Although the weather was not very good this weekend,
It's raining all the time, and it's Children's Day, so why don't we have a pleasant baking trip at home with our children? Let's make some easy desserts and share a family time baking.
Making desserts at home, you are destined to meet gelatin, also known as "fish glue" or "gelatin", is a pure natural colloid extracted from animal bone skin, the main ingredient is protein, containing a variety of amino acids.
This foreign name looks very high-end, in fact, we have long been exposed to gelatin, such as jelly, marshmallows and other ingredients contain this substance. It is widely used in baking, the role is to make the ingredients solidify, adding gelatin to the food taste soft and elastic, especially in french desserts are the most common, is one of the necessary raw materials for making mousse, tiramisu, pudding and other desserts.
The melting point of gilliptin is about 35 ° C, which will melt at body temperature, so with gilliptin can be used to make a mousse that melts in the mouth, q bouncy smooth jelly pudding, in the process of making ice cream, if you add gilliptin, you can make the ice cream more stable.
Gelatin has two forms of powder and flake, today's sharing is the use of flakes, made of coconut juice fruit jelly, you can understand the use of gelatin tablets, it is easy to operate.
1. Soak the gelatin tablets in ice water 10 minutes in advance, the purpose is to reabsorb the water of the original dehydrated gelatin tablets, which is conducive to rapid dissolution after adding to the warm solution.
2: 150g coconut water, 1 slice of gelatin (5g), appropriate amount of fruit.
3: Remove the soft gelatin flakes to drain the water, heat the coconut juice to about 50 degrees on low heat, add the gelatin flakes, stir until dissolved, and immediately turn off the heat.
4. First load the fruit into the mold.
5: Pour the coconut water into the mold.
6, need to pay attention to the temperature of coconut milk to reduce to room temperature and then pour, to avoid high temperature affecting the taste of fruit.
7: Seal the lid and refrigerate until solidified.
8, can be off the mold or directly eat, large particles of fruit to eat is very enjoyable.
tips：
A piece of 5 grams of gelatin tablets, can condense 200 grams of liquid, this ratio is only the basic proportion of liquid can be condensed, like to eat q bullet taste, liquid can be reduced, such as the 150 grams I use; if you want to eat soft and sticky and have a smooth feeling, you can increase the liquid appropriately; if you do mousse, generally 6 inches with 10 grams of gelatin tablets, 8 inches with 20 grams.
The temperature of dissolving gelatin can not exceed 60 degrees, otherwise the collagen contained in gelatin will be cured and lose its elasticity, which will then affect the taste, and the dissolution effect is the best at about 40-45 degrees, and the jelly made after dissolution is put into the refrigerator and refrigerated until it solidifies.
Because gileatin has the property of gelling the material without destroying the taste, it is possible to make various flavors of jelly, pudding, mousse and so on in the same way. To summarize as follows: 1. Soften the gelatin tablets with ice water.
2. Dissolve the softened gelatin tablets in a hot material.
3. Cooling and shaping.
The jelly pudding that is simple to use can be easily made at home, and it is really refreshing to eat.