1. Mix flour, sugar, and baking soda in a bowl. 2. Cut the butter into the flour mixture until it resembles sand. 3. Whisk together the milk and egg. 4. Add to flour mixture and mix until a dough forms, being careful not to overmix. 5. Refrigerate this dough for at least 2 hours, freezing also makes the dough easier to handle. 6. Taking walnut sized balls of dough, roll to 1/4 inch thick rounds and fill with shiro koshian or koshian, making sure to seal the dough well. 7. If desired, brush the tops with an egg wash and sprinkle on sesame seeds (untoasted). 8. Bake at 400 degrees for 10 minutes, increase temperature to 425 degrees and bake for an additional 5 to 6 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
