Beat the eggs into the pot, stir well, then pour in the fine sugar and proper amount of salt, stir until all the sugar and salt are dissolved, heat the butter to melt into a liquid state, and pour it into the pot and stir well. Sift the low-gluten flour, add it into the basin and stir well. Sprinkle with sesame seeds and mix well. Scoop a spoonful of batter into the middle of the omelet, put in the batter, immediately turn off the omelet and bake on both sides with low fire until cooked. Roll it up with chopsticks, hold it down with another chopstick, and then pull it out when it is cold. If it is not round, you can also hold it with chopsticks. The last step is to set the table and enjoy it.