hello, everyone! I'm Atao, the baking gang leader!

Mu Si's English name is mousse, which is a kind of custard dessert. It first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize the structure, taste and flavor. After being refrigerated, it tasted endless and became the best in cakes.

In recent years, Mu Si cakes have become more and more popular among the public, especially in hot weather. They are cool and smooth, so you don't have to sweat all over to make them, let alone bake them in an oven. Moreover, you don't need any skills. You can make them even from scratch, just like a child's home.

butter 45g

21, until it is fine, smooth and full of luster.

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

26. The jelly Mu Si with novel and unique taste is ready.

1. Cookies can be made of digestive cakes, cookies and Oreo cakes.

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. To make Mu Si, it is better to send not enough whipped cream than too much whipped cream, because the taste of Mu Si is not smooth enough after too much whipped cream.

4. To cut Mu Si, you should soak the knife in hot water, and the best blade is about 51℃. Every time you cut a knife, you should clean it and reheat it before cutting.

5. Mousse should be small, not big. Because Mu Si cooks too much, it will be greasy and stressful. Made small, it is not only delicate and lovely, but also easy to plan and eat.