Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the paste to stabilize it, improve its structure, taste and flavor, and make its appearance, color, structure and taste varied, making it more natural and pure. After freezing, it tastes endless and becomes the best in the cake.

Mu Si Mu Si, like pudding, is a dessert, which is softer than pudding and melts in the mouth. The most important ingredients for mousse are agar, Geely powder, jelly powder and other jelly materials. Now there is also special mousse powder. In addition, the biggest feature of the production is that the protein, egg yolk and whipped cream in the formula should be mixed with sugar alone, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.

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