Everything you need to know about Gelatin and Vegan Gelatin~Gelatin, Agar-agar, carrageenan (EP214)
Today I want to share everything you need to know about gelatin, agar-agar powder as known as Kanten, and Vegan gelatin (=carrageenan and locust bean gum product.)
These are commonly used gelling agents in the Japanese kitchen; We use different usage for each one of them depends on what texture you want to make.
Today, I am going to be making raindrop cakes with 3 different gelling agent to see the difference, to make a comparison.
2×200ml Raindrop cake
・Gelatin
10g gelatin (powder or leaf)
10g white sugar
a pinch of salt
400ml water
・Agar agar (=Kanten)
4g Agar agar powder
10g white sugar
a pinch of salt
400ml water
・Vegan gelatin (=carrageenan and locust bean gum product)
13g vegan gelatin
10g white sugar
a pinch of salt
400ml water
Full recipe:
Agar agar
Vegan gelatin
related post
Facebook:
Check out my store on Amazon!
You will find what I am using in my video.
※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for “Give Away”!
music:youtube music library
Sharing output get better skills.
Thanks! Love from Japan♡
#kitchenprincessbamboo#gelatin#vegan
Original Source Link
