A high-value, Q-bouncy, cool, cool and cool-off refrigerated dessert that is highly anticipated in the hot summer.
#可爱的梦幻彩虹兔兔:
#清秀灵动的造型慕斯:
#清爽诱人的杯子甜点:
Isn't it a beautiful landscape in the dessert cabinet?
However, in order to achieve such a delicate and delicious effect, in most cases, we can not rely on gelling agents.
But here's the problem! There are many types of gelling agents, and I believe that everyone will have the same doubts as me when I look dizzy.
→ what product should be matched with what gelling agent / whether different gelling agents can be replaced / Precautions for the use of each gelling agent...
So, today I've sorted out the relevant knowledge points and let's play them out of the way.
Gilliding
What is Gileatin?
Gelatine, also known as gelatin, fish glue.
Food grade gelatin is mostly extracted from pig skin, or from cow skin, beef bone, and fish. So we often call it, animal gel.
# Extraction method #
The chopped clean pork skin is soaked in cooling acid for hours or days, and then dissolved in hot water to extract gelatin.
The same process can be repeated up to 6 times, with each extraction temperature gradually increasing. At the last extraction, the water reaches a boiling point, extracting the last portion of the available gelatin.
Of course, the gelatin obtained by the first extraction is of the best quality, whether it is the gel effect or the clear color, mild flavor, etc.
The market usually appears in the form of gelatin tablets and gelatin powder.
*Here's a brief history: In the 19th century, gilliptin was sold in fragments or flakes, and later, in response to the needs of housewives, powders appeared.
Buren score
Gilliptin is graded by the gel intensity formed, called the Bren fraction.
(The Bren score is a grading system invented in the 19th century and named after French chemists who designed standard tests and instruments for measuring gel strength.) ）
The gileatin with a higher Buren score has a lighter color and pure flavor, and can form a strong, clean, non-sticky character, and solidify faster.
Most food grade Gileatin Buren scores 50-300. The higher the Bren score, the lower the weight of the gelatin tablet.
Gelatin Usage
Pay attention to four words: first hydration.
(1) Gelatin powder, which needs to be added to 5-10 times the low temperature liquid.
(2) Gelatin tablets, which need a lot of cold water to soak and become soft, take out and gently squeeze. (The water temperature must be below 21°C)
As long as the liquid is cold, it can basically be used to make gelatin swell.
However, some juices, such as pineapples, kiwi fruits, and papayas, need to be heated first and then cooled to make the proteases in them inactive, which will affect the effect of gelling.
In addition, when used with very acidic raw materials, the amount of gelatin needs to be higher.
The whole hydration process takes about 5-10 minutes, and then the expanded gelatin is heated in a pot to melt and then added to the cryogenic product.
note! To avoid agglomeration, it is necessary to ensure that the gelatin solution temperature reaches at least 60 °C. And when mixed with low temperature products, it is necessary to adjust the temperature first.
If mixed with light cream, you can first mix it with a small amount of light cream and stir it into the hot gelatin solution to warm it, and then slowly add it to the light cream.
If it is a high-temperature liquid, it can be directly added to the expanded gelatin to melt together. Be careful not to let the gelatin solution boil, as this will lower the Bren score.
After the correct operation, it can form a state of full elasticity and a taste that melts in the mouth.
In addition, when the gelatin mixture is cooled and thickened, it can be whipped like a whipping egg white.
Replacement of gelatin tablets with gelatin powder
In most cases, gelatin tablets and gelatin powder can be replaced in equal amounts.
Product application
With Gilliding's help, we can easily make Bavarian cream, fruit mousse, cold soufflé, etc.
In addition, it is also a good stabilizer for foam cream and a variety of cake fillings, and also allows marshmallows and fudge to form their own texture.
Vegetable glue
Plant gums are polysaccharides that expand to produce mucus and gel after absorbing a large amount of water. All plant gums are extracted and purified from plants, trees, shrubs, seeds, seaweed or microorganisms.
In addition, there are also some cellulose gums, taken from natural raw materials but chemically modified to enhance their performance.
Common plant gums are agar, carrageenan and so on.
agar
What is Agar?
Agar (agar), also called watercress, is known in Japan as cold weather. It is mainly extracted from seaweed, and japan is red algae, so the coagulation force is usually stronger on cold days.
If gileatin is popular in European circles, then the use of agar has been used in Asian circles for hundreds of years. Usually sold in powdered or strip form.
Agar usage
(1) Before using the agar strip, it needs to be soaked in water, then boiled for a few minutes before dissolving, and then add other ingredients.
(2) Agar powder, without soaking soft, directly into the liquid and boil until melted, and then add other ingredients.
Note that agar tablets or agar powder should not be added directly to food. And the added amount needs to be strictly in the baking recipe, or it can be adjusted according to the basic principles.
Generally, a tablespoon of agar flakes can be used to thicken a cup of liquid ingredients, while a teaspoon of agar powder can thicken a cup of liquid ingredients.
Since the agar can solidify at room temperature, if the operation is too slow or the mold is too cold, it may solidify halfway through.
In addition, the addition of sugar to the agar solution can play a stabilizing role, prevent the phenomenon of separation from water, and the gel that solidifies will become transparent.
Another point is that the agar should be dried and stored at a temperature between 18-25 ° C, which can increase the stock life of the agar, such as excessive storage temperature for a long time, which will lead to a decrease in gel strength.
Agar vs Gelatin
Although both agar and gelatin can solidify and thicken, they generally cannot be substituted for each other.
• Different freezing points.
Agar will solidify below 40°C, while gelatin needs to be refrigerated to solidify quickly. Therefore, when storing, agar products can be placed at room temperature, and gelatin products need to be refrigerated and stored.
At the same time, compared to gilliptin, agar is much more insoluble. After boiling water for a few minutes to completely melt in the water, and once the temperature drops below 40 ° C, the agar will immediately solidify.
• Taste is different.
The taste of agar is harder than gelatin, and it is often used to make pastries such as yokan and cold cakes.
Gelatin's taste is much softer and more elastic than agar. If you use agar to make desserts such as mousse, you will completely lose the tender taste. Similarly, if you use gelatin to make desserts such as yokan, the taste will lose its smoothness.
• Different operability.
Agar cannot be whipped like gill, nor can it stabilize products mixed with air. This means that many products, such as fruit mousse, Bavarian cream, marshmallows, etc., cannot be replaced.
It is generally used in the production of Chinese and Japanese dim sum, such as almond tofu, hawthorn cake, yokan, amber sugar and so on.
Carrageenan
Carrageenan, also known as carrageenan, is a hydrophilic colloid extracted from seaweed, like agar, in the form of a odorless powder or granule, and the color is white or light brown.
Carrageenan is common in industrial food production because it works very well when applied to dairy products, which is why it is often added to eggnog, chocolate milk, ice cream and instant pudding powder.
The jelly taste is more elastic than that made with agar, and it is very stable at room temperature, and the dry powder is not easy to decompose after a long time.
However, the general household use will be less.
pectin
Pectin is found in all fruits, with apples, plums, cranberries, raspberries and citrus peels having a high content of pectin.
Pectin has a thickening effect, gelatinizing in the presence of acidic environments and large amounts of powdered sugar. Its crystal clear state, attractive luster and pure flavor make it an excellent choice for fruit products.
Commonly available on the market are dry powders, liquids, or mixtures with other gelling agents. Commonly used for mirror coatings, glossy coatings, jams, fruit curds, fillings and fruit sugars.
At the same time, according to the proportion of esterification, it can generally be divided into two categories: HM pectin and LM pectin.
The difference is that HM pectin, the solidification effect is irreversible, even if reheated can not be melted. The LM pectin solidification effect is reversible.
What is NH Pectin?
NH pectin, which we are familiar with, belongs to LM pectin, which can be melted and cured again by heating. It works in an acidic (about 3.6) high-sugar (58-68%) environment with water or fruit, and is suitable for the production of coolies, jams, gummies, drizzles and mirror pectins.
NH pectin usage
It can be mixed with the white sugar or dry powder substance in the formula, then poured into a heated liquid (not more than 40 ° C) and stirred evenly, and continuously heated until completely dissolved or boiled, cooling and then condensing.
*The source of knowledge points refers to "Baking Principles".
(Image source: ins & bing)
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