When making desserts such as mousse, non-baked cheesecake, and non-baked pudding, fish gelatin (gill) is a familiar regular, it is mainly used to solidify desserts, while other desserts will use another coagulant ---- agar.
Fish gelatin powder (tablets) = gelatin powder (tablets) = gelatin
A kind of colloid extracted from the skin and bone of animals (it can be seen that it is not vegetarian), also known as gelatin, because of its English name gelatin, also transliterated as gilliptin. There are two kinds of powder and flake, and the usage is similar.
agar
A coagulant made from seaweed, therefore, agar is vegetarian. The most common agar is silky, harder than gilliptin, and is often used to make pastries such as yokan and cold cakes.
Fish gelatin soaked in cold water (can not use hot water), reheating until melting, you need to pay attention to the following points:
1, heating to the melting stage can not be overheated, otherwise it will affect the solidification capacity of fish glue.
2, fish gelatin powder and fish film can be used interchangeably, the dosage is the same.
3, if you make fruit mousse and other desserts, because the enzyme in some fruits will break down protein (the main component of fish glue is protein), so that fish glue can not be solidified, such as kiwifruit, papaya, etc., therefore, before adding fish glue to such fruits, you must first cook the fruit.
4. If the fish gel foam cannot be used immediately, it can be stored in the refrigerator.
The agar needs to be boiled in boiling water and boiled for a few minutes to melt completely, and once the temperature drops below 40 degrees Celsius, it will immediately solidify.
Can fish glue and agar replace each other?
No!!
Here's why:
1. The freezing point is different. Agar will solidify below 40 degrees Celsius, while fish gelatin must be refrigerated before solidifying. Fish gelatin is mostly used in desserts such as mousse and pudding, the stirring temperature is low, if you use agar, you have not waited until the stirring is completed (especially when you need to mix with the light cream and the like) it will solidify into pieces and cannot be mixed.
2, the taste is different. Fish gelatin tastes softer than agar.
Hardcore content does not need to be accompanied by pictures, and everyone looks at it and cherishes it!
Here's the easiest way to make summer pudding.
Ingredients: 120cc milk, 3 tbsp sugar, 1 egg
Caramel: 2 tbsp sugar, 1 teaspoon water, 1 teaspoon boiling water
Preparation steps:
1: Take a container of pudding, pour in 1 tablespoon of granulated sugar, 1/2 teaspoon of water mixed evenly, microwave 500W for about 2 minutes, to sugar water to become caramel color prevails.
2: Add 1/2 boiling water after caramelization of sugar water.
3: Prepare a bowl and pour in milk, sugar and eggs and stir well.
4, directly filter into the above pudding container, and then microwave 500W heat for about 2 minutes.
5, take out and let cool, and then refrigerate into an icy taste can be enjoyed.
This is the legendary 5-step pudding method, simple and convenient!