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Gelatin mass and gelatin sheets
Good evening!
When in recipe is mentioned 35 gr of gelatin mass, I suppose when i am using gelatin in sheets it will be 5 gr of gelatin in sheets? if i remeber for 1 gr of powder gelatin we need to add for 5 gr of water…Please advise. Thank you – Elena 🧐😆
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2 Replies
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Hi, @elena_spetsiouyahoo-co-uk
To prepare the gelatin mass we are going to make a 1:6 solution, that is, 1 part gelatin and 6 parts water. For example, for 10 grams of gelatin we would need 60 grams of water.
Let’s say we want to make 140 grams of gelatin dough, then what we would do is divide 120:7, that is, 6 parts of water and 1 of gelatin and it would give us 20 grams of gelatin and 120 grams of water.
The procedure would be:
In a bowl we heat 120 grams of water between approximately 50ºC and 60ºC. We are not going to add boiling water since very high temperatures cause it to lose gelling power. We want to unbind the proteins, not break them completely.
Very carefully we sprinkle 20 grams of powdered gelatin on the surface, trying to spread it well, stirring with a small spatula and trying not to form lumps.
We let it rest for 10 to 15 minutes at room temperature until it is firm and ready. We can use it immediately or store it in the refrigerator in an airtight container to avoid contamination and we can use it within 3 or 4 days after it has been prepared. further.We hope this information is helpful.
Greetings
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Hi Elena. In addition to the information you’ve already been given, I’d like to share this note on using gelatin sheets, from one of my recipe books:
“If you’re using gelatin leaves instead, take the same weight as you would with powdered gelatin and soak the leaves in cold water. The gelatin leaves should absorb exactly the right amount of water they need. Then squeeze them and use as required.”
I hope that helps!
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