Ingredients: low-gluten flour150g, Anjia butter 5 1 g, powdered sugar 60g, cocoa powder10g, vanilla extract 2 drops, and egg liquid 25g.

Steps:

1, prepare the ingredients.

2. Dice Anjia butter, soften at room temperature, and add 60g powdered sugar.

3. Stir with electric egg beater until the powdered sugar and butter are mixed, then turn on the whisk and beat until fluffy and white.

4. Add 25g egg liquid in batches.

5, add two drops of vanilla extract, no need to add.

6, butter to smooth expansion.

7. Divide the butter into two parts, about 70g each.

8. Low-gluten flour is divided into two parts, 70g+80g.

9. Put two portions of dough into a fresh-keeping bag and refrigerate for 60 minutes.

10, take out the frozen dough and roll it into dough with a thickness of about 0.2cm in a fresh-keeping bag.

1 1. Press out the panda's body with a biscuit mold and put it in a baking tray with oil paper.

12. Press out the panda's facial features with a biscuit mold, and then press out the facial outline, Chinese bra, shorts and scarf.

13, gently pick up the pressed panda face, remove the eye face with a toothpick, and code it into the cocoa-colored panda biscuit embryo head.

14, the molded biscuit embryo is baked in a preheated oven, and the middle layer is baked at 150 degrees for about 28 minutes.

15. Move the biscuits to the cooling rack. After cooling, they can be stored in sealed bags.