Refrigerate it for half an hour before receiving it, and freeze it for a long time. Matcha will feel a little dry after being taken out of the refrigerator, but it tastes ice-cold and cool in summer, and it feels good.

The difference between Mu Si cake and ordinary cake:

1. Mu Si cake is a frozen dessert, and consumers can eat it directly or make a cake sandwich. Simply put, mousse egg is an ordinary cake with jam in cream, but this Mu Si cake will not deform at room temperature! The production process of pure Mu Si cake is very complicated, and the temperature control is very strict. Because the jelly used in Mu Si is animal glue, it is in a low temperature environment during the whole production process. Mu Si bakers cook with gelatin cream or other ingredients (sesame or coffee, etc.), pour the cooked paste into the mold, and then release the mold after freezing. Mu Si cake is different from ordinary cream cake because of its special production technology: 1 degrees Celsius is its best edible temperature. At this temperature, Mu Si cake can best retain the original flavor of Mu Si. When you bite it, your mouth is full of the rich fragrance of Mu Si, so you can enjoy the silky and unforgettable taste.