Basil tea is a Japanese-Korean-flavored green tea beverage made from brown rice, which is mixed with Japanese fried tea made by soaking, cooking, distilling, rolling, and other processes.It has both the mild scent of traditional Japanese green tea and the special baked rice scent.Quiet and gentle, warm and soft.The idea of combining it with biscuits is surprising.The characteristic smell of basil gives this biscuit a different flavor.

WHAT YOU NEED

Ingredients

Two packs of rice tea
65 grams of butter
100 grams of low-fat flour
40 grams of flour
15 grams of egg juice
10 grams of milk powder

How TO MADE Rice and tea biscuits

Steps 1 to 4

1. The tea bag is opened, the tea leaves are separated from the rice with a flour sieve, the rice is left to be sprinkled on the surface of the biscuit, and the tea is added to the dough;

2. Prepare other necessary ingredients;

3. Butter and sugar powder are mixed and stirred evenly with a manual egg batter;

4. Add the egg juice and continue stirring until it is completely mixed and the color is pale.

Steps 5 to 8

5. Add milk powder and sifted tea powder, then sift into low-fat flour and mix with a scraper to make a synthetic dough;

6. Cover the dough with a preservative film and put it in the refrigerator for 15 minutes to 20 minutes;

7. After removing it, press it into shape with a mold, place it evenly on the grill, and sprinkle the rice grains on the surface.

8. The oven is heated to 175 degrees for 10 minutes, then preheated and placed in the oven.

9.

Handy cooking tips

　　1 teaspoon of rice tea divided into granulated rice tea and crushed rice tea.Granulated peanut tea is a combination of whole granulated peanut rice and Japanese fried tea that can be boiled and drunk directly.Crushed rice tea is a tea made from a combination of crushed rice and Japanese green tea. It is not suitable for direct brewing, and can be drunk after making a bag of tea.If the eggs have just been removed from the refrigerator, they need to be restored to normal temperature for reuse, and if the butter and egg liquid are too hot, it is easy to separate the oil during the stirring process.