『食材』
420 克 低筋面粉
185 克 黄油, 冷冻切丁
120 克 细砂糖
1/4茶匙 海盐
1 颗 蛋黄, 中等大小
1/2 茶匙 天然香草精
2 - 3 汤匙 牛奶
60 克 芝麻
『做法』
1.将低筋面粉、自发面粉、黄油、细砂糖和海盐放入主锅，以10 秒/速度 6混合。
2.加入蛋黄、香草精和牛奶，以25-30 秒/速度 5混合，将面团取出揉成圆棍形，将保鲜膜包裹面团并放入冰箱静置冷藏30分钟，同时清洁主锅。
3.将芝麻放入主锅，以8 分/120度/速度 2烘烤，放入碗内备用。
4.预热烤箱至180°C，在2个烤盘上铺上烘焙用纸。从冰箱取出醒好的面团，用手揉至圆形面棍 (7x2.5厘米)，表面粘黏上烘烤过的芝麻粒，放入准备好的烤盘内，彼此间距至少3厘米。
5.放入烤箱以180°C烤12-15分钟或直至表面颜色变金黄色，留着烤盘上静置5分钟后移至冷却架上使其完全冷却，即可享用或保存在密封容器中（最多可存放5天）。
Ingredients
420 g low-gluten flour
185 g butter, frozen and diced
120 g caster sugar
1/4 teaspoon sea salt
1 egg yolk, medium size
1/2 teaspoon natural vanilla extract
2-3 tablespoons milk
60 g sesame seeds
Direction
1. Put low-gluten flour, self-rising flour, butter, caster sugar and sea salt in mixing bowl, mix at 10 sec/speed 6.
2. Add egg yolk, vanilla extract and milk, mix at 25-30 seconds/speed 5, take out the dough and knead it into a round stick shape, wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes while cleaning the mixing bowl.
3. Put the sesame seeds in the mixing bowl, bake at 8 min/120 degrees/speed 2, put in a bowl and set aside.
4. Preheat the oven to 180°C, and line 2 baking pans with baking paper. Take out the awake dough from the refrigerator, knead it with your hands to a round dough stick (7x2.5 cm), stick the toasted sesame seeds on the surface, put it in the prepared baking tray, at least 3 cm apart from each other.
5. Put it in the oven and bake at 180°C for 12-15 minutes or until the surface color turns golden yellow. Leave it on the baking tray for 5 minutes and then move it to the cooling rack to completely cool down. You can enjoy it or store in an airtight container. Medium (can be stored for up to 5 days).