Mu Si's English name is Mu Si, which is a frozen dessert. It first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize it and improve its structure, taste and flavor. After cold storage, it tastes endless and becomes the best in cakes.

In recent years, mousse cakes have become more and more popular with the public, especially in hot weather. It's cool and slippery, so you don't have to sweat when making it, let alone baking it in the oven. Moreover, you don't need any skills. Even if you don't have a foundation, you can make it easily, just like a child's home.

45 grams of butter

20. Until it is delicate, smooth and full of luster.

24. Refrigerate the solidified Mu Si and bake the periphery of the mold with a musket.

On 26th, a novel and unique jelly mousse was made.

1. Cookies can be digested cake, little blessing cake and Oreo cake.

2. The gelatine powder and gelatine tablets can be replaced equally, but the gelatine powder should be dissolved into solution with 4 times of liquid.

3. When making mousse, whipped cream would rather be enough than too much, because after too much hair, the taste of mousse is not smooth enough.

4. To cut the mousse, soak the knife in hot water, and the blade should be about 50℃. Every time you cut a knife, clean it, heat it again and then cut it.

5. Mu Si should be small, not big. Because mousse cooks too much, it will be greasy and stressful. Made small, it is not only exquisite and lovely, but also convenient for planning and eating.