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I have yet to find the Korean bread flour.

Ingredients A: (make 17 pieces)
44og. Korean bread flour
60g high protein flour
10g. milk powder
95g butter
40g icing sugar
150g whole eggs (chilled)
10g soy sauce
175g iced water
Ingredient B:
40g. black sesame seeds
Ingredient C:
2 tbsps corn oil
Ingredient d:
I rice bowl of ice cubes-placed into two tart moulds

Method:
1. Combine ingredient (A) in a mixer. Beat on slow speed of one minute. Next, beat on medium speed for one minute till a non-sticky dough is formed. Add in Ingredient (B) and beat on medium speed for another minute till it starts to develop a sticky texture. Remove dough and scale at 60 grams each.
2. Stain your palms with a touch of oil from ingredients (C). Shapeno. (1) into rounds. Arrange them on a greased baking tray. There is no need to proof dough pieces.
3. Bake no.(2) immediately in a preheated oven at 170'C for five minutes. Place in the second portion of ingredient (D). Note: (Ice cubes are used to create steam in the oven and helps the skin to break nicely. This gives the bread a crisp exterior but on eating, the bread has a stringy texture due to the use of glutinous rice flour.) continue to bake for 20 minutes or till the bread has baked through