Gelatin is naturally derived, extracted from collagen in pig skin or animal bones, has small granules or leaves, pale yellow, odorless, has the effect of freezing, thickening, emulsifying, binding, using Cook tea, jelly, mouse cakes, marshmallows, marshmallow, pudding, panna cotta, create soft and supple to make dishes more attractive and delicious.
If you have ever enjoyed the tea, jelly, mouse cake with the soft, cool, cool taste, there will surely be curious about the ingredients that make this dish so soft. That material is gelatin. Gelatin is a familiar ingredient for professional bakers or often exposed to the world of cake, but for those who are new to the cake, they will want to explore this type of material. . So let's explore gelatin - the key ingredient in baking or desserts.
Soft, soft panna cotta cake with gelatin (Image: Internet)
What is Gelatin?
Gelatin is a naturally derived material, extracted from collagen found in animal skin and bones through boiling, with almost pure protein, has odorless, tasteless and slightly colored properties. Turn yellow.
Gelatin is made from collagen from animal skin and bones (Image: Internet)
Use of gelatin
Gelatin has the effect of coagulating, emulsifying, thickening, binding, making in alcohol, easy to combine with other ingredients, helping to stabilize the food structure, avoiding the phenomenon of liquid separation, thereby helping the finished product to have more durable structure. After being processed, gelatin is flexible, supple and soft.
With that advantage, gelatin is used to cook Khuc Bach sweet grual, marshmallow, pudding, panna cotta, jelly, green tea mousse, fruit mousse, jelly, etc.
Gelatin is an important raw material for cooking Khuc Bach sweet gruel (Image: Internet)
In addition, the gelatin component has the composition of amino acids, which help build and regenerate collagen for the skin, helping the skin white, smooth, effective beauty for women.
The amino acid component in gelatin also works to regenerate collagen for bones, cartilage and connective tissue of joints, so it is used to treat pain in people with joint pain.
Types of gelatin
Gelatin has 2 types: powder and leaf.
Gelatin powder: produced from 100% pig skin, has small particles like sugar, easy to dissolve, pale yellow, odorless, tasteless. Gelatin gel powder needs to be weighed to get the right ratio.
Gelatin powder (Image: Internet)
Usage: Soak gelatin powder in cold water for 10-15 minutes, the ratio of water is 5 times the ratio of flour.
For cold dishes: put gelatin powder solution in microwave oven for about 15 - 20 seconds, then mix with hot mixture to be done.
For hot dishes: Add the soaked powder solution directly to the hot mixture, stirring constantly until the gelatin powder is completely dissolved.
Once prepared, simply put the gelatin mixture in the refrigerator to solidify. Because of hygroscopic properties, it is best to preserve the gelatin in a dry place, with little moisture, limiting contact with water.
Gelatin in the form of leaves: thinly shaped, on the surface, it is often lined, odorless, tasteless, and slightly yellowish in color. Gelatin leaves have the advantage of determining the amount, weight, and ease of use compared to gelatin powder. Each gelatin leaf has a weight of 2gr, each use of gelatin leaves only needs to count the number of leaves to be able to accurately calculate the weight to use, without weighing and measuring like gelatin powder.
Leaf gelatin (Image: Internet)
Usage: Soak gelatin leaves with water at a rate of 5 times water weight of leaves for 10-15 minutes, take out, squeeze dry. For directly poured gelatin into hot dish, stir, gelatin will dissolve immediately. For a cold dish, warm up the squeezed gelatin for 30 seconds, or dissolve the gelatin in warm water for 30 seconds and then add it.
Absolutely note that gelatin should never be added to the boiling mixture, because this will lose the gelatinous effect of gelatin. After processing, it is necessary to freeze the gelatin-based dish according to the time required by the recipe for the finished product to achieve satisfactory results.
Usage rate and storage method
Gelatin in leaf and powder form has different usage and preservation methods.
- For galetin powder, use 6gr for 250ml of liquid.
- For gelatin leaves, for every 250ml of liquid, use about 3 gelatin leaves. Because 1 leaf gelatin is equivalent to 2gr of gelatin powder.
Gelatin powder for use only within 48 hours after opening the packaging, while leaf gelatin should be stored in a dry, cool, light to use longer.
Compare gelatin and jelly powder
Gelatin and jelly have the effect of coagulating, agglutinating and plasticizing but are two completely different ingredients.
Ingredients: Gelatin is made from collagen through the boiling process of animal skin and bones, in two forms: powder and leaves. Jelly powder made from seaweed or red algae, comes in two forms: flour and fiber.
About usage: Jelly powder needs to be cooked before processing, gelatin just soaked in cold water to expand.
About adhesive capacity: When solidified, the adhesion capacity of jelly powder is 8 times higher than getalin powder so it often makes the jelly, jelly with a thicker texture.
Where to buy gelatin?
Currently, there are many places of gelatin cakes such as supermarkets, markets and shops with many different origins, brands, and quality. For peace of mind when using, you should buy at supermarkets, shops selling baking materials, reputable cooking, with the origin, ingredients, barcode clearly on the product packaging for making cakes, making cakes Jellies, tea are both delicious and safe. You can choose prestigious addresses like DVP Market supermarket to choose the best quality gelatin products for you.
By this article, you probably know more about gelatin - the ingredient that makes the soft food you use every day. If you want to make tea, fruit jelly, and mousse cake with the indispensable presence of gelatin, please visit the supermarkets, shops selling quality ingredients to choose for themselves leaf or gelatin gelatin products with The amount is enough to make into the kitchen to make your favorite soft food.
