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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
sugar	3/4	cup		604.485	151.197	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.