Ingredients for Panda Cookies: Light-colored cookies – Low-gluten flour 90g, Powdered sugar 35g, Butter 45g, Whole egg liquid 15g. Chocolate-colored cookies – Low-gluten flour 140g, Cocoa powder 20g, Powdered sugar 60g, Butter 75g, Whole egg liquid 25g.
Method for making Panda Cookies: Step 1: Cut butter into small pieces and soften. Step 2: Add powdered sugar and beat until the butter is light and fluffy. Step 3: Add egg liquid in 3 portions, beating well after each addition until light and fluffy. Step 4: Sift in low-gluten flour and mix manually until just combined (do not overmix). Step 5: Knead into a smooth dough. Step 6: Roll the dough into a 0.
2cm thin sheet and refrigerate for 5 to 10 minutes. Step 7: Similarly, prepare the chocolate dough, refrigerate, and use a panda cookie cutter to cut out shapes from the hardened dough. Step 8: Assemble the pandas. Step 9: Arrange on a baking tray and bake in a preheated oven at 150 degrees for about 15 minutes, middle rack, with both top and bottom heat. Monitor the cookies, and remove once they start to color. Step 10: Final product image. Step 11: Since we’ve made the cookies, let’s add another style – the Panda Head Cookie, which only requires baking at 150 degrees for about 10 minutes. Step 12: Place in the oven. Step 13: Final product image. Step 14: The coloring is very beautiful, hehe. Step 15: Another image… One recipe, two types of cookies.Cooking Tips for Panda Cookies: 1. The dough is very soft, so it must be refrigerated for 5 to 10 minutes before using the cookie cutter, otherwise, the cookies may deform during removal. 2. Every oven has its own temperament, so observe carefully; 150 degrees is for reference only. 3. If the cookies are not coloring evenly or are too dark, cover with aluminum foil, or monitor closely in the last few minutes of baking. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cookies’ to directly view my recipes!
