Gelatine is often referred to as fish glue or gelatine, most of which are extracted from beef or fish bones and are primarily protein. In baking, the role is to solidify the ingredients, often used to produce puddings and mousse cakes, so that the cake is elastic and has a good taste when eaten. In the market, gelatine is divided into gelatine tablets and gelatine powder.

As the name suggests, a gelatine tablet is a sheet gelatine, a traditional gelatine used for coagulation. It is transparent, slightly yellow in color, without any taste, and it is easy to wet and stick together, so it must be dried and preserved.

To use the gelatine tablets, first prepare a container of cold water, then fill the gelatine tablets, and then fill them one by one. If they are too large, they can be cut into small pieces, but not folded. Soak for 10-15 minutes to swell and soften (often referred to as softened fish film), then remove the water and add it to the solution that needs to be cured and stir evenly. Note: If the solution is cold, you need to melt the gelatine tablets in water before adding them to the solution. But don't get too hot, just heat it up.)

Gelatine powder is also a gel powder used in Hong Kong recipes. It is a white powder with a slightly fishy taste. When using and making desserts, there is no fishy taste. The composition and effect are the same as the flake, the difference is that the method of use is different.

To use, put it directly into 4-5 times the amount of gelatine powder in cold water for 1-2 minutes. Note: Do not stir during this process. After swelling, stir well, otherwise it is easy to caking. Simply pour the solution into the solution that needs to be cured, and it has the same precautions as the Gelatine tablets. In addition, the amount of gelatine powder should be deducted from the formula (if the formula itself is gelatine powder, it cannot be deducted).