1. After the butter has softened at room temperature, add brown sugar and mix well.
2. Add milk in portions.
3. Use a whisk at a slow speed to beat evenly and finely.
4. Sift in low powder.
5. Mix well with a spatula and add the raw oatmeal.
6. Continue to mix well and add black sesame seeds and coconut paste.
7. Stir well again.
8. Take an appropriate amount of batter. The ice cream scoop I use is very convenient and roughly the same size.
9. Arrange in the baking dish.
10. Press it down with your hands. The thickness is about 2--4mm.
11. Preheat the oven and bake at 170°C for about 18 minutes to turn golden brown.
12. Finished picture
13. Finished picture
