1. Pure water + black sesame seeds with a blender and set aside. Stir the egg yolk + caster sugar + corn oil, then add the black sesame puree and stir evenly.
2. Sift the low-gluten flour and mix well, using the "Z" method, don't make a circle, to avoid the flour becoming gluten. Add a small pinch of salt (1g) and mix well. The egg yolk paste part is ready, mix well and set aside for later use.
3. When making the egg yolk batter, I will put the divided egg whites in the freezer layer of the refrigerator. After making the egg yolk paste, take out the egg whites. There should be some ice balls on the edges. The egg whites in this state are more stable after being beaten, and they are not easy to defoam when they are mixed. Friends can try. Pour the powdered sugar into the egg whites three times and stir until you lift the egg beater and there is a small pointy hook on it.
4. Take one-third of the beaten meringue and pour it into the egg yolk paste, stir evenly
5. Pour the batter back into the meringue and continue to mix evenly
6. Pour it into the mold and shake it a few times to remove large bubbles.
7. Put it in the preheated oven and bake at 150 degrees for 60 minutes.
8. After being out of the oven, it will be reversed and demoulded after cooling.
9. Melt the black and white chocolate in 40 degrees of warm water and put them in a piping bag to squeeze out the beard, eyes, and face of Totoro.
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