1.3 eggs, add 50g sugar to the egg whites three times, and beat until wet and frothy, that is, lift the small curved corners.

2. Add 30 grams of sugar to the egg yolk and beat until the color becomes light and thick. Add corn oil in portions and beat until thick.

3. Take a part of the protein and cut it evenly in the egg yolk basin. Pay attention to cutting and mixing, and don't circle it to avoid defoaming. Then pour it all into the egg white bowl and continue to cut and mix evenly.

4. Mix the three powders, sieve them, pour them in, and continue to cut and mix evenly, as fast as possible. This step is a bit difficult. Step 4 of Tiramisu (chocolate sponge cake version)

5. Pour in an 8-inch round die with a movable bottom and put it into a preheated oven (160 degrees for 25 minutes). The time and temperature here vary from oven to oven.

6. Use two egg yolks in Mu Si until the color becomes lighter and thicker.

7.75 grams of sugar and 75ml of water are boiled into syrup, boiled away from the fire, slowly poured into the egg yolk, and beaten with an eggbeater while pouring, so as not to burn into egg drop soup. Beat until the temperature drops.

8. Cut the gelatin into small pieces with scissors, put it in a small bowl, put it in a pot without adding water, and heat it in water until it melts into liquid.

9. Cut the cream cheese into pieces and pour the gelatin solution into the cooking machine until it is smooth and particle-free, and pour it into the egg yolk syrup.

10. Take another bowl and beat the whipped cream until it can draw patterns. Add it to the solution in the previous step and beat it evenly. At this point, Mu Si was partially completed.

1 1. Cut the cake evenly into two pieces, put one piece into the mold, pour half of Mu Si, then put another piece of cake, and then pour the rest of Mu Si. Refrigerate for more than 5 hours, preferably overnight.

12. Take it out of the refrigerator, blow it around with a hair dryer for demoulding, and evenly screen cocoa powder on the surface.