Mousse cake first appeared in Bali, the capital of food. At first, the chefs added all kinds of auxiliary materials to the cream, used it stably, improved the structure, taste and flavor, and made it richer in appearance, color, structure and taste, more natural and pure, and became the best cake after freezing. Her appearance conforms to people's life philosophy of pursuing exquisite fashion and advocating natural health, and meets people's new requirements for cakes. Mousse cake also gives the masters more creative space. Masters show their inner feelings of life and artistic inspiration through the production of mousse cakes. In the World Cup at West Point, the competition for mousse cakes has been fierce, and its level reflects the real technology of the masters and the development trend of the world cakes. 1996 eric perez, one of the top ten western pastry chefs in the United States, led the American national team to participate in the World Cup at West Point in Lyon, France, and won the silver medal. Because of his fame, 1997, he was invited to make Mu Si egg cake for Hillary Clinton, the wife of US President Bill Clinton, on her 50th birthday. He was invited to show his skills in the White House, which made a sensation in the baking industry at that time.

Yi Xue, June 2007.

Mu Si Mu Si, features: no cooking, no conditioning, direct operation, both warm and cold water, neutral mousse powder can be matched with puree or concentrated jam to change the taste of Mu Si. Stable quality can prolong the shelf life of products and become mousse cream as a stabilizer of fresh cream. 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 was translated from French pronunciation. Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth. The most important ingredients for mousse are agar, Geely powder, jelly powder and other jelly materials. There is special mousse powder now. 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 soft, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.