Brown Rice Tea Crisp Biscuits

Brown Rice Tea Crisp Biscuits

by Sang Dolma

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

I was really surprised when I received Xiangxue's flour. There are so many different kinds of flour and noodles. I can’t wait to open everything, there are fried dough flour, fried flour, snow flour, cake flour, bread flour, etc., each has its own purpose. The flour packaging has a pull-out design, which is very intimate. There are very few used flours with such a design. And the bag of cake flour also contains a small spoon and a paper cup for making cakes, which is too warm. The cake flour was used to make brown rice tea crisp biscuits.
Genmaicha is a Japanese-Korean flavored green tea drink. It uses brown rice as raw material and is made by mixing brown rice and Japanese-style sencha through soaking, steaming, and stir-frying. It not only has the faint fragrance of traditional Japanese green tea, but also contains the fragrance of special roasted rice. Quiet and elegant, warm and mellow. The whimsical fusion of it with biscuits, the taste is also quite surprising. The unique aroma of brown rice gives this biscuit a different flavor.

Ingredients

Brown Rice Tea Crisp Biscuits

1. Open the brown rice tea bag, use a flour sieve to separate the tea leaves and brown rice, leave the brown rice to be sprinkled on the surface of the biscuit, and add the tea leaves to the dough;

Brown Rice Tea Crisp Biscuits recipe

2. Prepare other required ingredients;

Brown Rice Tea Crisp Biscuits recipe

3. Mix butter and powdered sugar, and beat evenly with a manual whisk;

Brown Rice Tea Crisp Biscuits recipe

4. Then add egg liquid, continue to beat until everything is mixed and the color becomes lighter;

Brown Rice Tea Crisp Biscuits recipe

5. Add milk powder and sifted tea powder, then sieve low-gluten flour, and mix the dough with a spatula;

Brown Rice Tea Crisp Biscuits recipe

6. After taking it out, press out the shape with a mold, neatly place it on the baking tray, and sprinkle brown rice particles on the surface;

Brown Rice Tea Crisp Biscuits recipe

7. The temperature of the oven is 175 degrees, the time is 10 minutes, and it is ready to be placed in the baking tray after preheating.

Brown Rice Tea Crisp Biscuits recipe

Tips:

1. Genmi tea is divided into granular brown rice tea and broken brown rice tea. Granular brown rice tea is a blend of whole granular brown rice and Japanese sencha tea, which can be brewed and consumed directly. Broken Genmaicha is a blend of broken Genmai and Japanese green tea. It is not suitable for direct brewing. It needs to be made into tea bags before drinking. Here is a bag of broken brown rice tea;
2. If the egg is just taken out of the refrigerator, it needs to be restored to normal temperature before use. If the temperature difference between the butter and the egg liquid is too large, it is easy to separate water and oil during the whipping process.

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