Recipe: Gelatine powder usage:

Home Cooking Recipe: Gelatine powder usage:

Notes:

For the novice, many people will start to use the gelatin powder to encounter the "unable to coagulate" situation, or the "occasionally solidified" situation, it is difficult to find a correct and detailed step on the Internet. I will share my successful steps after 3 or 4 failures (the steps will be explained in more detail, meaning 啰嗦✍ (・ω・))

Ingredients:

Steps:

  1. Home Cooking Recipe: Since gelatine powder is another form of fish gelatin, you should know that you must first restore the gelatin powder to its gelatinous state, so the first step is to follow the gelatin powder and water as follows: 3 (lift a chestnut: 5g gelatin powder: 15g water) This fixed pair is put together (️ Do not ask me why, 1:3 is the fixed combination of gelatin powder using liquidization) and then let them stay for a while, powder Will slowly absorb the water into a gel, no matter how much your serving size, the first step must be to see the powder become a sticky gel (time is unlimited, now the weather in the south is hot, I put the water Pour it in for 3 minutes and completely absorb it into a gel.) It’s almost absorbed. You can mix it evenly with a spoon.

    Since gelatine powder is another form of fish gelatin, you should know that you must first restore the gelatin powder to its gelatinous state, so the first step is to follow the gelatin powder and water as follows: 3 (lift a chestnut: 5g gelatin powder: 15g water) This fixed pair is put together (️ Do not ask me why, 1:3 is the fixed combination of gelatin powder using liquidization) and then let them stay for a while, powder Will slowly absorb the water into a gel, no matter how much your serving size, the first step must be to see the powder become a sticky gel (time is unlimited, now the weather in the south is hot, I put the water Pour it in for 3 minutes and completely absorb it into a gel.) It’s almost absorbed. You can mix it evenly with a spoon.

  2. Home Cooking Recipe: 2. Water-heating: After opening the glue, it becomes the basic state. You find that it is a mass of glue, which is difficult to use, so in order to make it easy for you to make food, we have to 'melt' it into a liquid. At this time, put some edible water in the gelatinized gelatin powder. The amount of water here is slightly covered with glue. (Because the subsequent production may be the addition of fruit or juice, in order to better solidify, I suggest to use less here first. The water 'melts' it, then the whole bowl is mixed with the glue of the edible water, put it in a container, heat it with a minimum of water, stir as much as possible during the heating, and 'melt' the gel into a liquid as soon as possible. The melted liquid smokes or even boils (this is my failure experience, because it exceeds the melting point of the fish gel, it will not lose the effect of solidification, so the hotter it will affect its coagulation force, we are not professional to use temperature The device is heated, so you can take it out if you see the gel is completely liquefied)

    2. Water-heating: After opening the glue, it becomes the basic state. You find that it is a mass of glue, which is difficult to use, so in order to make it easy for you to make food, we have to 'melt' it into a liquid. At this time, put some edible water in the gelatinized gelatin powder. The amount of water here is slightly covered with glue. (Because the subsequent production may be the addition of fruit or juice, in order to better solidify, I suggest to use less here first. The water 'melts' it, then the whole bowl is mixed with the glue of the edible water, put it in a container, heat it with a minimum of water, stir as much as possible during the heating, and 'melt' the gel into a liquid as soon as possible. The melted liquid smokes or even boils (this is my failure experience, because it exceeds the melting point of the fish gel, it will not lose the effect of solidification, so the hotter it will affect its coagulation force, we are not professional to use temperature The device is heated, so you can take it out if you see the gel is completely liquefied)

  3. Home Cooking Recipe: The 'melted' gelatin powder has become a gelatin water. If you need it, you can use ice water. Anyway, the lower temperature water is soaked in the water to cool it, waiting to be added to the ingredients. (If your gelatin water is white when it is cool, it may be that the glue of your gel is just right, it can be easily solidified, you can stir it a little, then add it to the ingredients as soon as possible or put it in the heat again. Add a little bit of water to the water pot and heat it up)

    The 'melted' gelatin powder has become a gelatin water. If you need it, you can use ice water. Anyway, the lower temperature water is soaked in the water to cool it, waiting to be added to the ingredients. (If your gelatin water is white when it is cool, it may be that the glue of your gel is just right, it can be easily solidified, you can stir it a little, then add it to the ingredients as soon as possible or put it in the heat again. Add a little bit of water to the water pot and heat it up)

Tips:

If you are making pudding or milk, you may use milk to make it from the first step. The fixed mix of 1:3 will not change. The water in this square is replaced with the required liquid. In addition, I emphasize that in the first step and the second step, in addition to the water that is boiled in water, the water mixed in the gelatin powder bowl is normal temperature drinking water, it is the water that you usually can drink directly. If you have a good jelly, you can put it in the fresh-keeping layer of the freezer. It will be solidified soon. Don't talk about the low-level error in freezing. Thank you for watching my sharing. I wrote it so carefully because I kept making mistakes in the process of my own exploration because I didn’t understand new things. I hope that people like me don’t have to work so hard online. Find some wrong ways. Tasha✍ (・ω・ )


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