1. Put the sugar, salt, black sesame seeds, corn flour, milk powder, and low-gluten flour in a bowl and mix well. Sift the egg yolks into the basin and mix well, melt the butter in water, knead the noodles with butter, add the butter slowly, knead it into a smooth dough, put it in the refrigerator for 20 minutes
2. Divide the refrigerated dough into small pieces and knead them into small balls
3. Use your thumb to press out the pattern
4. Put it in the preheated oven, the middle layer is 150 degrees, 20 minutes, observe: the edge is slightly yellow
5. It’s out, put it on the cooling rack
Tips:The dough after refrigeration is easy to form beautiful cracks when pressed by hand.
