Recently, many kitchen novices have made my blueberry gradient cheese, and I have raised a lot of questions. They are all focused on the issue of gelatin or gelatin powder, so today I plan to sort out a little knowledge point to confuse the new chefs. . When we make mousse cakes, non-baked cheesecakes, and non-baked puddings, we often use gelatin. Its main function is to make the dessert solidify. The gelatin is transliterated from English Gelatine, also known as fish gelatin or gelatin. It is a kind of gelatin extracted from the bones of animals. Therefore, gelatin is not a vegetarian food. The gelatin is divided into two types: flaky and powdery. The flaky ones are called gelatin tablets or fish film, and the powdery ones are called gelatin powder or fish gelatin powder. The gelatin tablets in the formula can be replaced with gelatin powder, the same amount. In use, gelatin powder or gelatin tablets need to be soaked in cold water for a while (not hot water). After soaking, heat to melt and add to other ingredients according to the recipe. Several places to note are: 1. When heating gelatin to melt, do not overheat. If the gelatin solution is too hot, it will affect the coagulation ability of gelatin. I usually put a microwave oven for 10-20 seconds. 2. When soaking the gelatin powder, it is usually soaked with 3-4 times the weight of water. Because the gelatin powder does not shuffle excess water like a gelatin tablet, the water needs to be added to the right amount at a time. 3. If you make fruit mousse and other desserts, because some of the enzymes in the fruit will break down the protein (the main component of gelatin is protein), the gelatin can not be coagulated. Such fruits include kiwi and papaya. Before adding the gelatin to this type of fruit, you should cook the fruit first. 4. When the gelatin is soaked, if it can't be used immediately for some reason, please put it in the refrigerator and take it out when you use it. The above content is organized by the blog of Junjun and the Internet. Since the gelatin is used to solidify the dessert, what are the characteristics of the gelatin? Temperature is very important! ! ! Simply put, the heat melts and freezes and solidifies. The gelatin can be completely dissolved in 30-40 degrees of hot water, but must be refrigerated to solidify, that is to say, it will solidify between 0-10 degrees. Then when we make desserts in summer and winter, the addition of gelatin cakes will change with temperature. When the summer temperature is above 35, the mousse cake frozen cheesecake will soften slowly. In winter, if the room temperature is lower than 10 degrees, the unused mousse paste added with gelatin may become thick and solidified. At this time, even if the bowl is sitting in the warm water, it will be smooth and can be used as usual. Sometimes there is a situation where the addition of the gelatin cake makes the particles not smooth, so please check if the cheese paste or mousse paste added to the gelatin solution is just taken out of the refrigerator during the production process. The gelatin is quickly condensed, and when it is not fast enough, it is easy to make small particles that cannot be opened. Generally, a gelatin tablet or a gelatin powder used in a 6-inch cake is 10G. Do it yourself and scale it up. Many friends asked me if I had a cake in the summer and wanted to bring it out to my friends. How to do it with more than 30 degrees of heat? This mousse cake and frozen cheese will soften quickly. I suggest 1, increase the corresponding 3-5G gelatin. Dosage. 2, the cake is placed in the freezer for 2 hours and then taken out, which can delay the melting speed.
Use recipes from Gelinding: Free-to-baked blueberry cheesecake https://www.xiachufang.com/recipe/100522599/
Use the recipe for gelatin: Passion fruit coconut mousse https://www.xiachufang.com/recipe/100586305/
This is the quick-handed matcha pudding that I used to heat the milk and gelatin about 3G directly with the brewed matcha powder.
The Italian dessert panna cotta is also made using gelatin to solidify to achieve the shape and Q bomb taste. Https://www.xiachufang.com/recipe/1102444/