1. Mix corn oil and cocoa powder evenly.
2. Add milk and stir well.
3. Sift in low powder and stir.
4. Add egg yolks.
5. Stir until smooth.
6. Add 1/3 egg white and stir.
7. Pour all into the egg white bowl and stir evenly.
8. Pour it into the baking tray and shake it lightly.
9. Preheat the middle of the oven at 150 degrees for 20 minutes in advance (time and temperature are for reference only)
10. Add 25 grams of chocolate to 20 grams of whipped cream and heat and stir evenly.
11. After cooling completely, add 180 grams of whipped cream and 20 grams of caster sugar to beat until it is not flowing.
12. Tear off the tarp after baking the cake slices out of the oven to cool.
13. Spread a thin layer of chocolate cream.
14. Roll it up and cut into 4 cm pieces.
15. Cut again in the middle (don't cut it off)
16. Squeeze in the chocolate cream.
17. Sprinkle with cocoa powder.
18. Dip with chocolate crisp beads.
