It is widely used in home baking, and its function is to solidify ingredients. The food added with gelatin tastes soft and elastic, especially when making mousse or pudding. Gelatin is mostly sold in the form of flakes, also known as gelatin tablets. Translucent, yellowish brown, fishy. Need to soak in water to get rid of the fishy smell. The color of refined gelatin tablets after decoloration and deodorization is more transparent and the price is higher. Gelatine tablets must be stored in a dry place, otherwise they will stick together when they are wet. After the ice bubbles soften, directly heat the container filled with gelatin tablets (microwave for a few seconds) and stir, then add the liquid material (fruit paste) in the mousse filling and mix with the light cream; If the gelatin solution is slightly solidified, there will be uneven stirring, and there will be transparent small particles when eating! Gelatin powder, also known as gelatin powder, is the "oral powder" in Hong Kong-style recipes, and its efficacy is exactly the same as that of gelatin tablets. When using gelatin powder, it should be poured into ice water to make the powder absorb enough water to expand, otherwise it will be easy to agglomerate without stirring. After the powder absorbs enough water, it should be stirred until it melts. When using gelatin, it must be soaked in at least five times the amount of ice water and then heated in water (the temperature is about 55-65 degrees Celsius). Heating until gelatin is dissolved, adding other materials and stirring. After the finished product is cooled and put into the cold storage, the food will solidify and set. The food added with gelatin is soft and elastic, which is suitable for making cheesecake. It is an essential basic material for making cakes.