In hot summer, a Mu Si cake that melts in the mouth, is fresh and delicious. Qingmang Mu Si cake is also my favorite cake in Mu Si. Generally speaking, Mu Si cake is made of ground biscuits, melted salt-free butter, mixed and tamped as the biscuit bottom. Perhaps Qifeng cake or sponge cake can be selected as the cake bottom of Mu Si cake. When raw materials with different relative densities are mixed, they can be mixed a little first, and then mixed again in the remaining raw materials, which is more convenient for practical operation.

Gilliding strongly recommends soaking in cold water in summer, or soaking in cold water in the freezer. Mu Si's cake is finished, so be sure to put it in the freezer for setting. After the system is finished, it can't be put into the indoor temperature for a long time, otherwise it will become loose and melt. After cooling, turn it over, and after cooling, cut it into three pieces of birthday cake, just use two pieces. In order to make the birthday cake more moist and create a more harmonious taste with the mousse layer, it is suggested that a layer of milk wine be applied to the cake embryo (just mix milk and limoncello). Put one piece on the bottom of the grinding tool and set aside. Mu Si cake itself is sweet, and it's very easy to get bored if you eat too much, so it's more sweet but not greasy if you use biscuits and unsalted butter as the bottom. Generally, I like to bake my own cake embryo as the bottom, which can be original, chocolate-flavored or matcha-flavored, and it goes well together.

Add white sugar to the whipped cream until it is textured, pour in the original yogurt and stir well. Small table mango is washed, peeled and sliced in advance and put into a multifunctional cooking machine to make mud. Gelatine is melted and cooled with soft water in small bubbles, then poured into the consumed fresh cream yogurt and stirred evenly. The average value is divided into two halves, and half of it is added with mango puree and stirred evenly. First, pour chocolate Mu Si stuffing into the Mu Si cup and put it in the freezer until it is coagulated, then pour yogurt Mu Si stuffing into the freezer until it is coagulated. Take100g fresh cream, add white sugar, kill it, put it in a paper pasting mouth, squeeze your favorite flower pattern with the paper pasting mouth, and decorate the design with strawberry seedlings. Gelatine is soaked in cold water until soft.

Cross-slice the green awn, make the ugly mango paste, and leave the beautiful green awn block. (200g for chocolate Mu Si, 30g for green awn mirror glass. ) Heat the mango puree slightly to 50 degrees, put it in the soft gelatin, and melt and mix. Cream sugar is stirred until it becomes textured and sticky, but it is distributed in 5-6 months with certain fluidity. First, mix 1/3 fresh cream with mango puree, and then pour it back into the remaining fresh cream to mix evenly, and the chocolate Mu Si liquid is ready. Remove the grinding tool with the bottom of the cake from the refrigerator, pour in half chocolate Mu Si solution, and set it in cold storage 15min, then add the green mango block and the remaining half chocolate Mu Si solution, and set it in cold storage for four hours.