Gelatine is gelatin and fish glue, which is a protein colloid extracted from the bones, skin and tendons of fish, cattle and pigs. It belongs to meat food, and its coagulation power is easily affected by the acidity of the liquid. The higher the acidity, the worse the coagulation power. It is often used to make Mu Si, jelly, ice cream and other desserts.
Before using gelatin tablets, you need to soak them in cold water that you can drink directly for a while. Be sure to use cold water and pure water! Ice is better! There is no fixed proportion of soaking water, as long as the gelatin tablets are not used.
Skills of using gelatine tablets
When the gelatine tablet becomes soft and Q-elastic, it is well foamed. Squeeze the water on the surface by hand, and then heat it with other liquids/separate it from water/put it in the microwave oven until it melts. If you use it to make Mu Si, remember to cool it to room temperature and then mix it with whipped cream ~
Gelatin powder is soaked in cold water at the ratio of powder to water of 1:5, and then it is melted after it completely absorbs water. The melting method is the same as that of gelatin tablets. After gelatin is soaked, if it is necessary to suspend the subsequent operation for some reason, it can be sealed with plastic wrap and put in the refrigerator for cold storage.