1. Ingredients: 2g of low-gluten flour, 5g of soft sugar, 4g of eggs, 8g of salad oil, 2g of baking powder, 1g of baking soda, a little whole egg liquid, a little white sesame seeds and 5g of hawthorn sauce.

2. Pour salad oil, eggs and sugar into a large bowl, stir with an egg beater until thick, sift in low flour, baking powder and baking soda, mix well with a spatula, pat into a ball, do not knead by hand, and wake up for 1 minutes.

3. Put the awakened dough in the middle of plastic wrap, roll it into .5 cm pieces, cut the pieces in half from the middle with a scraper, evenly spread hawthorn sauce on half of the pieces, cover the other half on the pieces covered with hawthorn sauce, spread egg liquid and sprinkle sesame seeds.

4. Cut it into small pieces with a scraper, put it into a baking tray and put it in the oven. Bake it in the middle layer at 17 degrees for 15 minutes.