1. Preparation materials: 120 grams of low-gluten flour, 10 grams of Parmesan cheese powder, 50 grams of softened unsalted butter, 20 grams of cheddar cheese, 20 grams of cold water, appropriate amount of protein, and 50 grams of white sesame seeds.
2. After sieving low-gluten flour, use Parmesan cheese powder and softened unsalted butter to form uniform and loose granules by hand.
3. Tear the cheese slices into small pieces by hand (the more shred the better).
4. Add 20 grams of cold water with the left hand little by little, and stir with the right hand.
5. Squeeze the dough into a ball.
6. Put it into a fresh-keeping bag and roll it into a rectangular shape with a rolling pin. It is about 30 cm long and 20 cm wide. Put it in the refrigerator to harden, about 1 hour.
7. Take out the dough and evenly brush with egg whites, sprinkle with white sesame seeds, and compact the sesame seeds by hand.
8. Cut into strips about 1.5 cm wide and put directly into the baking tray.
9. After the dough sheet softens slightly, twist the ends gently.
10. Preheat the oven up and down, and bake at 170 degrees for about 20 minutes. After the heat is turned off, simmer for 5-10 minutes at the remaining temperature.
11. Crispy and delicious.
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