Gelatin and isinglass should be the same, and there is also agar made from agarwood.
Gelatin is also called gelatin or isinglass. It is a glue extracted from animal bones (mostly cow bones or fish bones), and its main component is protein. Flake gelatine is also called gelatine tablets. It is translucent and yellowish brown and has a fishy smell. It needs to be soaked in water to remove the fishy smell. The gelatine tablets that have been decolorized and refined to remove the fishy smell are more transparent in color and more expensive. Gelatine sheets must be stored in a dry place, otherwise they will stick to moisture. Powdered gelatine is also called gelatine powder, which is also called "(mouth) gelatin powder" in Hong Kong recipes. It has exactly the same effect as gelatine tablets.
.V I | T ` v2h1W K0 gelatine powder. When using it, pour it into ice water first to allow the powder to absorb enough water and expand. No need to stir, otherwise the powder will easily agglomerate. Wait until the powder is fully absorbed. After the water is removed, stir until melted.
When using gelatine sheets, please pay attention to the following steps:
——The gelatine sheets should be cut into small pieces (to facilitate soaking).
——Try not to overlap when soaking. The water should be about 5 times the amount used and the material should be submerged.
——Soak until soft and drain the water, then add it to other ingredients and mix well.
——Heat all the materials until the gelatine melts. The temperature should not be too high, otherwise the gelatin condensation effect will be reduced.
2. Geely T Jelly T
Geely T, also known as jelly powder, is a mixed type of processed colloid, which is plant-based and has a taste between gelatine and agarwood. , can condense at room temperature. Before use, mix it with sugar and then add water to boil.
One gelatine sheet 2.5g~3g=1/2 tsp gelatine powder
1 tablespoon gelatine powder=4 gelatine sheets=12g
30g gelatine tablets = 30g gelatine powder
3. Agar
Also known as agar, it is extracted from seaweed, and is also known as plant-based gelatine. It is a yellow-white transparent flake or powder that can absorb twenty times the amount of water and needs to be heated to melt. When the temperature drops below 40C, it will begin to colloid. Gelatin needs a lower temperature than agarwood to completely solidify, and snacks made from agarwood do not have the same "trembling" feeling as if gelatine is touched, and it will not melt in the mouth quickly. Yes, snacks made with Chinese cabbage are harder and crispier in texture.
What kind of snacks can you consider using agarwood instead of gelatine? Some snacks contain other materials with "low-temperature condensation properties", such as chocolate, cream, etc., to help the snacks solidify. At this time, agarwood can replace gelatin in the recipe.