1. Separate the egg white and egg yolk into oil- and water-free basins;
2. Add white sugar, corn oil, and milk to the egg yolk in turn, mix well each time, and then add the same;
3. Add the sieved low powder, mix until there are no obvious particles, without excessive stirring, to avoid low powder gluten, set aside for later use;
4. When the egg white is beaten until it is hard, that is, when the whisk is lifted, there will be a small vertical hook. In the process, add sugar in three times. Add a few drops of lemon juice to lemon juice to make the beaten egg white more stable;
5. Take part of the egg yolk paste and save it for use;
6. Add black pigment to the remaining egg yolk paste and mix it into a dark gray (because the egg white will be mixed later, the color will become lighter, so it should be slightly darker at this time);
7. Mix the original color egg yolk paste with 2 times the volume of egg white, and pour it into a small piping bag;
8. Spread greased paper on the baking tray, draw the pattern as shown between 1/4 and 2/4, put it in a preheated oven at 180 degrees, bake for 2 minutes and take it out;
9. Mix the dark gray egg yolk paste with the egg whites. First take one-third of the egg whites and add them to the egg yolk paste. Mix quickly, then pour in all the remaining egg whites and quickly mix evenly. The mixing is done by crisscrossing or turning up from the bottom. Do not draw circles. Stir to avoid excessive defoaming of protein;
10. Pour a part into a large piping bag, cut a big mouth, and quickly stroke along the pattern (to avoid the pattern being deformed when the batter is poured directly in a large amount);
11. Pour in all the batter, smooth out quickly and carefully, pat the bottom of the baking pan to shake out large bubbles;
12. Put it in the preheated oven, 180 degrees, 13 minutes, take it out from the baking tray after baking, let it stand to cool (the oil paper does not need to be removed, the non-patterned side faces up);
13. Whip the whipped cream with sugar until clear lines appear. Add a little rum to make the cream more refreshing and sweet;
14. Spread whipped cream on the unpictured side of the cake, with thin ends, and leave the last 3cm unpainted;
15. Roll up from the far end of the bottom pattern, roll up the cake with the help of a rolling pin, put it in the refrigerator for more than half an hour to shape it, it will be easier to cut and beautiful;
16. Cut the cake roll along the yellow edge;
17. After a small piece of white chocolate is melted in water, add a little black pigment to mix it into gray, and put it into a piping bag;
18. Draw the small ears on the top of Totoro's head on the oil paper, and dry them for later use;
19. Use black chocolate to draw the eyes, nose, and beard, and gray chocolate to draw the lines on the body;
20. The small dried ears are stuck on the top of the head;
21. Finished~ Have a look and good ci! ! ! Don't say anything, I'll go eat another piece! 😆
Tips:Chocolate actually needs to use special coloring, but gray chocolate is rare. When the amount is small, you can use ordinary coloring.
