When making no-bake desserts, such as mousse birthday cake, frozen cheesecake, no-bake pudding, we often use Guylidin tablets (powder) to help the desserts solidify. The two are actually the same raw material, all custard, only the difference between block and powder. It is a protein-suspecting gelatin obtained from fish fat and fish fillets. It is a pure protein component without starch and lipid components.

According to the condition of Ghiritine, it can be divided into Ghiritine flakes (fish glue rolls), block; Ghiritine powder (Ghiritine powder), powder. Application, gilet tablets (powder) are required to soak in cool water for a while (can not use boiling water). After softening, then warm it up in water until it dissolves into liquid and add it to other ingredients. The areas that should be noted are:

The water used to soak the Gileadine has to be cool water (cool water in summer). Gileadine tablets dissolved in water to heat the temperature of Gileadine dissolved can not be too high (not higher than 60 degrees), if the water temperature is too high, it will jeopardize the solidifying power of Gileadine. Girardin tablets softened with cool water, you must shake off the water, and then warmed across the water to dissolve into liquid.

Gelatin powder, you must add 5 times the water soaking at once. The Ghirardelli powder soaked well without shaking off the water, must be a one-time release of water to the appropriate. Gilead soaked, if the temporary can not be used, must be placed in the freezer, and then removed when consumed.

Difference two

When applied in winter, after dissolved in water, can be placed in warm water insulation, to prevent re-solidification, jeopardizing the solidification characteristics. In winter, it is better to add the custard liquid in the last step to prevent it from solidifying immediately in direct contact with the cold mousse liquid, etc., and causing a bumpy feeling.

If you make fresh fruit mousse and other desserts, some of the fruit enzymes in the fresh fruit will break down the proteins (the main ingredient of giardiniera is egg white), so that the giardiniera will not be able to solidify. (Including papaya, kiwi fruit, etc.). Before this kind of giardin add this kind of fresh fruits, cook the fresh fruits first before you can.

Which is the best application for making no-bake desserts? According to the detailed introduction, we know that the pudding chips and pudding powder are all the same raw material, only the shape is not the same. The actual effect of the gelatinization is the same regardless of whether you apply the tablets or the powder, but there are a few things to keep in mind when using the tablets: the amount of gelatin tablets and gelatinized powder can be replaced by 1:1.

Gelatin powder should be filled with boiling water (5 times the flow of water) at one time when using, no need to shake off the water after softening, and immediately dissolve in water. Gilead tablets, on the other hand, must be soaked soft, shake dry water and then dissolved in water.