Why does gelatin have this effect? This should start with the origin of gelatin, also known as fish glue and gelatin, which is a colloid extracted from animal bones (mainly fish bones, fish skins, etc.). ).). The main component is protein, which has the effect of natural solidification. For example, the fish soup and chicken soup we make every day will solidify into jelly after cooling.
Therefore, rubber powder is harmless. Both rubber powder and clear film are gelatin. In the existing way, only one is tablet and the other is powder.
Rubber powder is widely used to make jelly, pudding and mousse cake. Among them, mango pudding is a jelly-like semi-solidified dessert made from mango pulp or juice. The key to its solidification is to add coagulant, and gelatin powder is the most widely used.
jelly powder
Jelly powder, as its name implies, is used to make jelly. Jelly powder is actually Geely powder with Geely powder, agar, essence and sugar, which can be directly used to make jelly and mango pudding. It needs the solidification of rubber powder, so jelly powder can be used instead of rubber powder here.
However, since essence and sugar have been added to jelly powder, there is no need to add sugar if jelly powder is used to make mango pudding.
It is worth mentioning that agar is added to jelly powder, which is also a coagulant. Although it has the same solidification effect as Geely powder, the finished product made of Geely powder has a hard taste and is not suitable for making mousse cakes. Therefore, although jelly powder can replace gelatin powder in mango pudding, it does not mean that jelly powder can replace gelatin powder.
Besides jelly powder, the Geely powder used to make mango pudding can also be replaced by white jelly.
So how do you make mango pudding with jelly powder? How to increase the proportion of various ingredients? The following are the basic steps.
Basic steps of making mango pudding in jelly powder.
List of ingredients: 200g mango, 250ml pure milk and 30g jelly powder.
Basic practice:
(1) Peel mango, take pulp, put it in a juice cup with milk, and squeeze it into mango milk juice for later use. To make the pudding taste more delicious, sieve it once;
(2) Pour half mango juice into a small pot, then pour 30 grams of jelly powder, stir well, then add the remaining mango juice, and continue to stir well;
(3) Put a small pot on the fire, heat it with medium fire or low fire, stir constantly when heating, turn off the fire after boiling, and add some mango pulp.
(4) pouring into a mold, smoothing the surface, cooling and refrigerating in a refrigerator for more than 2 hours. Ice ice tastes good and cool.
Matters needing attention
(1) Pay attention to diced powder when buying pudding. There is diced powder specially made for mango pudding on the market. If all the sugar needed in this ingredient list is added, there is no need to add sugar. So is jelly powder's pudding.
(2) Gelatine powder and jelly powder can't be substituted equally. In fact, the specific proportion depends on the proportion of their respective rubber powder. Generally, the ratio of liquid to powder is given in the instructions, so just follow the instructions.
(3) Generally, the more butyl powder or jelly powder is added, the better the solidification effect will be, but the taste will be hard. On the contrary, the less the addition, the worse the solidification effect and the softer the taste. You can choose the appropriate proportion given in the manual.