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原料
黃油: 60克, 低筋麵粉: 150克, 糖粉: 50克, 雞蛋: 1個, 抹茶粉(日本宇治): 2克, 可可粉: 2克
步驟
160克的黃油小塊室溫放置軟化,不用打發,直接篩入150克低筋麵粉和50克糖粉,用手抓抖散至粗玉米粒狀;
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21個雞蛋液攪打均勻後,逐量加入步驟1中,用手揉成光滑的麵糰; *雞蛋液不!要!一!次!性!加入,好調整麵糰的乾濕程度。
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3將麵糰分成三個: 140g加2克抹茶粉揉勻、70g原味麵糰 40g加2克可可粉揉勻,再分出5小團(1個4g、2個7g,兩個12g)
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4取25克原味麵糰壓平擀成面片,將4g可可麵糰搓細長條放中間做鼻子;
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5取13克原味麵糰包裹住鼻子部份;
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6兩個7g克可可麵糰搓細長條放兩側做眼睛;
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7剩下的原味麵糰全部包裹在外面,兩個12克可可麵糰搓長條做耳朵,取適量抹茶麵團塞在兩耳朵之間,如圖所示;
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8最後將剩下的抹茶麵團全部包裹在外面,放冰箱冰凍半小時;
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9取出切厚片~
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10烤箱預熱175度,中層,上下火,15分鐘,最後5分鐘用錫紙蓋著表面防上色過深。出爐會擺在烤架上晾涼,餅乾會變得酥脆。
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11萌萌噠熊貓餅乾,捨得吃嗎?嘿嘿……
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