An article on understanding the commonly used baking ingredient "gelatine"

As the leader in Western pastry raw materials! Gelatin is second only to flour, eggs, milk and sugar in importance. It is often used in the production of mousse cakes, puddings, fudge and other Western baked goods.

So when it comes to gelatin, many friends always have various doubts. Today, the editor will introduce it to you with a teacher.

What is gelatine?

Also known as gelatin or isinglass,Chicken Collagen it is an animal protein colloid extracted from the bones, skin and tendons of cattle, fish, and pigs. It will have a fishy smell before use, but it will dissolve at room temperature (above 25 degrees). It has a soft texture and a little stickiness. It can be used in desserts to create a melt-in-the-mouth texture.

From the appearance and shape, gelatine can be divided into gelatine flakes and gelatine powder.Collagen Peptides The gelatine sheets are in the form of transparent light yellow flakes and tasteless; the gelatine powder is in the form of light yellow powder.

The functions and effects of the two are basically the same,5g Gelatin Sheet so gelatine tablets and gelatine powder of the same grade (same coagulation power) are interchangeable.

The role of gelatine

The main functions of gelatine in dessert making: coagulation, thickening, expansion, stabilization...

1. Condensation: mousse, jelly

When gelatine is mixed with water, it will form a semi-solid gel, which will solidify and shape the mixture being produced. When mixed with whipped cream in mousse, it can produce a bubble-like texture, and in jelly, it can form a springy texture.

2. Thickening: thick juice

Melting a small amount of gelatine and adding it to some fruit puree and sauce can increase the thickness of the liquid, reduce the fluidity of the liquid, and produce a richer taste. It is generally used in the thick juices of some desserts and the sauces in some dishes.

3. Expansion: Marshmallow

The production of marshmallows requires the use of protein to whip and expand. Gelatin not only plays a coagulating role in marshmallows, but the high protein content of gelatine can also promote the expansion of marshmallows with higher sugar content.

4. Stabilizer: ice cream

In gelatin-containing ice cream recipes, gelatine plays a stabilizing role. This role involves a molecular level explanation. You can understand that gelatine is like the steel bars used in building buildings.

Instructions

Gelatine slices: Soak the gelatine slices in ice water until soft, remove and drain, then add to the heated ingredients to dissolve before use.

Gelatine powder: Pour the gelatine powder into cold water 5 to 6 times to fully absorb the water, then pour it into the heated raw materials for use.

The ratio of gelatine mixture: gelatine tablets: water = 1:5/gelatine powder: water = 1:6

There are many techniques for using gelatine. If you don’t understand it, it can easily affect the coagulation effect~

When replacing gelatine powder and gelatine tablets, you can use a 1:1 ratio;

In some recipe steps, it is mentioned that "adding gelatine tablets" refers to the processed gelatine tablets. When using gelatine tablets in a recipe, if the soaking liquid is not listed in the recipe, it also needs to be soaked in advance. Under normal circumstances, gelatine flakes and gelatine powder will not be added directly, as it will cause granulation, so it is best to process it before adding it to other materials;

The gelatine tablets need to be soaked in cold water. If soaked in warm water, part of the gelatine will be dissolved and lost, affecting the gelatine's coagulation ability.

After soaking the gelatine, if it cannot be used immediately due to production or other reasons, it is recommended to put it in the refrigerator and take it out when needed.

Marshmallow gelatine tablets ice cream

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