1. Pour 70ml of milk, 15g of corn oil, 1g of salt, and 20g of fine sugar into the pot. Turn on a low heat and stir and heat until small bubbles appear.
2. Sift in 20g of high-gluten flour, stir quickly evenly into a paste, turn off the heat
3. Sift in 100g of tapioca flour, mix with a spatula to form a dough, let it cool a little, add an appropriate amount of black sesame and mix well
4. Pour in the egg liquid while stirring again, until the batter can bring up the tail when you lift the spatula
5. Put the batter into a painting bag, spread baking paper on the baking tray, squeeze in the batter and lift up
6. Put it in a preheated oven at 200℃, middle and upper layer, bake for about 15 minutes, then adjust to 180℃ and bake for about 5 minutes, take it out and let cool and enjoy
