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Watch the video This video fully introduces the difference between the gelatin and the Chinese cuisine. We first understand the solidification principle of these two materials. In fact, there are many different methods. According to the self-owned materials, you can make different puddings according to the gourd painting. ~
1. If you need to use gelatin powder (fish gelatin powder), mix 5g powder with 15~20g water and mix well, let the gelatin powder absorb water and set aside. 2, Ge Liding tablets (fish film) need to cut small pieces with ice water did not pass the gelatin tablets soft standby (or put the gelatin tablets into the refrigerator with normal temperature water and put it into the refrigerator)
1. If the fish gelatin powder is used, it can be directly melted with a soft bowl of water. 2. The gelatin tablets need to be drained and then melted with water.
Melting in the water
Remember: Pour the gelatin liquid into 200g juice, not juice into the gelatin, then pour into the mold into the refrigerator for at least 4 hours, the weather is hot, preferably refrigerated overnight
The pudding can be easily released after being attached to the mold insulation blisters for 3~4 seconds.
Italian fruit pudding first cuts all the fruits you like into a bite. The video teaches how to cut oranges. The rest is very simple.
Sprinkle 15g of fine granulated sugar
Mix 15ml of rum and marinate it.
Mix the fine sugar and the seaweed powder evenly, be sure to mix it~~~Acacia powder is also called cold weather powder, agar is also, but the agar is strip-shaped, need to be soaked and then 50~100 times boiled to completely transparent If you can't cook transparent at one time, you can let the agar cool off a little from the fire, then cook it back, and it will become transparent after a few times.
Mint leaves and boiled water, remove mint leaves, leave water for spare
Pour the fine granulated seaweed powder from step 10 into the pot and boil. After boiling, cook for a few more minutes. If it does not boil, turn off the heat. The liquid after boiling is turbid. It should be completely transparent.
Fruit drain is put into the mold, this time it is 2 minutes.
The vegetable juice is poured into the mold half
Put the remaining fruit in, then pour the remaining acacia juice, it can be solidified after being completely cooled at room temperature, or it can be put into the refrigerator and taste better.
Remember to hand in the homework~
1. The maximum ratio of gelatin to water is 1:1002, the maximum ratio of acacia powder and water is 0.5:1003. The minimum ratio used in the video is tested. You can increase the amount of water on this basis, but not More than the above maximum ratio, otherwise the pudding will not form