I will visit friends in Milan. This baking serves as a small present aiming to surprise and delight. It is also as a follow up of the not so successful panda cookies with cutter. Result this time: unsymmetrical but cute and sweet panda faces. So, I am happy.
The recipe is from Facebook. Guess that it is from a Hong Kong Chinese, Ally. Her cookies were nice and symmetrical. She detailed the steps with good illustrations, but in Chinese. I added a bit my twist and translated them into English. Hope you will like it.
A note: the chocolate doughs are very light. It was very difficult for me to roll out them equally. So, each panda face is different. At the beginning I mixed up the weight of the butter and chocolate dough and had to make extra butter dough. So, I could make a few chocolate and butter cookies. Very nice as well.
110g cake flour (120g in the original recipe)
11g corn starch (added by me to enhance the crisp texture)
½ tsp baking powder
40g icing sugar
2 tsp green tea powder
2 tsp cacao powder
5g cake flour
Sieve 120g cake flour, corn starch, baking powder and icing sugar.
Cut cold butter into piece and mix with the flour mixture above, like making a sweet pastry dough. The texture is like bread crumb thereafter.
Add the egg and knead to form a dough. Don’t over mix.
Divide the dough into 120g, 80g and 30g.
Add the green tea powder to the 120g dough and mix well.
Add the 5g cake flour to the 80g dough and mix well.
Add the cocoa powder to the 30g dough and mix well.
Divide the green tea dough into 110g and 18g.
Divide the butter dough into 50g, 25g and 10g.
Divide the cocoa dough into 8g x2 (ears), 7g x2 (eyes) and 4g (nose).
Take the 25g butter dough, roll out as a cylinder with length of 18cm. Press it slightly to flatten it
Roll out and flatten the 50g butter dough to cover the dough of the previous step.
Roll out and flatten the 18g green tea dough and place it between the ears
Roll out and flatten the rest of the green tea dough. Then wrap the butter and cacao dough by the green tea sheet. Roll it to round shape or rectangle.
Wrap the dough with plastic film and put it in the freezer for 20-30 minutes.
Slice the firm dough by 0.5cm. Mine are varied.
Lay the out onto a baking tray in a preheated oven at 170C.
Lower the temperature to 160C after you have put the tray into the oven. Bake at 160C for 16 minutes.
I left the cookies in the oven for another 15 minutes with the remaining heat. It enhances the crisp texture.
Let cool the cookies and put them in a box.
My ‘not so successful panda cookies’ were so called as the faces were a bit distorted but liked very much by friends. I kept the best shaped two. Before they are gone, let’s take a photo together with the new batch. Ha ha!