Preparation of jelly liquid → mold filling → cold storage setting → demoulding → decoration.
1. Preparation of jelly liquid
The preparation method of jelly liquid is relatively simple. Generally, gelatin is soaked first, then melted in water, and then the required ingredients are added, that is, mixed into jelly liquid. According to the different solidification materials used, there are two common methods to prepare jelly liquid: jelly powder or gelatin.
(1) It is the most convenient and time-saving method to prepare jelly liquid with jelly powder and jelly powder. Because all the solidified raw materials-jelly powder have been prepared and disinfected in the factory, then dried and packaged for the market. Users only need to use it according to the instructions on the product package and the dosage ratio table, which is very convenient to use.
(2) Using gelatin to prepare jelly liquid It is a common method to make jelly with gelatin. The trade names of commonly used gelatin are white gelatin, gelatin film, gelatin powder, gelatin tablets, gelatin powder and so on. In actual use, it should be used according to the instructions of different raw materials. If you use transparent film and adhesive sheet, you need to soak the adhesive sheet in cold water before preparing it. If binding powder is used, it is required to soak it in a small amount of cold water before mixing.
2. Fill the mold with jelly liquid
The formation of jelly is closely related to the formula of jelly materials and the use of molds. Jelly is mostly formed by mold. The general method is to put the mixed solution of jelly into various molds and solidify it at low temperature to form products.
The shape of jelly is related to the size, shape and cooling time of the mold. Generally speaking, jelly is formed without large or complicated molds. Because the gel force inside the jelly is not enough to maintain the supporting force of the finished products made by large molds, if the amount of raw materials is increased, the quality and taste of the finished products will inevitably decrease, or even become inedible. Therefore, when using molds, small and simple molds are mostly used to ensure that the finished product has an appropriate shape and edible quality. Attention should be paid to the following items in the process of filling jelly liquid into the mold:
(1) When pouring the jelly liquid into the mold, avoid foaming. If there is foam, please use a clean tool to skim it out, otherwise it will affect the appearance of the finished product after cooling.
② The diced fruit used to make jelly should be drained before use to ensure the quality of the finished product.
(3) Use fruits, try not to use or use fruits with more acidic substances, such as lemons and fresh pineapples, because too much acid will reduce the gel strength of jelly and the elasticity of finished products. If necessary, cook these fruits for a few minutes to inactivate their protease before using them.
(4) Jelly dessert is a food directly facing people, and it is necessary to ensure the hygiene of mold.
3. Solidification of jelly
The solidification of jelly is mainly formed by cooling, but the amount of gel, solidification temperature and time are related to the solidification quality. The general setting method is to pour the prepared jelly liquid into the mold and put it in the refrigerator for cooling and setting. The time required for solidification depends on the amount of gelatin in the jelly formula. The greater the amount of gelatin in the formula, the shorter the coagulation time, but the more gelatin is not the better. If it is used too much, the finished product will solidify too hard, which will not only lose the proper taste of jelly, but also lose the proper quality of jelly. Generally, the dosage of gelatin is about 3 ~ 6%, and the cooling time takes 3 ~ 5 hours.
The solidification temperature of jelly is generally 0 ~ 4℃. Generally speaking, the lower the temperature, the shorter the time it takes for jelly to solidify, and vice versa. However, when the jelly is solidified, it is not suitable to put it in a refrigerator with a temperature below 0℃, because most of the raw materials in the jelly are liquid raw materials containing water. If it is cooled at a low temperature below 0℃, the jelly will freeze and lose its proper quality. When jelly enters the refrigerator for cooling and setting, it should be sealed with a layer of fresh-keeping film to prevent it from colliding with other foods and affecting its own taste.
4. demoulding and decoration
When the final product is demoulded, the product should remain intact. Therefore, after the finished product is taken out of the refrigerator, it is best to rinse the bottom and periphery of the mold with warm water before demoulding. If the jelly is made of disposable jelly cups, demoulding is not required. The decoration of jelly depends on the demand, and is generally suitable for decoration with fruits, chocolate chips, dried fruits, whipped cream, etc. [1].
working methods
Exercise 1
Ingredients: 20g agar, juice (100ml) and 500ml fruit and water prepared according to personal taste.
jelly
Jelly (7 sheets)
Step: 1, soak agar in cold water for half an hour;
2. Heat and stir with 500ml of water until the agar is completely melted;
3. Pour in the juice and stir evenly;
4. Cut the fruit into small pieces and put it in a small cup;
5. Pour the prepared agar water into a small cup and put it in the refrigerator until it is solidified.
Exercise 2
Lavender jelly
Materials:
600 grams of water (one gram equals one gram), 30 grams of dried lavender, 15 grams of Geely T (Geely T is a colloid extracted from animal back fat and mainly used for dessert), 90 grams of fine sugar, 500 grams of fresh milk, 30 grams of dried lavender, 10 grams of Geely T and 780 grams of fine sugar.
Exercise:
1. Boil water, add dried lavender, soak for 1 min, and then filter for later use.
2. Dry-mix fine sugar with Geely T, add it to lavender tea by 1 and mix it evenly, then heat it with low fire, cook it until the sugar and Geely T are completely dissolved, then turn off the fire, pour it into the model for about 5 minutes, and wait for cooling.
3. Heat the fresh milk until it boils, then turn off the fire, add dried lavender, soak for 1 min, and then filter for later use.
4. Dry-mix the fine sugar with Geely T, add it to the milk in the third method and mix it evenly, then heat it with low fire until the sugar and Geely T are completely dissolved.