First, we're going to make the kishu dough. Add cold butter slices to sift flour and mix well with flour, crushing butter. When butter and flour are mixed to form a small bowl, add the beaten eggs little by little and mix.

Add salt water to this and mix to make lumps so that no raw powder is visible. When the dough is complete, cover it with plastic and store it in the refrigerator and rest it for about 30 minutes. (When lumping the dough together, if you squeeze the dough too much, it will form gluten, so that you can't see the raw powder.)

I'm going to make a Kishublang. Mix egg and yolk in a bowl and mix well with sour cream. If sour cream mixes well without lumps, add whipped cream. Add salt, nutmeg, and pepper powder to Kishublang, mix well, and rest in the refrigerator for about an hour.

When the dough is finished, push it with a rolling pin and pan it to fit the mold, and then poke holes in the bottom with a fork. Sprinkle Colby Jack cheese (also mozzarella cheese) on the bottom.

Prepare mushrooms, onions, and spam by cutting them into appropriate sizes. Place the cut ingredients in a pan of pies and sprinkle with oregano and basil.

When the toppings are all filled, pour the kishublang evenly and sprinkle mozzarella cheese and parsley powder on top. Bake in a preheated oven at 170 degrees for 25 to 30 minutes. (Adjust the baking time depending on the size of the kishu and the temperature of the oven.)

Mushroom-scented mushrooms & ham kishu are complete. Maybe it's because the heat on the top is a bit strong, but it's a bit over-baked. But I think it's cooked delicious.

Cut side. It looks more delicious when it's full. It's grilled in a small mold, so it's cute in shape, but it's deep, so it's quite reliable to eat just one piece. a nutritious mushroom kishu. Try it.