It is widely used in home baking, and its function is to solidify the ingredients. The food added with gelatin tastes soft and elastic, especially in the production of Mu Si or pudding. Gelatine is mostly sold in flake form, which is also called gelatine tablet. It is translucent and yellow-brown, and has a fishy smell. It needs to be soaked in water to remove fishy smell. The refined gelatine tablet after decoloration and fishy smell is more transparent in color and higher in price. Gelatine tablets must be stored in a dry place, otherwise they will stick when they are wet. After the ice bubbles are soft, directly heat the container filled with gelatin tablets (microwave for a few seconds) and stir, then add the liquid material part (fruit puree) in Mu Si stuffing and mix it with the whipped cream; If the gelatin solution is slightly solidified, there will be uneven mixing, and there will be transparent small particles when eating! Powder gelatine, also called gelatine powder, is also the "oral powder" in Hong Kong-style recipes, and its efficacy is exactly the same as that of gelatine tablets. When the gelatin powder is used, it should be poured into ice water to make the powder absorb enough water to expand, otherwise it will be easy to agglomerate without stirring. After the powder absorbs enough water, it should be stirred until it melts. When using gelatine, it must be soaked in at least five times the amount of ice water and then heated in water (the temperature is about 55-65 degrees Celsius). After heating until the gelatin is dissolved, add other materials and stir. When the finished product is cooled and put into cold storage, the food will solidify and set. The food added with gelatin is soft and elastic, which is suitable for cheese cake. It is an essential basic material for making cakes.