Cooking Steps

1. 

   Step1:Cut butter into small pieces and softe

2. 

   Step2:A little beating

3. 

   Step3:Sweetened powder and salt

4. 

   Step4:Beat with an eggbeater

5. 

   Step5:Until the color turns white and the volume becomes larger

6. 

   Step6:Add the whole egg liquid and continue beating until it is fully absorbed

7. 

   Step7:Take another clean basin, take 50g of butter, sift in 50g of low powder, and knead it into the primary color dough

8. 

   Step8:Mix the cocoa powder and the remaining low powder (105g), sift them into the remaining bowl filled with butter, and knead them into cocoa dough

9. 

   Step9:Cover the film and relax at room temperature for 15 minutes

10. 

    Step10:Spread cocoa dough on the silica gel pad, cover it with a layer of preservative film, and roll it with a rolling pin into a large piece with a thickness of about 3mm

11. 

    Step11:Press the bottom part of the panda mold out of the panda's body part on the cocoa dough

12. 

    Step12:Carefully move the dough onto the non stick baking tray. After the first press, you can knead the cocoa dough again and roll it out again. Repeat the operation until the dough is placed on the non stick baking tray

13. 

    Step13:Roll out the dough in the same way

14. 

    Step14:Use the mold to press out the expression and posture part of the panda

15. 

    Step15:Placed on the shape of the panda with cocoa dough as the base

16. 

    Step16:Put it into a 170 degree preheated oven. The middle layer lasts for 15-20 minutes until the white dough is slightly colored. Take it out and put it on the drying net to cool down, and then put it into a sealed box for storage.