Mousse, whose English name is Mu Si, 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 has an endless aftertaste 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 cold and slippery, so you don't have to sweat all over to make it, let alone bake 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 delicate and smooth, full of luster.
24. Refrigerate the solidified wood fiber and bake the periphery of the mold with a musket.
26. A novel and unique jelly mousse is ready.
1. Cookies can be digestive cakes, small blessing cakes and Oreo cakes.
2. Fish glue powder and fish glue powder pieces can be replaced equally, but fish glue powder should be dissolved into solution with 4 times of liquid.
3, do mousse, cream would rather send enough, not too much, because the mousse taste is not smooth enough after sending too much.
4. Cut the mousse and soak the knife in hot water. The best blade is around 50℃. Every cut should be cleaned and reheated before cutting.
5. Mu Si should be small, not big. Because mousse cooks too much, it will be greasy and stressful. Making it small is not only exquisite and lovely, but also convenient for planning and eating.
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