Gelatin, white jelly, agar and pectin, are you still confused about these gels?

Many friends who are new to baking Western pastries may be confused about some raw materials, such as: gelatine, isinglass, gelatin, white jelly, agar, pectin... you are still confused and confused. Well?

In fact, the above raw materials are all a kind of "coagulant". They are very magical. They can condense liquid raw materials into balls, turning the liquid into a soft and smooth jelly.

1.Gelatin

Gelatine = isinglass = gelatin, which means gelatine has several "vests". When you see a recipe that says isinglass or gelatin,Chicken Collagen know that it is actually gelatine!

Food-grade gelatine is mostly extracted from pig skin, or extracted from cowhide, beef bones, and fish. So we often call it: animal gel.

Gelatine tablets and gelatine powder are two different forms of gelatine. It is commonly used in the production of various desserts,Collagen Peptides mousse and other Western pastries and Hong Kong-style desserts.

Gelatin uses four words: hydrate first. As long as the liquid is cold, it can basically be used to swell the gelatine.

2. White jelly

The main raw materials of white jelly are jelly grass, rice, sweet potatoes, peas, etc. It is transparent when dissolved in water. It is mostly used to make jelly and water jelly cakes. It has a tender and refreshing taste. It is used to make popular fruits in summer. from.

White jelly does not need to be soaked in advance.5g Gelatin Sheet It can be added directly to boiling water or other liquids and boiled until it is completely dissolved. It does not need to be refrigerated. It will solidify when cooled to room temperature. Of course, it will be more enjoyable to eat if it is refrigerated above 3°C.

Adding white jelly to high-acid juice will not affect the solidification. Under the premise of the same dosage, the taste of white jelly is not as soft and smooth as gelatine, but has a QQ bouncy texture.

3.Agar

Agar is also known as agar, agar, gelatin, and cold weather. Its main materials are Eucheuma and Gelidium, which are abundant in Hainan.

Agar is generally in the form of transparent strips or powders. There is not much difference in composition and coagulation power between the two. It is generally used in making Chinese and Japanese snacks, such as almond tofu, yokan, amber sugar, etc.

Agar, like gelatine, needs to be soaked in cold water for a while to absorb water and expand to about 4 times its size. It should be noted that the melting point of agar is about 90°C, so it needs to be put into boiled water or liquid and slowly stirred and melted. The boiled agar liquid will solidify when cooled to 40°C. There is no need to put it in the refrigerator. .

Whipped cream can maintain its ideal state at about 5-10°C, and the agar at this temperature has solidified, and the two cannot be mixed well, so agar agar cannot replace gelatine to make mousse desserts.

Because the freezing point of agar is higher than room temperature and human body temperature most of the time, it can remain upright even in summer, and it does not melt in your mouth when eaten, but has a relatively solid texture.

4.Pectin

Pectin is extracted from the fibrous cells of apple or citrus peels. Common pectin forms are powder, liquid and gel. There are many types of pectin with different uses. According to the proportion of acid esterification, it can be divided into HM type and LM type.

HM pectin, the coagulation effect is irreversible and cannot be melted even if reheated. It is often used to make jams, fruit gummies and French sweet jelly fillings.

The coagulation effect of LM pectin is reversible, and it is mostly used to make noodles and jelly.

HM pectin, usually in powder form, is insoluble in cold water, difficult to dissolve in hot water, and easily soluble in boiling water. Pectin can be used in high acidity (below PH2.5) and high sugar content.

LM pectin, in powder or gel form, NH pectin commonly used in making glazes falls into this category.

HM type pectin is often used to make jams and fruit candies to increase the viscosity of the jam and make the candies soft and elastic. LM type pectin makes the glaze texture soft and shiny. It can also be applied directly to the surface of the fruit to isolate the air and keep it fresh and beautiful.

jelly pectin cake

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