How to make Mu Si cake: Put egg white, cream and condensed milk into a container and add sugar (you can add fruit and hard cut it into extra small dices. It is troublesome to peel and cut oranges and the like) and beat well with an egg beater. Be careful not to use chopsticks instead. The pulped pulp should be sticky. Then prepare the container into the shape you like, and brush salad oil on the side of the container for easy taking out and beating. Strawberry Mu Si proportion: fresh strawberry 500g yogurt 350g sugar 200g fresh lemon 1 Geely powder 30g cream 800g production method: 1. Squeeze strawberries into juice with a juicer, add lemon juice and sugar yogurt and stir well for later use. 2. The cream is whipped. 3. Add water to Geely powder and stir evenly (you can also add water while stirring without Geely powder). Melt the fish glue in the water area after stirring, as shown in Figure 4. Pour the melted fish glue into the squeezed strawberry juice and stir well. 5. Mix 4 (the last item) and whipped cream evenly. At this time, it will be thin and thick. Don't worry, put it in a container and freeze it in the refrigerator, and you can eat it! ! ! ((You can change fruit according to your personal taste)) Also known as ice cream cake, its taste is between cake and ice cream. It must be refrigerated, otherwise it will melt easily. A good quality Mu Si cake is soft, melts in the mouth and has an endless aftertaste. Mu Si cake should be made of gelatin (the main material of gelatine powder and jelly) and refrigerated in the refrigerator until Mu Si condenses. Mousse cake is made by adding a lot of air to egg white and fresh milk with a blender, so it is much healthier than cheesecake. I think it should be similar to jelly cake. Chocolate preparation materials: A few Mu Si rings, the big Mu Si ring is 8 inches each, and I changed the small Mu Si ring, which is too much. It depends on our own situation. If the rings are small, we can completely halve the number. Material: 1. Huaguo tea juice 250g (cold), I use milk instead of 2. Egg yolk and 2 fine sugar (I didn't put sugar) because I used the gold diamond left over from the cake the other day. If JMS uses whipped cream, I need to put it) 3. 6 bright films 4. 250g of animal cream (as mentioned above, I used 250g of gold diamonds, which tasted just as good) 5. 1 tablespoon orange juice wine 6. Qifeng cake (1 cm thick) 2 pieces of tea juice (cold) are used to decorate Huaguocha 2500. The effect is also good. 2 exposures: 1. Soak the gelatin tablets in cold water to soften them for later use, so that they can fully absorb water. 2. Mix the cooled flower and fruit tea juice (milk) with the material 2, put it in water and boil it to 80 degrees, then add the melted gelatine tablets after filtering and stir evenly. 3. Stir the whipped cream for 6 minutes. Disperse it (it can still flow with a scraper), add orange wine, and stir well with material 2. 4. Pour in Mu Si stuffing and freeze for 3 hours. 5. Take out the gelatin as decorative material and soak it in cold water to soften it, then heat it with the flower and fruit tea juice (jam) to melt it, and then cool it. 6. At this time, take the Mu Si out of the refrigerator, fill the materials in the Mu Si circle and freeze them until they are solidified. Strawberry Mu Si cake must be the last time I make Mu Si. . . I really don't like the taste of gelatin. . And this soft, neither soft nor hard taste. . . I don't like it. I don't like it. . . A, cake materials-2 eggs, 90g sugar, 2 tablespoons salad oil, 3 tablespoons milk, 65g low-gluten flour, 2/3 teaspoons baking powder, 0/4 teaspoon salt14 teaspoon tartar powder (I use lemon sweat instead) b, Mu Si material-gelatin 2. Three, light cream, add two, strawberry cut in half and four mixed, cake cut in half, filled with Mu Si stuffing, refrigerated in the refrigerator, and taken out four hours later.