Measure the ingredients in advance, mix the tapioca starch and cornstarch together. Put the milk, sugar, salt, and butter in a pot and heat until everything is melted, then sift in the flour and stir until it forms a thick mixture.

Remove from heat and gradually mix in the tapioca starch until it forms a smooth, elastic dough.

Preheat the oven to 350°F (180°C).

Beat the eggs and gradually add them to the dough, mixing well. The dough should become smooth and elastic, not too runny or too thick. Mix in the sesame seeds.

👉🏻 Place the dough in a piping bag and form small balls with a diameter of 1.2 - 1.6 inches (3 - 4 cm) on a baking sheet lined with parchment paper. 👉🏻 Bake in the oven for 25 minutes. 👉🏻 During baking, spray water a few times every 5 - 7 minutes to make the crust crispy.

Yummy, these are amazing when eaten hot, with a crispy crust and a soft, chewy, buttery inside. They lose some crispiness when cooled but remain soft and chewy inside. For breakfast, just pop them back in the oven for a few minutes to enjoy them hot and crispy like freshly made 👍🏻