6-inch Mu Si cake uses 11g of gelatin powder. Powdered gelatine, also called gelatine powder, is also the gel powder in Hong Kong-style recipes, and its efficacy is exactly the same as that of gelatine tablets. Gelatine tablets or gelatine powder are widely used in making cakes and jellies in Mu Si. Mainly plays a role in stabilizing the structure. Protein, which makes up gelatin, contains 18 kinds of amino acids, 7 of which are necessary for human body. In addition to water and inorganic salts below 1.6%, the content of protein in gelatin accounts for more than 82%, which is an ideal protein source.

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 create a thick frozen effect. 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.