How many types of jelly powder are there? How to use flexible and crispy jelly powder
Jelly is a dessert that is loved by many people. However, there are many types of powders available for sale today. Hoang Yen jelly will share with you how to distinguish the types of jelly powder so you can choose according to your needs.
1-What is jelly powder made from?
Jelly powder is the main ingredient that makes the success of jelly dishes. It helps the ingredients stick together to create an extremely unique and equally attractive texture of the jelly.
They are made from natural ingredients such as seaweed, apples or other plants. Each type of jelly powder will include different main ingredients, but still derived from nature.
2-How many types of jelly powder are there?
Crispy jelly powder
Crispy jelly powder, also known as Agar jelly powder, is derived from the red algae Gracilaria ou Gelidium in Japan. They are also a type of jelly commonly used in our country. The powder contains a lot of good minerals for the body such as: calcium, zinc, magnesium, ... completely harmless to human health. However, you should note that you should not use too much because it will cause bloating.
To produce crispy jelly powder, it is necessary to boil the algae first, squeeze out the water, then dry the algae and then grind it into a fine powder.
Crispy jelly powder has a fairly hard texture with high adhesion, so it is often used to make traditional jelly, jelly, and other jelly.
Flexible jelly powder
Flexible jelly powder has many different names such as carrageenan powder, jelly powder, coconut jelly powder. This powder is made from cartilage seaweed (Kappaphycus alvarezii syn. K. cottonii) - a species of seaweed in the red algae.
Jelly powder is industrially produced by freezing algae, then hydraulically pressing to completely separate the water. Then, dry the mass of algae and grind them into a fine powder.
The jelly powder is flexible but not too mushy and is often used to make coconut jelly or water drop mochi.
Ready-to-drink jelly powder
The main ingredient is extracted from the Konjac tree (belonging to the Nua family and growing in Asia) with high food safety, the powder is white in color, does not contain colorants, chemical sugars, preservatives.
This powder is suitable for making jelly in milk tea, after solidifying, the jelly will be quite supple and chewy, you can also add your favorite fruit flavor. In addition, Konnyaku powder is also used to make vermicelli and diet noodles.
3-Instructions for using flexible and crispy jelly powder
How to use crispy jelly powder
Mix according to the instructions on the package of the jelly powder, can vary a bit. If you use additional flavorings such as coconut milk, milk, and coffee, you need to increase or decrease the amount of water accordingly.
Normally, the instructions on the package of jelly powder are 50 g mixed with 2.5 ml of filtered water, but if you reduce the amount of water to 1.5 ml, the jelly made will be more crispy. Experiment several times to find the ratio that suits your taste best.
How to use flexible jelly powder
Apply increasing and decreasing the ratio of water to increase or decrease the plasticity of jelly. 10 g pack of flexible jelly powder can be mixed with 600 - 800 ml or 1 liter of water, if there are other ingredients such as milk, coffee, reduce it.
When cooking flexible jelly, bring the water to a boil, then slowly sprinkle the jelly powder in, and stir continuously until the package is empty.
When boiling water, turn on high heat, when sprinkling and stirring powder, turn on low flame. When all the flour is sprinkled, increase the heat a little bit and stir until dissolved, do not turn on high heat continuously, it will make the jelly foam and easy to spill out.
Add flavoring to delicious jelly
Heat until the jelly powder is completely dissolved, then add other ingredients such as coconut milk, fresh milk, coffee, stir quickly and then pour into the mold. Do not boil these ingredients at the beginning because they are easy to separate and affect the taste of the jelly.
4-Note when pouring jelly
When pouring multi-layer jelly, wait for the underside to freeze slightly before pouring the second layer. Use your fingers to test the jelly, if it is a bit frozen on the face, use a toothpick to tattoo the first layer and pour the second layer. Pour gently and pour into the corner to spread the jelly evenly, do not pour directly in the main area. between the first layer, it is easy to break the layer of jelly and jelly mixed together.
Source: Collector
---------------------------------------------------
HOANG YEN MANUFACTURING AND TRADING COMPANY LIMITED
Address: Group 14, Canh Hau Industrial Complex, Lam Ha Ward, Kien An District, City. Hai Phong
Phone: (02253) 3576405, 0903463727, 0987508384
Email: raucauhoangyen.hp@google.com - Website: https://raucauhoangyen.com.vn
