panda cookies.

1. Place the silicone mat flat on the table or panel, mix the low-gluten flour and powdered sugar evenly, and sift them onto the silicone mat.

2. Cut the butter into small pieces, soften it at room temperature and pour it directly onto the sifted flour and powdered sugar.

3. Use your hands to knead the flour with butter into a breadcrumb-like state.

4. Add 20 grams of egg liquid.

5. Use the palm of one hand to press the flour, oil and egg mixture hard.

6. Use a plastic scraper with your other hand to move the powder and butter scattered on the edge of the silicone mat to the center.

7. Continue pressing with the hand responsible for pressing.

8. Repeat steps 5 to 7 until the powder and oil are evenly pressed and formed into a ball.

9. Divide the dough into three portions of 135g, 85g and 40g.

10. Add 3 grams of matcha powder, 5 grams of low-gluten flour and 2 grams of cocoa powder to each of the three doughs. Pay attention carefully and don’t make the mistake: add 3 grams of matcha powder to 135 grams of dough, add 5 grams of low-gluten flour to 85 grams of dough, and add 2 grams of cocoa powder to 40 grams of dough.

11. Weigh a 25g piece of original dough, roll it into a cylinder about 15cm long with the palm of your hand, and then press it down slightly into a pancake shape with your palm.

12. Weigh a 4-gram piece of cocoa dough, roll it into a round strip about 15 cm long with the palm of your hand, and place it on 11 to make a nose.

13. Weigh 12 grams of original dough, roll it into a ball, flatten it and completely cover the nose.

14. Weigh two pieces of cocoa dough, each weighing 7 grams, roll them into round strips, flatten them slightly, and place them on 13, diagonally above both sides of the nose (as shown in the picture) to make eyes.

15. Roll the remaining original dough into a ball, flatten it and completely cover 14.

16. Roll two pieces of cocoa dough, each weighing 9 grams, into long strips and place them on 15, above the eyes (as shown in the picture), to make ears.

17. Weigh 14 grams of matcha dough, roll it into a rectangular noodle shape, and place it between the two ears.

18. Flatten all the remaining matcha dough into long strips and completely wrap the dough in 17. Don’t forget to wrap the side next to the silicone mat as well.

19. Wrap the dough in 18 with plastic wrap and freeze it in the freezer. Take it out after 30 minutes and cut the frozen dough into 0.5 cm thick cookies. Figure 19 shows a cross section of the dough when cut.

20. Arrange the cut cookies neatly on a baking tray lined with greaseproof paper.

21. Preheat the oven to 160 degrees, middle layer, and bake for 15 minutes.

Maybe you have eaten many versions of colorful panda cookies, but you certainly can’t imagine what they would taste like when you make them yourself? To satisfy your curiosity, you can really try it yourself.