What are the differences between gelatine sheets, gelatine powder, and agar-agar? Can they be substituted for each other?

Many friends who are new to baking pastries may be confused about some raw materials, such as gelatine powder, gelatine flakes, isinglass, gelatin, agar, etc., which confused Zheng Xiaoyou at first. After reading these raw materials, my mind was completely confused...

In fact, these raw materials are all coagulants. They are very magical and can condense liquid raw materials into balls, turning the liquid into a soft and smooth jelly.

gelatine = isinglass = gelatin

Gelatin is also called gelatin or isinglass, which means that gelatine has several vests, and it is the same thing if you change the vest.Chicken Collagen So if you see someone writing isinglass or gelatin in a recipe, you should know that it is actually gelatine! Gelatin is a gelatin extracted from animal bones (mostly cow bones or fish bones). Its main component is protein, so consuming gelatine is harmless to the human body.

gelatine powder and gelatine sheets

Gelatin powder and gelatine tablets are two different forms of gelatine. It is often used in the production of various desserts, mousse and other Western pastries and Hong Kong-style desserts.

gelatine sheets

Gelatine tablets are generally yellowish-brown in color and have a fishy smell. They need to be soaked in water to remove the fishy smell.Collagen Peptides 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. Soak gelatine sheets in cold water before using.

gelatine powder

Powdered gelatine is gelatine powder, and powdered gelatine is also called gelatine powder. The jelly powder in Hong Kong-style desserts is also gelatine powder,5g Gelatin Sheet and its effects are exactly the same as gelatine tablets. The gelatine powder should be stored in a sealed container. Soak in an appropriate amount of cold water before use. The completely soaked gelatine powder will become like a harder jelly.

The wonders of gelatine

When replacing gelatine powder with gelatine flakes, you can replace them in a ratio of 1:1. For example, if the recipe contains 5g of gelatine powder, then if you use gelatine flakes instead, 5g will suffice.

The amount of water required for gelatine is 5 times, which is not listed in some recipes.

Some recipe steps mention "adding gelatine sheets", which refers to processed gelatine sheets. When using gelatine tablets in a recipe, if the soaking liquid is not listed in the recipe, it also needs to be soaked in advance. Under normal circumstances, gelatine flakes and gelatine powder will not be added directly, as it will cause granulation, so it is best to process it before adding it to other materials.

Whenever possible, use cold water to soak gelatine tablets; if you use warm water to soak, part of the gelatine will be lost due to dissolution, thus affecting the gelatine's coagulation ability.

After soaking the gelatine, if it cannot be used immediately due to production or other reasons, it is recommended to put it in the refrigerator and take it out when needed.

Agar

Agar is also known as agar, agar, and cold weather. Hanten is often mentioned in Japanese desserts. It is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gels in the world. Agar is very expensive, has coagulation and stability properties, and can be used as a thickener and coagulant like gelatine. However, the product made from agar-agar has a harder texture, so it will not be used to make mousse cakes. In other words: gelatin cannot be replaced with agar!