1. Ready to weigh the brown rice tea
2. After the butter is softened, cut into small cubes, pour it into a cooking pot and add powdered sugar
3. Use a whisk until the butter is fluffy and white
4. Join Genmaicha
5. Add sifted low-gluten flour
6. Add sifted almond flour
7. Use a spatula to cut and mix until there is no dry powder, and then press into a dough with your hands. After the dough is smooth, put it in a fresh-keeping bag, pat the dough, and place it in the refrigerator for about 30 minutes.
8. When the time comes, take it out and shape it into a long columnar dough by hand
9. Divide and cut into equal small doughs
10. First roll into a ball shape, then roll both ends into a slender olive shape, and then bend inward into a crescent shape
11. Arrange into the baking tray at intervals
12. Put it in a preheated oven, and heat the middle layer up and down at 180 degrees, and take it out after 15 minutes of cooking.
13. You can enjoy it after letting cool
14. Served with tea, Meimeidi
Tips:You can add or subtract the baking time according to your own oven~
