Mu Si's English name is mousse, which is a kind of frozen dessert that can be eaten directly or made into a cake sandwich. Usually, cream and coagulant are added to create a thick frozen effect. It is made by coagulating cheese and fresh cream with gelatin and can be eaten without baking. As a representative of today's high-end cakes. It should be refrigerated at low temperature in summer and stored for 3-5 days without refrigeration in winter. Mu Si, like pudding, is a kind of dessert, which is softer than pudding and melts in the mouth. The most important thing to make Mu Si is jelly raw materials such as agar, gelatine powder, jelly powder, etc. Now there is also special mousse powder. In addition, the biggest feature of making is that the protein, egg yolk and whipped cream in the formula must be mixed with sugar separately, and then mixed together and mixed well, so the texture is softer, a bit like whipped cream. The jelly used in Mu Si is animal glue, so it needs to be stored at a low temperature.
Coffee with milk? Café? Crème? (grand? tasse)? (France)? Deep coffee? 150cc? Foamed milk? 80cc? Pour coffee into the cup and foam milk into it? Typical French citation method. In recent years, milk coffee has been rare, replaced by cream coffee. It is easy to use the cream blender to foam the milk, and its state is like cream. If you order milk coffee, the waiter provides this kind of coffee.