Place the sifted Korean wheat and baking powder in a large bowl, whisk together the sugar and salt. Add the cold butter into small pieces and mix evenly with the powder, as if cutting with a scraper. When the butter becomes the size of mung bean, mix it with your hands to make the flour moist.

Add the dried figs soaked in rum and mix them. Add the beaten eggs and milk and mix them together like a scraper. When it is somewhat lumpy, quickly form a lump with your hands.

Put the dough in a plastic bag and let it rest in the refrigerator for about 30 minutes. Remove the dough from the tissue and fold it in half, then fold it in half again.

Use a rolling pin to push it to a thickness of about 2cm, then cut it with a cutter or cut it into the desired shape with a knife. Place in pan spaced apart, then evenly coat with egg wash a couple of times. Place it in a preheated oven at 180 and bake it until golden for 14 to 16 minutes.

It's fascinating to see the flat dough swelling up and down Cute guys~ It looks more delicious because it has figs.