Factory Supply Gelatine Sheets - Food Grade 2g Gelatin Sheet with 220bloom Strength for Food Industry Like Mousse Cakes. – Gelken
Factory Supply Gelatine Sheets - Food Grade 2g Gelatin Sheet with 220bloom Strength for Food Industry Like Mousse Cakes. – Gelken Detail:
For example, the specific method of matcha tiramisu is: mix matcha powder with rum and water, and set aside;Egg white separation, the basin must ensure no water and no oil, and do not include egg yolk;Drip in the lemon juice and beat with an electric egg whisk at low speed until bubbles form. Add about 1/3 sugar and 1g salt and continue to beat at low speed. When the bubbles begin to disappear, add about 1/3 sugar.Beat until wet foaming;Add in the matcha mixture and continue to beat at low speed until 9 for distribution;Sift in the cake flour and starch, stir with a spatula, quickly and gently, do not draw circles;Mix well, pour into the 8-inch square mold, cover the bottom of the mold with a layer of oil paper, so that it is easy to unmold, put in the middle and lower layers of the oven, bake at 180 degrees for about 25-28 minutes, take out and cool, and then make cheese paste;Soak gelatin slices in cold water, whisk egg yolk with sugar;Boil sugar water until it comes to a boil.Slowly pour the sugar water into the egg yolks. Immediately transfer the bowl of custard cream to the boiling water and whisk continuously until the egg yolks are firm.After stiffening, take out and continue to kill, until the temperature of the bottom of the basin drops;Heat the mascarpone over water until dissolved, then remove from the pan and add the soaked gelatin slices and mix well.Divide the beaten egg yolk cream into the melted mascarpone in 3 batches.Stir gently;Whip with light cream, beat until there are lines but can still flow, 7-8 distribution;Pour the light cream into the cheese paste 3 times and toss well.Slice the chilled matcha angel cake into two large pieces and cut into strips or other shapes according to the container;Pour in some cheese paste;And then a layer of cake;Finally, pour in the cheese paste, almost full, and then refrigerate for more than 4 hours;Refrigerate and remove. Sprinkle with matcha powder.
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continue on to further improve, to make sure product top quality in line with market and consumer standard requirements. Our firm has a excellent assurance program have already been established for Factory Supply Gelatine Sheets - Food Grade 2g Gelatin Sheet with 220bloom Strength for Food Industry Like Mousse Cakes. – Gelken , The product will supply to all over the world, such as: Bandung, Malta, Danish, In order to meet more market demands and long-term development, a 150, 000-square-meter new factory is under construction, which will be put into use in 2014. Then, we shall own a large capacity of producing. Of course, we will continue improving the service system to meet the requirements of customers, bringing health, happiness and beauty to everyone.
By Claire from Amman - 2017.03.08 14:45
It is really lucky to meet such a good supplier, this is our most satisfied cooperation, I think we will work again!
By Austin Helman from Mauritania - 2017.10.23 10:29