Ingredients for Dough:
– Flour: 200g
2. Prepare white sesame seeds, sweet red bean paste, and dissolve yeast in clean water. 3. For the dough: first pour oil into the flour, then gradually add the yeast water while stirring until the mixture becomes flaky. 4. Knead into a smooth dough, cover, and let it ferment until doubled in size. 5. For the oil pastry: mix flour with oil, knead into a ball, cover, and let it rest. 6. After fermentation, punch down the dough, roll it into a round sheet, wrap in the oil pastry, and seal the edges. 7. Roll the dough into a rectangular sheet about 3 mm thick, fold it into thirds from left to right, and roll it out again. 8. Then roll it up and twist into a long strip. 9. Divide into pieces of about 35 grams each, cover with plastic wrap, and let rest for 15 minutes. 10. Divide the red bean paste into portions of about 25 grams each and roll into balls. 11. Roll each dough piece into a round wrapper, wrap in red bean paste, and seal with the tiger-mouth technique.
12. Roll into a cone shape. 13. Brush with egg wash. 14. Dip the side coated with egg wash into white sesame seeds. 15. Place them on a baking tray. 16. Preheat the oven to 190°C and bake for 25 minutes until the surface turns golden brown. 17. Crispy, flaky, and excellent.
