Gelatine tablets or gelatine powder are widely used in making cakes and jellies in Mu Si. Mainly plays a role in stabilizing the structure. Protein, which constitutes gelatin, contains 18 amino acids, 7 of which are essential for human body. Except for water and inorganic salts below 16%, the content of protein in gelatin accounts for more than 82%, which is an ideal protein source.

Desserts made with gelatin 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.

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.

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.