1. Ingredients: 45 grams of low powder, 35 grams of butter, 60 grams of white sugar, 2 eggs, sesame seeds
2. Add the softened butter to the caster sugar.
3. Stir the two thoroughly.
4. Sift the low powder and add it to the basin.
5. Stir evenly, do not stir excessively to avoid tendons.
6. Beat the eggs into the batter in portions.
7. Stir until the batter becomes ribbon-shaped.
8. Add the black sesame seeds and continue to mix well.
9. Put a spoonful of batter into the pot and spread it out quickly.
10. The batter is flattened into a round shape, the thinner the better.
11. Slowly roast on a low fire, wait for it to dry, turn it over and continue roasting until it turns yellow.
12. Take it out and roll up the egg roll from one end with a noodle stick, press for a while to set the shape, and then pull off the noodle stick.
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