Black sesame paste mille-feuille scone, golden and crispy, layer upon layer, moderately sweet, just right.

First make the filling: mix 30 grams of black sesame paste powder, 70 grams of milk, 10 grams of honey, and 10 grams of roasted black sesame seeds together and set aside.

185 grams of low-gluten flour, 15 grams of milk powder, 4 grams of baking powder, and 20 grams of white sugar, sift and mix together.

50 grams of unsalted butter, chilled, cut into small pieces and added in.

Rub by hand into small, uniform granules.

25 grams of beaten eggs, 30 grams of light cream, and 60 grams of milk, mixed together.

Pour the whole egg milk mixture into the flour.

Mix with a spatula until there is no dry powder at the bottom.

Mix with a spatula until there is no dry powder at the bottom.

Shape into a square, place 2 sheets of parchment paper underneath, and roll into thin sheets.

Spread half of the black sesame paste and spread it evenly.

Fold the dough pieces.

After rolling it thin, repeat this process 3-4 more times.

Freeze in the refrigerator for 30 minutes to set.

Take out and cut into equal-sized small pieces.

Brush a layer of beaten egg on the surface and sprinkle a little black sesame for garnish.

Preheat the oven to 180℃ in advance, and bake for 20 minutes.

Take out after baking, let cool, and store in a sealed container.

Black sesame paste thousand-layer scone, done O(∩_∩)O

The aroma is enticing, the exterior is golden and crispy, and the interior is layered.

With a bite, the crispy layers quickly spread.