Freshly and Lovingly baked on : 1st June 2013
This is a bake that I will never know how it will ever turned out until I cut it open. It tested all imagination because no weight of the dough for each portion is ever given. I attempted this last yesr after browsing through the recipe book since I never really like to use molds for cookies. I believe moulding the dough free hand is a test of your ability. I can make the prettier cookies using fix molds but I do no longer feel satisfied anymore. I need more challenges these days to feel happy with a bake.
I have not include the way to wrap the dough today because I am in a hurry to finish this off and fly off! I will draw it up subsequently so stay tuned!
I remember that when I posted these on my facebook last year. The central theme I have for the bake is changing the diet of the pandas from bamboos to local leaves. Okie, it sounded quite lame but I was enjoying the photography angle.
Lets start off with the cookie dough since it required refrigeration.
120g Unsalted Butter
60g Granulated Sugar
1 Tsp Pure vanilla extract
95g Cake Flour
85g Cake Flour and 10g Cocoa Powder
Cream the butter with sugar till pale in colour. Add in the egg and vanilla extract and combined well. Weighed it and divide it into 2 portions. One portion of batter in each bowl. Fold in 95g Cake flour to the batter in one of the bowls and fold in 85g of cake flour and 10g of cocoa powder into the other bowl.
The dough is soft and hence I leave it to rest in the fridge for 30 minutes before assemblying the pandas.
If you can imagine and divide the doughs and wrapped it up, feel free. Once done, set it in the fridge for 1 hr before slicing it 5 mm thick. Bake it for 12 to 14 minutes in a preheated oven of 175 degree. Otherwise, wait for me!
Pandas happily basking in the sun!