STEP 1/9
First, make cream cheese dough. Gently dissolve the softened cream cheese at room temperature, add the sugar powder and mix well.
STEP 2/9
Scoop and divide into 7 pieces, place on paper foil, and freeze in freezer for about an hour. About 25g per is enough
STEP 3/9
Let's make cookie dough. Gently beat the soft butter at room temperature, add the sifted muscovado and white sugar and mix well.
STEP 4/9
Add eggs that have been left at room temperature and mix well.
STEP 5/9
Add the checkered flour, soft flour, black sesame powder, and baking soda..
STEP 6/9
After making it into a lump, rest in the refrigerator for about an hour. Instead of mixing strong flour and soft flour, you can use gravity flour. I don't have gravity powder, so I mixed it and used it.
STEP 7/9
Cut the dough into 7 pieces, and put the frozen cream cheese dough in the black sesame cookie dough to make it round..
STEP 9/9
Bake in a preheated oven at 170 degrees for about 10 minutes. Leave the baked cookies in a pan and transfer them to a cooling net when they cool down. When it cools completely, refrigerate it in an airtight container or leave it in the freezer, melt it slightly, and taste it.