Gelatine begins to melt at 35℃ (close to body temperature), and after boiling, it will reduce or lose the gelation effect, so low temperature should be used when hydrating foam is dissolved, and the optimal temperature is between 50-60℃.
It's still a matter of temperature to add 5g gelatin to 200g milk.
Extended data:
How to use:
1 softening
For the convenience of storage, the gelatin tablets need to be dehydrated and dried in the process of processing, so if you want to use gelatin tablets in making desserts, you must first soften them in cold water. The specific operation method is to take a bowl, pour a proper amount of cold water into it, add the gelatin tablets, and stir them back and forth with a fork, so that the gelatin tablets will swell in cold water, which is often called "softening" in dessert training courses.
It should be noted here that under normal circumstances, 4 tablespoons of cold water can soften about 7g of gelatin. If it is gelatin powder, it takes about two minutes, and gelatin tablets need 15 minutes.
Step 2: melt
The softened gelatine needs to be heated in water to melt it. When the gelatine is transparent and clear, quickly pour it into the liquid ingredients and stir it well, otherwise the gelatine will stick to the bottom of the basin.
When the dessert is ready to be frozen, the gelatin will also gelatinize. If you want to speed up the gelatinization, you can take an ice bath and stir the dessert paste through ice water until you scoop it up with a spoon and pour it back into the plate.
Use skills:
1. Desserts made with gelatine need to be kept in cold storage, and it is easy to melt and deform in a warm environment.
2. Desserts made with gelatin are best sealed to prevent the surface from producing a colloidal surface.
3. Sugar will reduce the coagulation degree of gelatin, so the more sugar, the softer the dessert.
4. When the gelatin is melted, it should not be heated to boiling, which will make the gelatin lose its condensing power.
Reference link: Baidu Encyclopedia-Gilliding