How to make egg matcha cookies

Many people find it difficult to make egg matcha cookies, but the finished product will not make people regret it. This dish embodies the word delicious and makes people want to eat it as soon as they see it. Although the process is relatively complicated, you can still make it delicious and tasty if you pay attention to details. You can prepare the ingredients according to your own taste.

1. Put cake flour and matcha powder into a bowl and mix evenly.

2. 20 grams of white sugar. Today I used white granulated sugar because I had no granulated sugar at home.

3. Crack the eggs into a clean bowl without water or oil. A few drops of white vinegar and a pinch of salt between two fingers are enough, (add white sugar in two times) 10 grams of white sugar. Start to send.

4. Beat the egg liquid until it forms small fish-eye bubbles, then add the second serving of white sugar.

5. Beat the egg mixture until it is very fine. When you lift the whisk, some egg mixture will drip and will not disappear immediately. Stop beating.

6. Add the mixed low-gluten flour in two batches. Stir evenly after the first batch and then add the low-gluten flour in the second batch. Be careful when stirring, as it is easiest to defoam.

7. Mix the egg mixture well. Pour into a piping bag, turn the piping bag over and put it on a cup, pour in the egg mixture and twist the bag twice.

8. Prepare a baking tray, cover it with oil-absorbing paper, and evenly squeeze the cake batter into small cookie shapes (you can squeeze long, square, or round ones, it’s up to you)

9. Preheat the oven in advance to 160 degrees for 5 minutes. Put the squeezed biscuits into the oven and bake at 160 degrees for 12 to 15 minutes. After baking, pour it out and let it cool, and the very crispy cookies are ready.

10. Finished product picture.

It is especially important to take your daily diet seriously in life. Although the preparation of egg matcha cookies is simple, its deliciousness is recognized.