Many friends who have just come into contact with baking pastries may feel very confused about some raw materials, such as: gelatin, fish glue, gelatin, white cool powder, agar, pectin... Are you still stupid and unclear?
In fact, the above raw materials are a kind of "coagulant", they are very magical, can condense liquid raw materials into clumps, so that the liquid into a soft and smooth jelly.
Gilliding
Gilliptin = fish glue = gelatin, which means that gilliptin has several "vests". When you see a recipe that says fish glue or gelatin, know that this is actually gelatin!
Food grade gelatin is mostly extracted from pig skin, or from cow skin, beef bone, and fish. So we often call it: animal gel.
Gelatin tablets and gelatin powder are two different forms of gelatin. It is commonly used in the production of various desserts, mousse and other western pastries, and Hong Kong-style desserts.
Gilliding uses four words: hydration first. As long as the liquid is cold, it can basically be used to make gelatin swell.
(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)
Some fruit juices, such as pineapples, kiwifruit, and papaya, need to be heated and then cooled to make the proteases in them inactive, otherwise it will affect the effect of gelling.
In addition, when used with very acidic raw materials, the amount of gelatin needs to be higher.
White cool powder
The main raw materials of white cool powder are cold powder grass, rice, sweet potatoes, peas, etc., which are transparent after dissolving in water, and are mostly used to make jelly and water letter xuan cake, the taste is tender and smooth, and the fruit of the summer fire hits the milk, which is made with it.
White cool powder does not need to be soaked in advance, directly added to boiling water or other liquids, boiled until completely dissolved, do not need to refrigerate, cooled to room temperature will solidify, of course, 3 ° C or more refrigerated after eating will be more refreshing.
White cold powder added to the high-acid juice does not affect the solidification, under the premise of the same amount, the taste of white cold powder is not as soft and smooth as gelatin, but the texture of QQ bullets.
agar
Agar is also known as qiong gum, watercress, stone flower gum, cold day, its main materials qilin vegetable and stone cauliflower, rich in Hainan.
The form of agar is generally transparent strips or powders, the composition and coagulation of the two are not much different, generally used in the production of Chinese and Japanese dim sum, such as almond tofu, yokan, amber sugar and so on.
Agar, like gelatin, needs to be soaked in cold water for a while, absorbing water and expanding to about 4 times larger. It should be noted that the melting point of agar is about 90 ° C, so it is necessary to put it into boiling water or liquid and slowly boil and stir and melt, and the cooked agar liquid will solidify when it is cooled to 40 ° C, and it does not need to be refrigerated in the refrigerator.
Whisk the cream at about 5-10 ° C to maintain the ideal state, and the agar at this temperature has solidified, there is no way to mix well, so the agar can not replace the gelatin used to make mousse desserts.
Because the freezing point of agar is higher than the room temperature and human temperature most of the time, it can maintain a standing state even in the summer, and it is not melted in the mouth, but a relatively firm taste.
pectin
Pectin is extracted from fibroblasts in apple or citrus peels, and common pectin forms are powders, liquids, and gels. There are many types of pectin, the uses are not the same, according to the proportion of esterification, can be divided into HM type and LM type.
● HM pectin, the solidification effect is irreversible, even if it is reheated, it cannot be melted. It is often used to make jams, fruit gummies and sweet jelly fillings.
●The solidification effect of LM pectin is reversible, and it is more used to make drizzle and jelly.
*HM: high methoxyl high methoxy
*LM: Low methoxyl low methoxy
HM pectin, usually powdered, insoluble in cold water, insoluble in hot water, easily soluble in boiling water, pectin can be high acidity (PH2.5 or less) and high sugar.
LM pectin, powder or gelatin, NH pectin, which is commonly used in the production of drizzle noodles, falls into this category.
HM type pectin is often used to make jam and fruit candy, increasing the viscosity of jam and making candy Q soft and elastic. LM type pectin, the drizzle texture made with it Q is soft and shiny. It can also be applied directly to the surface of the fruit, which plays a role in isolating air preservation and aesthetics.