I-Gelatin Yamaqabunga angu-5g
Gishidi le-elatin,eyaziwa nangokuthi i-leaf gelatine, iyishidi elincane elibonakalayo. Incazelo evamileingu-5g, 3.3g, 2.5g kanye no-2g.
Luhlobo lwensini (i-coagulant) ekhishwe ezicutshini ezixhumene nezilwane(ikakhulukazi isikhumba senkomo noma isikhumba senhlanzi), ingxenye eyinhloko yiprotheni. Kumelwe ifakwe emanzini abandayongaphambi kokusebenzisa, futhi kuncibilikiswe ngaphezu kwama-80°C. Uma i-asidi yesisombululo iphezulu kakhulu, akululaukuze iqandiswe, futhi umkhiqizo oqediwe kumele ugcinwe efrijini. Uzoba nokuqina okuhle kakhulukanye nokunwebeka.
Ishidi le-gelatin linezinzuzo eziningi, njengokucaca okuphezulu, okungenaphunga nokunganambitheki, okusheshayoisivinini sokuncibilika, kulula ukusebenza kanye nokuqina kwejeli. Ngokwesimo sayo, ivame ukusetshenziswaukwenza i-jelly pudding kanye ne-mousse. Ku-jelly pudding, ngokuvamile kunconywa ukuthi kusetshenziswe ngesilinganisoka-1:16; Nge-mousse, amashidi e-gelatin angu-10g ekhekhe le-mousse elingamasentimitha angu-6, amashidi e-gelatin angu-20g ekhekhe le-mousse elingamasentimitha angu-8.
Izimo zokugcina:Gwema ukushisa, umswakama kanye nokuxhumana nezinto ezinephunga uma zingavulwanga; vala ngemva kokuvula ukuze ugweme ukukhanya okukhulu, umswakama kanye nomonakalo wezinambuzane.
