Main Ingredients:
Whole Egg Liquid: 120g; Low Gluten Flour: 120g.
Auxiliary Ingredients:
Fine Granulated Sugar: 50g; Salt: 1g; Vanilla Powder: 1/4 tsp; Matcha Powder: 2 tsp.
Taste: Sweet; Technique: Baking; Time: Half an hour; Difficulty: God-level.
Steps for Making Matcha Finger Biscuits
Whisk together whole egg liquid, fine granulated sugar, and salt until the mixture forms a 2cm non-dripping triangle with the egg whisk head.
Mix low gluten flour, vanilla powder, and matcha powder together.
Sift the mixture into the egg mixture.
Fold the mixture until well combined.
Transfer the mixture to a piping bag and cut off the tip of the bag.
Pipe the mixture onto a baking tray lined with parchment paper.
Matcha finger biscuits.
