low gluten flour
How to make panda cookies (detailed video steps)
Use to mold.
Prepare the ingredients.
Beat an egg in a bowl, stirring the egg mixture.
Take a small bowl. Weigh 10 grams of the egg mixture into the bowl and reserve.
Take another bowl and divide 35 grams of low gluten powder out.
Pour the softened butter, powdered sugar and salt into the bowl.
Beat the butter until it starts to lighten in colour, do not over beat.
Pour in 10g of the egg mixture and stir.
Whisk the egg mixture with the butter.
In a separate bowl, divide 27 grams of butter into the bowl and sift 38 grams of low gluten flour.
Knead the dough and wrap it in plastic wrap. Knead the dough for 15 minutes.
Sift the rest of the butter with the remaining low gluten powder and 6 grams of cocoa powder.
Knead into a cocoa dough.
Wrap the cocoa dough in plastic wrap. Allow 15 minutes for molasses.
Roll out the dough through the cling film to 3mm thick.
Using the cocoa dough as a base, press the panda shape on the dough using the black body of the panda mould first.
Roll out the dough outside the mould again and repeat the same operation as in the previous step.
Do the same with the original dough. Take out the black expression and white pose mold of the panda mold and print the panda expression and pose. Brush the back of the dough with a little egg wash and place it on top of the cocoa-based panda.
Repeat the previous step until all the pieces are done.
Place the finished panda biscuits on a silpat-lined baking sheet.
Bake in a preheated oven at 160 degrees Fahrenheit with the hot air cycle on for 20 minutes.
Remove from the oven and let cool.
Serve on a plate.
This recipe makes 12 biscuits.
If you don’t finish them, you can wrap them up and leave them for four or five days without any problem.
2、The oven temperature and baking time are different for each person’s oven, so you have to master the temperature and time by yourself.
3, about the amount of sugar, the recipe has been reduced to very low, like to eat a little sweeter, you can increase the amount of sugar.