200 grams of black sesame seeds

Low powder 200 grams

Oil 25 grams

30 grams of butter

60 grams of sugar

2 grams of water

Syrup140g

Recipe practice:

1.160g cooked black sesame seeds are crushed in a blender and then put together with undisturbed sesame seeds (so that you can eat sesame seeds, which I personally prefer).

2. Pour butter and sugar into black sesame seeds and stir well.

3. Add the sieved powder and stir evenly; (Mixed soybean flour without sieve)

4. Wrap the mixed stuffing with plastic wrap for a while.

5. Mix the converted syrup, water and oil (let stand for a while).

6. Sift in a small amount of powder and mix.

7. Cover with plastic wrap and wake up for an hour.

8. Divide the dough according to the size of the mold (mine is 50g) and divide the stuffing. The ratio of stuffing to skin is usually 3: 7 or 4: 6.

9. Take a piece of dough and wrap it with black sesame stuffing. Wrap it all in turn and press it with a mold.

10. Preheat the oven. Bake in the middle layer 10 minute. Take it out and brush it with egg liquid. Bake for another 25 minutes (take it out in the middle and change direction)