Factory source Gelatine Leaf Weight - High Transparency Gelatin Sheets for Dessert – Gelken


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Factory source Gelatine Leaf Weight - High Transparency Gelatin Sheets for Dessert – Gelken Detail:

First, soak the film in ice water, then squeeze the water by hand, and then use it after heating and melting.Can be used in a variety of such as mousse cake, frozen cheesecake, decorative cream and jelly, pudding, ice cream, etc.The main component is protein.Protein contains 18 kinds of amino acids, seven of which are essential for human body.It is made of animal protein glue by hydrolysis.Usage: soak in ice water for a while, then squeeze the water by hand, heat and melt the water before use.Can be used in a variety of fillings such as mousse cake, frozen cheesecake, decorative cream and jelly pudding.Can be used in a variety of such as mousse cake, frozen cheesecake, decorative cream and jelly, pudding, ice cream, etc.The main component is protein.Protein contains 18 kinds of amino acids, seven of which are essential for human body.

For example, mango mousse cake is made by mixing Oreo cookies into powder in a blender.Melt butter and pour into biscuit crumbs. Mix well.Pour into the mold, crumble the biscuits with a spoon, and transfer them to the refrigerator to freeze for 10 minutes.Peel and cut the mango into small pieces and put them in a blender. Add 15 grams of milk.Use a blender to mix it into mud, weigh it and set aside 300g for the mirror;Gelatin tablets add a little water to soften;Heat 15g milk, granulated sugar and gelatin tablets together in water until dissolved. Cool.Pour the mango puree into the gelatin mixture and stir well.Beat the cream with electric egg whisk until 7 and distribute;Add the cream to the mango paste and stir well with a rubber spatula to form the mousse filling.Pour the mousse mixture into the 8-inch cake tin. Sprinkle the mango meat in the center.Pour in the remaining mousse filling and smooth with a rubber spatula. Refrigerate for 4 hours.Then make the mirror, the gelatin tablets with a little water to soften;Heat over water until it melts into a liquid, then cool and set aside.Add the chilled guideline liquid into the mango puree and stir well.Slowly pour over the edge of the mousse cake;Some small bubbles on the surface are picked out with a toothpick and put in the refrigerator for 2 hours.Take it out and blow it around the mold for one minute.


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Factory source Gelatine Leaf Weight - High Transparency Gelatin Sheets for Dessert – Gelken detail pictures

Factory source Gelatine Leaf Weight - High Transparency Gelatin Sheets for Dessert – Gelken detail pictures

Factory source Gelatine Leaf Weight - High Transparency Gelatin Sheets for Dessert – Gelken detail pictures


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The key to our success is Good Products Good quality, Reasonable Value and Efficient Service for Factory source Gelatine Leaf Weight - High Transparency Gelatin Sheets for Dessert – Gelken , The product will supply to all over the world, such as: Iceland, Haiti, Sevilla, Our products have won an excellent reputation at each of the related nations. Because the establishment of our firm. we have insisted on our production procedure innovation together with the most recent modern day managing method, attracting a sizable quantity of talents within this industry. We regard the solution good quality as our most vital essence character.
  • Factory equipment is advanced in the industry and the product is fine workmanship, moreover the price is very cheap, value for money!
    5 Stars By Doreen from America - 2018.09.29 17:23
    We have been cooperated with this company for many years, the company always ensure timely delivery ,good quality and correct number, we are good partners.
    5 Stars By Doreen from The Swiss - 2017.08.21 14:13
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