This recipe makes about 35 small pieces of bread. First, combine milk, sugar, salt, and unsalted butter in a small saucepan that can be heated. Measure out the other dry ingredients as well. Heat the milk mixture over low heat until the butter melts and the mixture simmers slightly. Add the bread flour.

Stir quickly until the flour and liquid are combined, then remove from heat. Add the tapioca flour in three batches, mixing well each time until no dry flour remains before adding more.

Beat two eggs and measure out 90g, reserving the rest for other recipes. Add the egg mixture in three batches, mixing well each time until fully absorbed before adding more.

Mix until the batter is smooth and glossy. When you lift the spatula, the batter should fall in an inverted triangle shape. (If mixing becomes too tiring, you can strain it through a sieve.) Add the black sesame seeds and mix well. Transfer the batter to a piping bag and cut a slightly larger opening.

Pipe the batter onto a silicone mat or baking paper in round shapes with some height, like cream puffs. Wet your fingers and gently flatten any peaks. (The left side of the image shows freshly piped batter, and the right side shows it after flattening.) You can also pipe larger bear shapes, remembering to wet your fingers and smooth out the peaks. Preheat the oven to 350°F (180°C) and bake for 20-22 minutes, depending on the color.