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Today I want to share everything you need to know about gelatin, agar-agar powder as known as Kanten, and Vegan gelatin (=carrageenan and locust bean gum product.)
These are commonly used gelling agents in the Japanese kitchen; We use different usage for each one of them depends on what texture you want to make.
Today, I am going to be making raindrop cakes with 3 different gelling agent to see the difference, to make a comparison.
2×200ml Raindrop cake
・Gelatin
10g gelatin (powder or leaf)
10g white sugar
a pinch of salt
400ml water
・Agar agar (=Kanten)
4g Agar agar powder
10g white sugar
a pinch of salt
400ml water
・Vegan gelatin (=carrageenan and locust bean gum product)
13g vegan gelatin
10g white sugar
a pinch of salt
400ml water
Full recipe:
princessbamboo.com/everything...
Agar agar
www.amazon.com/dp/B01JRXKKSM/...
Vegan gelatin
www.amazon.com/dp/B071J7X7Q4/...
related post
www.thekitchn.com/vegetarian-...
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