2. Beat one egg and pour it into the mixture of the previous step in small portions, stirring well.
3. Pour 60g of milk into the mixture of the previous step and keep stirring.
4. Then pour 220g of low gluten flour into the egg and milk mixture in the previous step, and form a dough.
5: Form the dough into a long strip, then cut it into equal portions with a knife.
6: Knead the dough into rounds with your hands, place the dough on a baking sheet, and press the dough twice with a fork to create vertical and horizontal lines. (While pressing the lines, the dough was flattened into a cookie shape).
7. Sprinkle the appropriate amount of black sesame seeds on the cookies, preheat the oven to 180 degrees Celsius, and bake the baking sheet in the oven for about 25 minutes.