Ingredients and Kitchen Tools of Cool Dessert
INGREDIENTS OF COOL DESSERT:
Jilly-T
Flavorless floral colloid. It is a kind of white powder, which is often used to make jelly for its excellent transparency. Before use. mix well wih sugar, it is dissolved in water heated, and then cooled under room temperature. The taste is between agar agar powder and gelatine.
Gelatine
Animal coiioid. It is a kind of ychow powder with a special smell. It is often used to cook refrigerating western food such as mousse. It is dissolved in 4 times of water, boiled and cooled ay refrigerating. Its taste :s soft and elastic.
Agar
HOTHI colloid, seaweed derivative, is often used to make Japanese snacks, jelly or aimond tofu. It is dissolved m 4 times of water, boiled.- or mixed with sugar, then cooked in boiling water. The taste is crisp, lacks oi elasticity.
Malt Sugar
Trarisparent and easily be poured out.
Arrowroot Powder
Tuberous starch from arrowroot: whose paste after cooked looks more transparent than that from oilier starch.
Wild Arum Powder
White flavorless powder, often used to make jelly for its excellent transparency. It Is dissolved when nixea with sugar, cooked in boiling water.
Fermentable lactobacillus Powder
Ingredient to make yogurt.
