1. Preparation materials: low-gluten flour 180g, butter 80g, sugar powder 70g, eggs 30g, milk powder 20g, baking powder 1g, and black and white sesame seeds.

2. Stir the softened butter and powdered sugar evenly, beat with an egg beater for one minute, add the egg liquid three times and stir evenly, and continue to beat with an egg beater until fluffy;

3. Pour in milk powder and mix well. Pour in low-gluten flour and baking powder and mix well. Place the material on a silica gel mat, sprinkle with black and white sesame seeds and knead well.

4. Roll the dough into a tube, wrap it with plastic wrap, put it in the refrigerator for 30 minutes, cut it into small discs with similar thickness, and put it on a baking tray covered with tin foil;

5. Put it in the middle layer of the oven, preheat the oven at 170℃15min, put the tube up and down at 170℃15min, and take it out and let it cool.