1. yogurt: 2g

2. milk: 3g

3. blueberry jam: 1g

4. digestive biscuits: 7g

5. mild butter: 3g

6. refined sugar: 2g

. Force: 15g

12. Water: 8ml

13. Fine sugar: 4g

14. Eggs: 4

15. Softened butter: 8g

16. Fine sugar: 7g

17. Vanilla essence: 1 teaspoon < 22. Chocolate crumbs: 8g

23. Oreo biscuits crumbs: 8g

24. Butter: 3g

25. Cream cheese: 2g

26. Fine sugar: 4g

27. Yogurt: 1g

28. Gelatin tablets. Oreo biscuits: 3 pieces

33. Cocoa powder: moderate amount

34. Toast: 2 pieces

35. Matcha powder: moderate amount

36. Sugar-free yogurt: moderate amount

37. Sugar-free bean powder: moderate amount

38. Banana: moderate amount

38. . Yogurt: 2g

44. Cream: 25ml

45. Sugar: 2g

46. Heiqiao: 45g

47. Cocoa powder: moderate amount

Production steps:

1. Crush the fresh-keeping bag packed in digestive biscuits with a rolling pin, and the butter will melt.

2. Spread digestive biscuits pieces in a six-inch mold, press them tightly and flatten them, and put them in the refrigerator for 2 minutes;

3. Stir blueberry jam and yogurt evenly for later use;

4. Add milk and sugar into the soft gelatin tablets, heat them with low fire until they melt and let them cool;

5. Pour blueberry yogurt into the milk and stir well;

6. Beat the whipped cream until it is thick, add it into the blueberry yogurt paste three times, and stir well;

7. Pour the mixed Mu Si liquid into the mold with biscuit bottom, and put it in the refrigerator for more than four hours to set;

8. Decorate the surface of the finalized Mu Si cake with blueberries and mint leaves.