Chinese Food
[panda biscuit]
(226757 views)![[panda biscuit]](https://cp1.douguo.com/upload/caiku/8/6/a/yuan_86fec13339c23ecc4f1675bffa6e20fa.jpg)
A common problem is that cocoa dough is slightly dry (because the amount of cocoa powder added is much larger than the other two kinds of dough), so it is difficult to rub. I rub it directly. Just be patient. If it's too much trouble, you can add a little butter or egg liquid to make the dough soft
Cooking ingredients
Cooking Steps
Step1:Mix flour and sugar evenl
Step2:Dice the butter. Put it in flou
Step3:Butter is rubbed into crumbs (because there are many people asking about it, so I'd like to emphasize here - this method is to use flour to wrap butter particles and rub them into crumbs to achieve the effect of souring. It's recommended to use butter that is frozen and firm to operate ~ Never soften or melt in advance
Step4:Add the egg mixture to make a dough. Although this picture seems to be only yolk. Because I didn't completely break up the 30g quantity. It was made up of a whole yolk and a little egg white.
Step5:Divided into 150g, 80g and 30g doug
Step6:Add two teaspoons of Matcha powder, 5g of low gluten flour and two teaspoons of cocoa powder to the three dough (the disadvantage of adding powder is that it's hard to mix well, and it's hard to knead the dough for fear of gluten. If you're not afraid of trouble, you can do it in three dough at the beginning. Add cocoa powder and Matcha powder at the beginning). [add] at the beginning, it's the simplest way to do it in proportion. But A lot of people ask. I'd better just stick it out by myself (round it up basically. Take 0.5 if the decimal place is about 5) Matcha - low powder 69g + Matcha powder 2tsp. Butter 34.5g. Sugar powder 29g. Whole egg liquid 17g original flavor - low powder 37 + 5g. Butter 18.5g. Sugar powder 15g. Whole egg liquid 9g cocoa - low powder 14g + Cocoa powder 2tsp. Butter 7g. Sugar powder 6G. Whole egg liquid 3.5
Step7:Divide the cocoa dough into 5 pieces. One piece is 3 grams. Two pieces are 6 grams. Two pieces are 7.5 grams [important] my situation is that there is only cocoa in the three kinds of dough which is very dry. It's hard to rub. I basically knead it by hand, not by rubbing it out. The dough is hard and easy to break, but it is also not easy to deform. The final five features have a better shaping effect. If I do it again, I would rather suffer a little bit and still choose to continue to knead this hard, dry and difficult dough. No more liquid. In order to keep the facial features upright and not be crushed.
Step8:Take a 25g piece of plain dough and flatten it into a pancake shape
Step9:Put 3 grams of cocoa dough on it to make a nos
Step10:Take 10 grams of plain noodles, flatten them and cover them on the nos
Step11:Two 6G cocktail
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Cooking tips:This kind of biscuit has been in my heart for a long time. The first thing I saw was toast. But no one can say clearly about fermentation. It's possible to think about all kinds of strange things and put them aside. Later, someone thought of making biscuits. It's really a brainy first time to make this kind of biscuit, when the attitude is not serious enough, when the dough is divided, it's all gross estimation. When modeling, I also found that one ear was askew after I made the result = = I corrected my attitude for the second time. I've put my ears right. But... I found that I forgot to put sugar in the dough... The finished product in the photo is the third time. Finally, it's neat to do it in proportion. So how do you like it? So don't steal a little bit of laziness. Sometimes it's really hard to do half the work. The specific color proportion is from kapok. We must be very grateful for the skill in making delicious dishes.
