Gelatine tablets:

It is a kind of traditional colloid for coagulation. The better gelatine tablets are transparent in appearance, slightly yellowish and tasteless, so they need to be stored in a dry place, otherwise they are easy to get wet and stick.

Gelatine powder:

The appearance is white powder, and its composition and efficacy are exactly the same as those of gelatine tablets, but it is more convenient to use than gelatine tablets.

How to use gelatine

Before using the gelatin tablets, cut a large piece into several small pieces, then soak it in ice water (be sure to use cold water), and spread the gelatin tablets out without folding. Soak it for about 10- 15 minutes, and it will be soft. After that, the gelatin tablets are picked up, drained, and put into the solution to be solidified, and then stirred and melted.

The purpose of softening is to make the dehydrated gelatine tablets absorb water again, which is beneficial to dissolve quickly after adding it into warm solution. The solution to be solidified should be as warm as possible, but not too hot, otherwise it will destroy the solidification effect of gelatin.

Use method of gelatine powder

When in use, the gelatin powder is soaked in 4-5 times of cold water for about 1-2 minutes (note that the powder is poured into water). There is no need to stir in this process. After it automatically absorbs water and expands, stir it evenly until it melts. Then add the warm solution that needs to be solidified (note that the amount of water used to foam the gelatin powder should be deducted from the formula ~).

If the gelatin powder is poured into cold water and stirred directly, it will be easy to agglomerate. The purpose of soaking in cold water first is to avoid that when the powder is directly poured into warm solution, the outer layer of the powder will become sticky, thus sticking to similar particles, which will make it difficult to melt.

Precautions for Gillidin:

(1) Desserts made by Gelatine need to be kept in cold storage, which is easy to melt and deform in a warm environment.

(2) Desserts made by Gelatine should be sealed and preserved to prevent the appearance of colloidal surface.

(3) Gelatine tablets should not be soaked for too long, otherwise they will be soft and lump, which will affect the solidification effect.

How to buy Gelatine

The original packaging of Bailey Gelatine tablets is 1 kg, which is too much for home baking, and I am afraid it will not be used up in two years. Moreover, from the point of view of convenient use, gelatin powder is also more convenient and does not need long-term soaking.

I suggest you choose gelatin powder. As for the fishy smell, as long as the products we choose are of good quality, there is generally no obvious fishy smell.