In our daily life, we all see cakes and desserts. Even make cakes at home. So what does the gelatin used in the cake do? How do we use it? As a gelatin manufacturer, here are the impact of gelatin to make gelatin ice cream cake.
The impact of gelatin to make gelatin ice cream cake:
1. Make the cake embryo first, preheat the oven at 180 degrees Celsius, separate the egg white and egg yolk, and place them in two dry and clean containers.
2. Add corn oil to the egg yolk and stir evenly, add milk, and 20 grams of white sugar, stir evenly, sieve the low-gluten flour, and then stir evenly, there is no particulate matter.
3. Use an electric whisk to beat the egg whites. Divide 30 grams of white sugar into the egg whites on average three times. After three beats, the egg cream will appear lines. Pick up the egg beater and the egg cream will have sharp corners.
4. Melt the gelatin film by heat. This is to play the role of gelatin. Take one-third of the egg frost and add it to the egg yolk, mix well, pour it back into the egg frost, mix it up and down, pour it into the mold, shake it a few times to eliminate bubbles, put it in the oven, 180 degrees Celsius, 60 minutes, and take it out Put it aside and let it cool, and demould it for later use.
5. Melt the ice cream to a state where it can be stirred, and put it in a container for easy application on the cake. Cut the cake base into three even slices, take the bottom cake base, spread a layer of ice cream on the surface, then put a layer of cake base, spread the ice cream evenly, and then cover the remaining cake base.
6. Add whipped cream with softened gelatin, stir evenly, whip and then add gelatin and sugar to whip the cream until the cream hardens, and spread the cream evenly on the surface of the cake as a decoration.
The role of gelatin in the steps of making gelatin ice cream cakes
Gelatin acts as a stabilizer. First, people extract and refine gelatin from animal skin and bone. Then, it is collagen protein. It is white or light yellow solid. It is almost odorless and tasteless. The relative density is 1.3 to 1.4. It is insoluble in cold water, but can absorb 5 to 10 times. The cold water mass expands and softens, dissolves in hot water, and forms a gel when it cools. About the role of gelatin. Gelatin was the first stabilizer used in soft serve ice cream and is still in use today. It has the advantage of forming a gel during freezing and hardening, which prevents ice crystals from growing and keeps soft-serve ice cream soft, loose, smooth and creamy. The dosage is usually about 0.5%. It can be heated with water to make a 10% solution and then added to the mixed raw materials.
About us
The above is a brief introduction to the impact of gelatin. Not only are we one of the best gelatin suppliers in China, we are also collagen and pectin manufacturers. If you want to buy it or want to know more product information, please feel free to contact us.
