1. Soften the butter, add icing sugar, beat with an electric whisk at low speed until it is smooth, slightly fluffy, and slightly whitish
2. Add the egg liquid and beat at low speed until the egg liquid is completely absorbed and lightly expanded
3. Add white sugar and beat well, sift in low-gluten flour and cornstarch
4. Sprinkle in freshly ground black sesame powder and mix well with a spatula
5. Put the medium and small chrysanthemum-shaped piping nozzles into the piping bag, put the batter, spread the baking paper on the baking tray, and squeeze the cakes, which are not connected to each other.
6. Put it into the preheated oven, put it on the middle layer, bake at 175 degrees for about 12 minutes, and bake on both the upper and lower fires (the temperature of the oven is for reference only, the general household small ovens are generally higher than 20-35 degrees)
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