How to make bear cookies

1. Soften butter at room temperature, add powdered sugar and beat with a whisk until pale

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  2.Add the beaten egg liquid in 2 to 3 times, mix well after each addition

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  3. Sift in the low-gluten flour and milk powder, mix well with a spatula and knead into a dough.The dough at this time is the original dough.Cover with plastic wrap and refrigerate for about 45 minutes until the texture is firm

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  4.Take 130 grams For the original dough, add cocoa powder and mix well to form a cocoa-flavored dough, then divide it into one piece of 100 grams and two pieces of 15 grams of dough and put them in the refrigerator for later use

• 5. Roll 20 grams of original dough into a length of 15 cm, wrap it in plastic wrap and put it in the refrigerator for 10 minutes to make the dough harder

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  6. Cover 100 grams of cocoa dough with plastic wrap and roll it into a 15 cm × 14 cm dough

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  7. Take out the original long dough from the refrigerator, place it in the center of the cocoa dough, roll it up and set it aside

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  8. Knead two portions of 15g cocoa dough into two long pieces of 15cm each.Then put it on both sides of the rolled dough, wrap it in plastic wrap and put it in the refrigerator for 20 minutes to make the dough harder

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  9. Then roll out the remaining original dough into a 15 cm × 14 cm dough, take out the dough from the refrigerator and place it in the center of the original dough

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  10.Cut off the excess dough on the side or one edge of the dough with a scraper and fill it in the gap in the middle of the cocoa dough p>