What dessert can be made with gelatin slices, can gelatin slices be made into lollipops

The main functions that gelatin can play in dessert making: coagulation, thickening, swelling, stabilizing ......1. Coagulation: After the mousse, jelly gelatin and water are mixed, it will appear semi-solid gel, and then the mixed liquid substance in the production will be condensed and shaped.

When mixed with whipped whipped cream in the mousse, it creates a bubbly texture and a Q-elastic texture in the jelly.

2. Thickening: Thick juice Melt a small amount of gelatin and add some fruit puree and sauce to increase the consistency of the liquid, reduce the fluidity of the liquid, and produce a richer taste. It is generally used in the thick juice of some desserts and the sauces in some dishes.

3. Swelling: Marshmallow The production of marshmallows requires the use of protein to swell. Gelatin not only plays a coagulant role in marshmallows, but also high protein content can promote whetting and expansion in marshmallows with more sugar content.

4. Stabilizer: Ice cream In the ice cream formula containing gelatin, gelatin plays a stabilizing role, which involves the explanation of the molecular level, and we can understand that gelatin is like the steel bar used in building a building.

1.Soak the gelatin slices in cold water in advance until soft, peel and seed the papaya, cut into cubes and put it in a bowl.

2.Put the milk in the milk pot, add caster sugar over low heat and heat until melted, squeeze out the gelatin slices, put it in the milk and heat it until the gelatin slices melt, let it warm or cool, and pour it into a papaya bowl.

3.Put it in the refrigerator for more than 2 hours to solidify, take out the demoulding and cut it into pieces.

The main effects of gelatin in desserts are: coagulation, thickening, swelling, and stabilization.

1.Coagulation: can be used as mousse and jelly.

2.Thickening: It can make thick juice.

3.Swelling effect: can make marshmallows.

4.Stabilizer effect: can make ice cream.

This can be used to make donuts and can also be used to make birthday cakes.

Ingredients: 6 strawberries, 300 grams of milk, 30 grams of jelly powder, 300 grams of yogurt, appropriate amount of honey.

First, the materials are ready.

2. Put jelly powder and 30 grams of milk in a bowl, steam and set aside.

3. Put the yogurt and 6 strawberries in a mixing cup.

4. Add honey.

5. Add the remaining milk and jelly powder to the cup.

6. Start the mixing cup and beat the ingredients until smooth.

7. Put it in a container and put it in the refrigerator for about an hour.

8. It can be eaten after it solidifies in about an hour.

You can make milk pudding as follows:

Ingredients: 3 slices of gelatin, 150ml of milk

Excipients: appropriate amount of white sugar, appropriate amount of vanilla extract, appropriate amount of water.

1. First of all, put the gelatin in water and soak it softly.

2. Then pour the milk into a basin.

3. Add vanilla extract.

4. Then put in the softened gelatin.

5. Sit the pot on the fire and heat it over low heat.

6. Add granulated sugar and stir constantly.

7. Wait until the gelatin and sugar are completely melted.

8. Quickly pour it into a bowl and put it in the refrigerator immediately after cooling.

Gelatin tabletsYou can make lollipops, you can do itCheese sticks, because the gelatin and jujube slices are jelly-shaped, so it is most suitable for cheese sticks.

To do this, chop the gelatin slices, put them in a small bowl, soak them in a little cold water to soften, and pour out the excess water. If gelatin powder is used.

It is also necessary to soak in cold water in advance to soften. Take a small milk pot and pour in the milk and sugar.

Mixed. Add three more cheese slices, heat over low heat and stir until completely dissolved.

Remove the milk pot from the heat, let the milk cool slightly to about 50 degrees, pour in the soaked gelatin and stir well, use the residual temperature to completely dissolve, and the cheese liquid is ready. Place the mould in a tray and pour the cheese liquid into the mould in the corresponding position. Put the mold in the refrigerator for about 20 minutes, and then remove the mold after solidification.

Difference Between Gelatin and Agar:

1. Freezing point.

Different. Agar solidifies below 40 degrees, while gelatin must be refrigerated to solidify. Glatin is mostly used in desserts such as mousse and pudding, and the mixing temperature is low, and if agar is used, it is not yet mixed well (especially with whipped whipped cream.

and so on) will solidify into a lump and cannot be mixed evenly.

Second, the sense of fighting is different. The texture of gelatin is softer and more elastic than agar, and if agar, such as mousse, it completely loses its tender texture. Again, yokan.

When gelatin is used for dessert, the taste also loses its moistness.

3. Desserts made with agar can be placed directly at room temperature even in summer (such as yokan in the supermarket is generally packaged directly on the counter), while desserts made by Gelatin need to be refrigerated to prevent melting.

Desserts that can be made with gelatin slices are: mango pudding, strawberry jelly, lemon mousse, chocolate pudding, and cream jelly.

1. Mango pudding: Dissolve the gelatin slices according to the instructions on the package, mix them with boiled milk, add an appropriate amount of sugar and mango pulp, stir well, pour them into the pudding mold to cool, and put them in the refrigerator to refrigerate and solidify.

2. Strawberry jelly: Dissolve the gelatin slices according to the instructions on the package, mix them with boiling water, add an appropriate amount of sugar and chopped strawberries, stir evenly, pour them into the jelly mold to cool, and put them in the refrigerator to refrigerate and solidify.

3. Lemon mousse: Dissolve the gelatin slices according to the instructions on the package, mix them with boiled milk, add an appropriate amount of sugar and lemon juice and stir well, put them in a blender to beat and infiltrate until the volume is fluffy, pour them into a cup to cool, and put them in the refrigerator to refrigerate and solidify.

4. Chocolate pudding: Dissolve the gelatin slices according to the instructions on the package, mix them with boiled milk, add an appropriate amount of sugar and chocolate chips, stir well, pour them into the pudding mold to cool, and put them in the refrigerator to refrigerate and solidify.

5. Cream jelly: dissolve the gelatin slices according to the instructions on the package, mix with boiling water, add an appropriate amount of sugar and milk and stir well, pour them into the jelly mold to cool them, put them in the refrigerator to refrigerate and solidify, and finally coat the surface of the jelly with a layer of cream.

1. Milk pudding.

Gelatin tablets are 5 grams per slice and tablets are used.

Soak in purified water for about 6 minutes.

Drain the water. Pour in a ridge of half milk, add sugar, and heat on a stove over minimal heat, stirring constantly until the gelatin slices and sugar are completely melted.

Remove from heat, add the remaining milk and stir to combine.

Pour into two cups.

Seal the rim with plastic wrap. Refrigerate in the refrigerator for more than two hours, or you can take it out again the next day and enjoy it.

2. Roasted milk with gelatin slices.

To prepare a non-stick pan, I used this three-yuan pure milk carton of 250ml, this milk is delicious