Steps

1. Crack 1 egg into a bowl, add 30g sugar, and mix well.
   🕒 00:51
2. Sift in 10g all-purpose flour and mix well. Add 100ml milk and mix further.
   🕒 00:59
3. Heat the mixture in the microwave at 600W for 1 minute 40 seconds.
   🕒 01:08
4. Remove from microwave, mix well, and heat for another 50 seconds.
   🕒 01:15
5. After heating, mix well, and strain through a sieve or colander.
   🕒 01:21
6. Once smooth after straining, add 2-3 drops of vanilla extract and mix well.
   🕒 01:30
7. Transfer the custard to a tray, cover with plastic wrap directly on the surface, and let it cool to room temperature. Once cooled, refrigerate.
   🕒 01:38
8. Mix 30g all-purpose flour and 20g tapioca starch, and sift them.
   🕒 02:23
9. In a small pot, combine 100ml water and 10g sugar, then add 15g white sesame oil.
   🕒 02:32
10. Heat while stirring until just before boiling.
    🕒 02:47
11. Once it starts boiling, remove from heat and quickly add the sifted dry ingredients, mixing well. (Key Tip!) If there are white lumps remaining, rub them firmly until no lumps are left.
    🕒 02:57
12. Once lumps are gone and well mixed, gradually add 1 beaten egg while kneading the mixture. (Key Tip!) Tapioca starch can separate easily, so add the beaten egg little by little and mix by rubbing.
    🕒 03:16
13. Knead the dough until elastic. If it feels too stiff to pipe, gradually add a little water to adjust. (Key Tip!) If the dough gets too warm while kneading, it can become stiff, so adjust with water.
    🕒 03:39
14. Once the mixture is smooth, preheat your oven to 180°C (350°F).
    🕒 03:53
15. Transfer the dough to a piping bag. Cut the tip to about 1cm wide or use a piping tip.
    🕒 04:00
16. Line a baking sheet with parchment paper and pipe the dough from about 1cm height.
    🕒 04:04
17. If the tips are sharp, lightly wet your fingertips with water and flatten them. (Key Tip!) This elastic dough is easier to handle by wetting kitchen shears to cut it and lightly patting with water to shape.
    🕒 04:23
18. After piping the dough, spray water over the entire surface once the oven is preheated.
    🕒 04:46
19. Bake in the preheated 180°C (350°F) oven for 13 minutes.
    🕒 04:50
20. After baking, reduce the oven temperature to 140°C (285°F) and continue baking for another 10 minutes. (Key Tip!) Baking thoroughly at a lower temperature prevents the dough from collapsing and results in a beautiful, light color.
    🕒 05:05
21. After baking, leave the dough inside the oven for 5 minutes before removing.
    🕒 05:14
22. Transfer the baked dough to a wire rack and let it cool completely.
    🕒 05:24
23. Once the dough has cooled, add 80g heavy cream and 8g sugar to a bowl, and whip with a hand mixer until stiff peaks form.
    🕒 05:39
24. Add the chilled custard cream to the whipped cream and mix until smooth.
    🕒 05:56
25. Transfer the cream to a piping bag with a narrow tip.
    🕒 06:06
26. Make a small hole in the top of each cooled dough piece with a pointed object and insert the tip of the piping bag to fill with cream. (Key Tip!) Even if the dough deflates slightly, filling generously with cream will make it puff up nicely.
    🕒 06:16
27. Once filled with cream, wrap each piece with plastic wrap. (Key Tip!) If eaten immediately, the texture might not be moist enough. Wrapping and refrigerating before eating will make it even more delicious.
    🕒 06:39
28. After wrapping, let it rest in the refrigerator for 1 to 2 hours. (Key Tip!) Resting the pastries will result in a chewy and moist dough. The dough can become sticky over time, so it's best to eat them on the day of preparation or the next day.
    🕒 07:06
29. Once the dough is firm, remove the plastic wrap. It's complete!
    🕒 07:21