main material

low-gluten flour 35g

auxiliary material

egg white

4

milk powder

15g

whipped cream

2g

seasoning

white sugar

7g

. Add flour if it's thin)

3. Add cream (it's best to put it in after it's melted, I put it in the whole block and knead it repeatedly by hand) and stir it evenly

4. Make dough that doesn't stick to your hands, put it in a fresh-keeping bag and freeze it in the freezer for 5 minutes for shaping (this step is unnecessary)

5. Take out the dough, put it flat in black sesame seeds and fold it repeatedly. Then cut into strips (you can twist them into a twist)

7. Spread them evenly in a baking tray lined with tin foil

8. Bake the computer version in the oven at 145 degrees for 25 minutes at low temperature, and turn them over once in the middle until both sides turn yellow. 9. Cool thoroughly and put them in a sealed box.