Powdered gelatine is also called gelatine powder. It is also the "(mouth) gelatin powder" in Hong Kong-style recipes. It has exactly the same effect as gelatine tablets.

The gelatine powder bought in Taiwan has a stronger fishy smell than gelatine tablets.

There are two types of gelatine powder purchased in foreign supermarkets. The gelatine powder on the wine rack is used as a clarifier and has a fishy smell. The gelatin powder in pudding powder and jelly powder is used in Western pastries and has no fishy smell.

When using gelatine powder, first pour it into ice water to allow the powder to absorb enough water to expand. No need to stir, otherwise the powder will easily agglomerate. After the powder has absorbed enough water, stir again. melt. (Many gelatin purchased abroad can be stirred directly with hot water. Just read the package instructions before use)

One gelatine sheet (=) 2.5g~3g = 1/2 tsp gelatine Powder

1 tablespoon gelatine powder (＝) 4 pieces of gelatine tablets = 12g

30g gelatine tablets (＝) 30g gelatine powder

Use Ingredients?

1 part gelatine powder

Drinking water at room temperature (pure water/mineral water) - use 3 parts for gelatin opening

Drinking water at room temperature (pure water/mineral water) Mineral water) - melt and use an amount that covers the gelatin block

How to use gelatine powder: How to do it?

Since gelatine powder is another form of isinglass, so What you need to know is that you must first reduce the gelatine powder to its colloidal state, so the first step is to mix the gelatine powder and water in a ratio of 1:3 (for example: 5g gelatine powder: 15g edible water ) Pour this fixed mix together (? Don’t ask me why, 1:3 is the fixed mix of liquid gelatine powder) and then let them stay for a while, the powder will slowly absorb the water and become a gel, no matter your portion size How much? The first step must be to see the powder turn into a sticky gel (the time is not limited, the weather in the south is hot now, I poured the water in and it was completely absorbed into the gel within 3 minutes). You can almost use a spoon to stir it evenly

2. Heating over water: After the glue is opened, it becomes the basic state. You will find that it is just a ball of glue, which is difficult to use, so in order to make it easier for you to make food, we also It has to be "melted" into a liquid form. At this time, put some edible water into the gelatine powder. It is ok if the amount of water here slightly covers the gelatin (since fruit or juice may be added in the subsequent production, in order to solidify better, I recommend using less here. water to "melt" it), then mix the whole bowl of glue with edible water, put it in a container, heat it over low heat over water, stir as much as possible during heating, and "melt" the glue into liquid as soon as possible. Never let it The melted liquid smokes or even boils (this is my failed experience, because if it exceeds the melting point of isinglass, it will not lose its coagulation function, so the hotter it will be, the more it will affect its coagulation power. We are not professional enough to use temperature. Use a thermos to heat it, so you can take it out as long as you see the gel is completely liquefied)

The "melted" gelatine powder becomes gelatine water. If you need to use it at this time, you can use ice water. Anyway, soak it in water with a lower temperature and let it cool down, waiting to be added to the ingredients. (If your gelatine water turns white when it cools down, it may be that the gel you melted has just the right amount of water and can solidify easily. You can stir it a little, then add it to the ingredients as soon as possible or put it into the hot water. Add a little water to the pot and heat it again)

Tips

If you are making pudding or panna cotta, you may use milk from the first step. The fixed mix of 1:3 will not change. Just replace the water in this recipe with the required liquid.

In addition, I emphasize that in the first and second steps, except for the water boiled in the water, the water mixed in the gelatine powder bowl is ok if it is room temperature drinking water, which is normal Water you can drink directly.

Just put the prepared jelly on the fresh-keeping layer of the freezer. If you do it right, it will solidify quickly. Don’t make such low-level mistakes as putting it in the quick freezer.

Thank you for reading my long-winded sharing. I wrote it so carefully because in the process of my own exploration, I kept making mistakes because I didn’t understand new things. I hope others like me will share this process. People no longer have to work so hard to find some wrong methods on the Internet.