Mu Si cake is a kind of cake with mousse powder as the main material. The appearance, color, structure and taste are varied, which is more natural and pure. Usually, cream and coagulant are added to make it thick and frozen.

Mu Si's English name is mousse, which is a kind of custard dessert. You can eat it directly or make a cake sandwich, usually adding cream and coagulant to make it thick and frozen. Mu Si was transliterated from French. Mu Si cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream, which played a stabilizing role and improved the structure, taste and flavor. After freezing, it tasted endless and became the best in the cake. Mu Si, like pudding, is a kind of dessert, which is softer than pudding and melts in the mouth. Chinese name: Mu Si Cake English name: Mousse Cake Main ingredients: animal glue, mousse powder, mascarpone cheese, cream, coffee wine, coffee, cocoa powder, fresh fruit classification: dessert, cake, afternoon tea taste: sweet point of sale: cake shop, hotel, dessert shop, coffee shop development, types, characteristics, practices, Strawberry Mu Si Cake, Yogurt Mu Si Cake, Classic Mu Si Cake, Chocolate Mu Si, and Vanilla Strawberry Mu Si all developed in Paris, France. At first, the masters added various auxiliary materials that played a stabilizing role and improved the structure, taste and flavor to the cream, making it more natural and pure in appearance, color, structure and taste. After freezing, it tastes endless and becomes the best in cakes. Its appearance conforms to people's life philosophy of pursuing exquisite fashion and advocating natural health, and meets people's new requirements for cakes. Mu Si cake also gives masters a greater creative space, and masters show their inner life understanding and artistic inspiration through the production of Mu Si cake. In the World Cup at West Point, the competition of Mu Si cakes has always been fierce, and its level reflects the real skill of the masters and the development trend of the world cakes. In 1996, Eric Perez, one of the top ten western pastry chefs in the United States, led the national team to participate in the World West Point Competition held in Lyon, France, and won the silver medal. Because of his high reputation, in 1997, he was invited to make a Mu Si cake for Hillary Clinton, the wife of US President Clinton, on her 5th birthday. And invited to show his skills at the White House, which became a sensation in the baking industry at that time. Types of Mango Mu Si Mu Si Cake Tiramisu Matcha Mu Si Passion Flower Mu Si Mu Si Cheese Cake Blueberry Night Mu Si Cake Features 1. Mu Si, like pudding, is a kind of dessert, which is softer than pudding and melts in the mouth; 2. The most important thing to make Mu Si is jelly raw materials such as agar, fish powder, jelly powder, etc. Now there is also special mousse powder; 3. 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 soft, a bit like whipped cream. The jelly used in Mu Si is animal glue, so it needs to be stored at a low temperature. The practice is usually to add cream and coagulant to make a thick frozen effect. Gelatin is made of cheese and whipped cream, which can be eaten without baking. It is the representative of today's high-grade cakes. It should be refrigerated at low temperature in summer and can be stored for 3-5 days without refrigeration in winter. Strawberry Mu Si cake ingredients: 1g of whipped cream, 4g of strawberries, a piece of cake blank (1cm thick, about the size of a bowl to be made into a mold), 15g of gelatin, and appropriate amount of sugar. Practice: 1. Prepare a large bowl and spread plastic wrap on the inside to make it completely fit the inside of the bowl. Spread a layer of strawberries cut in half on the plastic wrap, and chop the remaining strawberries for later use; 2. Pour the whipped cream into a large bowl (preferably a non-fragile bowl such as stainless steel or enamel), add a proper amount of sugar, and stir slightly with an eggbeater until the whipped cream is porridge-like; Add crushed strawberries and continue to stir until the whipped cream can slowly fall after lifting the eggbeater; 3. Put the gelatin in a small bowl, add 8℃ hot water and mix well. After it is slightly cooled, pour it into the light cream and mix well, which is the Mu Si stuffing; 4. Pour the stirred Mu Si stuffing into the prepared big bowl, cover the cake blank on the Mu Si stuffing, and gently press it on the surface by hand to make the Mu Si stuffing fit the cake blank; 5, put it in the freezer for more than 2 hours, take it out and turn the bowl upside down to make the cake come out, and tear off the plastic wrap on the surface. Comments: Fresh strawberries with creamy fillings are naturally unusual in taste. You can adjust Mu Si cake with less sugar and low fat according to your own preferences. Even girls who want to lose weight can safely eat it. Method for making yogurt Mu Si cake: 1. Put all ingredients (except fresh cream and sour milk) into a mixing tank and stir with a blender until smooth (about 3 minutes). Yogurt Mu Si Cake 2. Then add whipped cream or yogurt and stir at high speed for about 5 minutes. 3. After adding a proper amount of stuffing, knead it by hand until it is uniform. 4. Then put them on cookies or cakes. 5. Put it in the freezer (cooled to gel at 2-4℃) for about 2 hours. Notes: 1. The product is Mu Si, which can be used together with fresh cream, milk or yoghurt, and has good "cuttability". 2. It is recommended to add full-color flavors such as strawberries, sweet oranges, lemons, etc. 3. The finished product is recommended to be stored at 2-4℃. Ingredients of classic Mu Si cake: 72g of water (for gelatin), 9 pieces of white gelatin film, 5g of fine sugar, 8g of water, 8g of egg yolk, 1g of whole egg, 2g of foreign wine, 25g of bitter and sweet chocolate, 5g of vegetable cream, 25g of animal cream, 15g of Ganacet, bitter and sweet chocolate, and full-fat light milk. Method of making: 1. Chocolate Mu Si Part 1. Mix white film and water (for gelatin) for later use. 2. Add the fine sugar to 8g of water and cook to about 115℃. 3. Add the egg yolk and the whole egg. Classic Mu Si Cake 4. Add the brewed gelatin, mix well and filter. 5. Add melted chocolate. 6. Finally, add the whipped cream, and the wine can enter the mold. 7. After freezing, demould it and pour it with Gannaxiu, and decorate it with fiber grass tea. Second, the part of Gannaxiu 1. Chocolate melts in water, and continue to add light milk and white oil and mix well. 2. Add crystal pectin and wine and mix well. Chocolate Mu Si cake edge and cake slice materials: 4 egg yolks, 45g fine sugar, 4 egg whites, 45g fine sugar, 12g low-gluten flour, and appropriate amount of powdered sugar (on the edge of the sieve). Chocolate Mu Si material: 2g milk, 2g whipped cream, 5g cocoa powder, 45g chocolate, 3g butter, 6g whipped cream and 1g fine sugar. Chocolate Mu Si Cake Raspberry Mu Si Material: 75g of frozen raspberry, 2g of fine sugar, 1 tablet of gelatin, 75g of animal fresh cream and 15g of fine sugar. Decoration: fresh figs, fresh raspberries, bandages and cuttings. Practice 1) Cake edge and cake slice: Separate egg yolk protein, add 45g fine sugar to egg yolk and beat until it is swollen, sticky and light yellow. 2) Add 45g fine sugar to the egg whites in three times until the right angle tip can be pulled up. 3) Pour the egg yolk paste into the beaten egg white paste and mix evenly with a rubber scraper; Then sift in the low-gluten flour and mix the flour with the egg paste until it is evenly mixed and no dry powder can be seen at all. 4) use a circular mounting nozzle with a diameter of 1cm, put the batter into the mounting belt, and extrude the cake edges vertically in the baking tray covered with non-stick cloth. After extrusion, screen two layers of powdered sugar on the surface, and immediately bake in a preheated 2-degree oven for about 1-15 minutes. 5) Then, using the pasting bag just now, extrude two spiral discs on the baking tray, the diameter of which should be at least equal to or slightly larger than the diameter of the die, and the time and temperature are the same as above. 6) After baking, the bottom edges of the surrounding edges should be cut neatly. If one piece is not enough to surround the inside of the mold, two pieces should be prepared. 7) Making chocolate Mu Si: Put the milk and whipped cream in the pot and cook them together (Note: Don't make a mistake. ) 8) After boiling, turn off the fire, add cocoa powder and stir well, then put it on the fire and boil it again. 9) Pour the boiled cocoa milk solution into the chopped chocolate. 1) Use the heat of cocoa milk solution to melt chocolate and mix well. 11) Add completely softened cream butter and stir well. 12) whipped cream 2g fine sugar beaten to 7 and distributed. 13) Then add the whipped cream into step 11. 14) Stir thoroughly, so that the chocolate Mu Si is ready. 15) Making raspberry Mu Si: Frozen raspberries are thawed, the raspberries and its thawed soup are mashed together, and 3g fine sugar is added and mixed well. 16) Take a small amount of raspberry pulp, heat it, and mix it evenly with the soaked gelatin. 17) Mix a little raspberry pulp with most raspberry pulp evenly. 18) whipped cream 2g fine sugar is beaten to 7 and distributed. 19) Mix the whipped cream and raspberry pulp evenly, so that the raspberry Mu Si is ready. 2) Wrap the bottom of the Mu Si circle with tin foil, wrap the prepared Mu Si around the inner wall of the mold, and then spread a piece of cake cut to an appropriate size on the bottom. 21) Pour into the chocolate mousse for about 1.5 minutes. 22) Spread another piece of cake. 23) Pour in the raspberry mousse for about 9 minutes. 24) Refrigerate for 3-5 hours until solidified, and then decorate; Cut into pieces and eat. Herb Strawberry Mu Si Ingredients: 2 pieces of 6-inch vanilla sponge cake, 2g strawberry, 5g sugar (less if you don't like it too sweet), 2 pieces of gelatin, 2 tablespoons of water, 25g of whipped cream and strawberries. Appropriate production: 1. Cut 2g strawberry in half into a pot, add 2 tablespoons of water, and simmer until the water comes out and add sugar. Cook until the strawberries are completely soft and like strawberry jam. 2. Stir the gelatin tablets in the cooked strawberry jam until the gelatin tablets are completely dissolved, and set aside to cool. 3. Put a sponge cake in the bottom of Mu Si Circle, and slice a proper amount of strawberries and stick them in the mold. Arrange some strawberry slices on the sponge cake. Mu Si Cake with Herbs and Strawberries 4. Beat 25g of whipped cream (only until it is wet and foamed), add the cooled strawberry jam and mix well. Pour half into the Mu Si circle, put a piece of cake on it, then pour in the remaining cream and smooth it. Put it in the freezer and refrigerate overnight until it solidifies. 5. After demoulding, just decorate as you like.