Cooking Steps

1. 

   Step1:In other recipes, the tea powder is mixed with noodles first and then the tea powder. It's not easy and even to put the tea powder later. I first mix the tea powder and cocoa powder with low gluten flour in proportion to the tea dough - low gluten flour 70g. Two teaspoons of tea powder, 35g of butter, 30g of sugar powder and 17g of whole egg liquid. Original dough - 45g low flour, 19g butter, 15g sugar powder and 9g whole egg liquid. Cocoa dough - low gluten powder 15g, cocoa powder 1 spoon, butter 7g, sugar powder 6G, whole egg liquid 4G.

2. 

   Step2:Take the flour mixed with Matcha powder. Put in the butter cut into small pieces. Mix evenly. Cover the butter with flour. Rub the flour with your hands. The biscuit made by this way is crispy

3. 

   Step3:Rub into granules. Put in the whole egg liquid. Cut with a mixing knife and mi

4. 

   Step4:Cocoa flour and original flour are made into dough in the same way

5. 

   Step5:Cocoa dough. Take two 8g, two 6G and one 3G respectively. Rub them into thin strips of 20cm

6. 

   Step6:Take 25g of original flour, knead it into 20cm long strips and press it fla

7. 

   Step7:Three grams of cocoa strips in the middle of the flou

8. 

   Step8:Take 10 grams of original flour, rub the strips and press flat. Wrap 3 grams of cocoa flour strips. Put two 6 grams of cocoa flour strips on both sides and press flat. Make panda's eyes. Wrap with the remaining original flour

9. 

   Step9:Put two 8g cocoa strips on both sides above the wrapped flour. Make panda's ear

10. 

    Step10:Take 13g of Matcha dough. Fill it between the ear

11. 

    Step11:Roll the remaining Matcha dough into thin slices and wrap them in the dough made before. Wrap with plastic wrap. Refrigerate for half an hour

12. 

    Step12:Take out the slices. Preheat for 5 minutes at 160 degrees in the oven. Bake for 15 to 20 minutes at 160 degrees in the oven. The time is determined by the oven at home

13. 

    Step13:Take it out. Let it coo