1, materials: pastry part 10g (personal taste discretionary increase or decrease), chilled state of the butter 40g, 40g of granulated sugar, 50g of gluten flour, puff body part 10g (personal taste discretionary increase or decrease), 100g of milk, 45g of butter, 2g of granulated sugar, 1g of salt, 60g of low gluten flour, 95 ~ 120g of whole egg, 10g of chocolate decoration (personal taste discretionary increase or decrease), melted dark chocolate 20g, moisture-proof powdered sugar 10g, cream filling 1 spoon, 200g of light cream, fine sugar 18g.

2, the first part of the chocolate decoration: melt the chocolate sitting in hot water, melted into a piping bag, painted on the greaseproof paper panda nose, eyes, mouth, and then put in the refrigerator to set the shape of the cooler, very easy to get out of the greaseproof paper.

3, the production of shortcrust part: the refrigerated butter cut into small cubes, and flour, sugar, together in a bowl, with a hand kneaded and mixed evenly (the temperature of the palm of the hand can let the butter slowly soften), do not knead the dough. After mixing well, press firmly, finishing into a diameter of about 5CM cylindrical, wrapped in plastic wrap refrigerator to set the shape of the standby.

4, the production of puff body part: here there is a scalding and flour paste process, the first milk with butter, salt, sugar into the milk pot, induction cooker on medium heat until the butter is melted, the milk bubbles in the case, pour the flour. Turn off the induction cooker to prevent the flour paste bottom, the residual temperature can make the flour very good paste.

5, mix the batter cooled to 60 ~ 70 ° Celsius, in 3 times to add the beaten egg, each time to add the mix before adding the next, you can use four chopsticks clockwise rapid stirring of the dough, so that the egg mixture and dough thoroughly mixed and absorbed.

6. The final state of the batter is a thick, semi-solid batter that can be pulled up into an inverted triangle with a spatula.

7. Pour the batter into a piping bag, cut a small opening, and then squeeze out a ball of batter onto a greased baking sheet, about 17 pieces.

8: Take the puff pastry out of the refrigerator and cut it into thin slices to cover the batter. If the pastry is loose, you can use a knife to straighten it out a little.

9, baking, in advance of the upper and lower heat 160 ° preheated, baking pan into the penultimate layer, baking about 28 minutes, be sure not to open the door, bake until the color is beautiful out of the cooling.

10, puff decoration: light cream with fine sugar whipped to a clear pattern, into the laminating bag; puff from the center of the cut, squeezed cream frosting decorated with panda chocolate decorations, the top sprinkled with moisture-proof powdered sugar, and fragrant and sweet and lovely panda puffs on the ready.