After cleaning, place it on the cutting board, use a knife to remove the membrane, and chop into small cubes for later use.
Once the temperature of the black sesame on the tray cools down, becoming warm, he takes a plastic bag and pours the black sesame into it.
Spread them on the cutting board and crush them with a rolling pin, but don't turn them into powder, as doing so would lose the unique texture of the black sesame filling.
Just crush them enough to release their aroma.
After crushing, he pours it into a clean bowl, then adds the previously chopped lard cubes and powdered sugar.
The amount of powdered sugar should be roughly equal to the lard cubes.
He started kneading the filling.
With his kneading, combined with the remaining heat from the crushed black sesame, the powdered sugar quickly dissolved into the filling.
It melted.
And became the binder in the filling.
Binding the dry crushed black sesame and distinct lard cubes together.
