The weather is getting warmer day by day, and it’s the season for cold drinks and desserts. The children at home especially love to eat these, and the mothers are caught in various entanglements. The products sold outside are not safe for food safety. When they make them at home, accidents happen frequently, and they are deeply troubled.

Here, I will share with you how to make jelly, pudding, and mousse desserts at home, so that we can enjoy safe and delicious desserts without leaving home.

In baking, we need to use coagulants to make mousse, pudding, and jelly. There are many kinds of coagulants, such as cold powder, agar, gelatine, etc.Chicken Collagen Usually, we use gelatine more when making desserts.

In the past ten years of baking, I have been exposed to gelatine almost every day. Now I have compiled the following points about my cognitive understanding of gelatine to share with you.

What is gelatin?

Gelatin, also known as gelatin or isinglass,Collagen Peptides is transliterated from the English name Gelatin. It is a glue extracted from animal bones (mostly cow bones or fish bones), and its main component is protein.

What is isinglass powder?

Isinglass powder and gelatine are the same ingredient,5g Gelatin Sheet and isinglass powder is commonly referred to as gelatine powder.

The structural state of gelatine is one in flake form and the other in powder form. The gel powder mentioned in Hong Kong-style dessert recipes is fish gelatin powder, and Hong Kong-style desserts use more of it.

Why does gelatine have to be soaked in ice water?

Because the gelatine has been dehydrated and dried during production, first let it be restored and soaked in ice water to make it soft and elastic. Then use kitchen paper to absorb the water before use.

However, there is a problem with this operation. When soaking gelatine, the amount of water used is different. After the gelatine is soaked, the amount of water absorbed by kitchen paper will also be different, so the measurement will be unstable.

Especially when gelatin sheets are used in cake shops, this phenomenon will occur. One batch of the same product will taste a little harder, and another batch will taste softer. The reason is that gelatine has different water absorption, so the cake shop In order to ensure the stability of the product, most of them use fish gelatin powder.

Fish gelatin powder eliminates the need to soak it in ice water until soft and then use kitchen paper to absorb the water. Just follow the recipe and multiply the liquid by 4 or 5 times its own weight.

For example, 5 grams of fish gelatin powder plus 25 grams of ice water can be used normally after stirring evenly and solidifying. In this way, the measurement can be guaranteed to be very accurate. No matter which chef in the kitchen makes the dessert, the taste of the product will always be stable.

Why do you have to use ice water instead of normal temperature water? Because the melting point of gelatine is very low and it will melt at around 40 degrees. Especially in summer, gelatine will melt when soaked in water, so ice water is needed.

Gelatine tablets will not melt in cold water below 10 degrees, nor will they absorb excess water. When soaking gelatine tablets, the amount of cold water must be sufficient. If the water is too little, the water absorption of the gelatine will be affected, so the gelatine tablets must be soaked entirely in ice water.

In actual operation, why does the dessert still fail to solidify even though gelatin is used according to the recipe?

In our daily dessert making activities, we added some gelatine sheets according to the dosage of the recipe, but it did not solidify after cooling. Why is this?

The gelatine sheets were too hot when heated. The melting temperature of gelatine is very low and can be dissolved at around 40 degrees. When you use a high temperature of 50 or 60 degrees to dissolve the gelatine during production, it will affect its solidification.

Gelatin is very afraid of strong acid. When it encounters acidity below pH 4, it will be decomposed and become difficult to solidify. Sometimes, when we use very sour ingredients to make jelly, we feel that the solidification state is not good.

When making desserts, I used gelatine according to the recipe, but reduced the sugar. Why didn't the solidification state turn out well?

When we make desserts, we use gelatine. The gelatin is like the cement we use to build houses. It forms a network structure and locks water in the network structure. Then the jelly liquid will gradually lose its fluidity. And produced elasticity.

Sugar dissolves in water and is dispersed in the network structure, absorbing water and keeping it in this state, so that the water stays and does not flow out of the network structure, stabilizing the coagulation of the product.

Generally speaking, sugar is a humectant that can maintain the moisture of desserts. Therefore, when making pudding jelly, we should not reduce sugar easily.

What if I don’t want it to be too sweet? We can use cup containers to make desserts without demoulding. In this way, the solidification is slightly weaker and will not affect the shape of the product. It also meets our need for less sugar.

Why does the prepared dessert become watery after being left for a period of time?

During the product sales process, you will find that water leaks out of the mousse after being placed in the display cabinet for a period of time. Why is this?

Because the network structure of gelatin, a coagulant, is not static. Will shrink over time. When the gaps in the mesh structure become smaller, the water inside is squeezed out, and water is produced. When our formula contains less sugar, it will be difficult to lock in water and more likely to produce water.