Where to put the self-made jelly to be able to shape the jelly made why can not be frozen

Jelly can be said to be adults and children like to eat snacks, sweet and sour, some of them have fruit inside. However, in order to facilitate the sale of the market will always have to add some other ingredients, as well as their own home to do. You can make your own by having gylcine or gylcine powder, sugar, fruit and purified water or milk. Then it is to let it mold and freeze. So where do you put the jelly when it's done to mold it? Why did not freeze it?

Where to put your own jelly to mold

Jelly mainly relies on agar-like substances to coagulate, in simple terms, you just need to buy Gilead or agar, or cold weather powder, or jelly powder, you can make your own jelly.

But one thing to keep in mind is that the activity made with gylcine needs to be refrigerated because it melts when it gets hot. And the jelly made from agar, chilly powder and jelly powder can be left at room temperature.

Make jelly why there is no jelly ah

There are two kinds of ingredients to make jelly on the market.

One is Gilead powder, which is usually said to be fish glue powder or gelatin, this product is derived from animal skin, bone, etc., he is not what we say vegetarian. To make jelly with Gilead powder you need to soak it in cold water and then heat it up and melt it. It is important to note that it should never be too hot, too hot will affect his ability to solidify.

If you want to add fruit when making jelly, you should also be careful, there are some fruits, such as kiwi, papaya, the enzymes in these fruits will break down proteins (the main ingredient of Ghirardine), which will make Ghirardine can not solidify.

Another type is agar. Agar is primarily a solidifying agent supported by seaweed, which is vegetarian. But agar is harder to dissolve, must be simmered in boiling water for several minutes to melt, and will solidify once the temperature drops to 40 degrees.

How many hours does it take to make jelly

You can put it in the freezer (cold) for an hour or so, then put it in the refrigerator (not so cold). It's faster that way, but it's best to put it in the freezer, usually 6 hours is the upper limit. If you put it in the freezer, after a long time, it is easy to lead to the separation of jelly components, especially water molecules will become pure water, from the colloid locked network structure slowly detached.