Main raw materials function:

1. 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;

2. 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.

3. Add cream and coagulant to make it thick and frozen. Gelatin condenses cheese and whipped cream and can be eaten without baking.

Strawberry Mu Si cake

Ingredients: whipped cream 1 00g, strawberry 400g, a piece of cake blank (1cm thick, about the size of the bowl to be molded), gelatin15g, and proper 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 80℃ 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 refrigerator 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.

References:

Baidu encyclopedia-Mu Si cake