![]() ![]() In this case, freezing will not deprive the gelatin of its properties, the dessert will remain in a stable solid state. If we froze the cake and then warm it to room temperature. Or let’s look at the property of thermal reversibility from the other side. We use this property when we add gelatin to hot liquid. If you melt it and then cool it, it will become hard and can be melted again. That’s why cake fillings, cheesecakes and mousses are always prepared in advance. But It is important to keep in mind that the maximum strength and stability occurs after 12 hours. Visible signs of gelation appear pretty quickly when the jelly is cooled.Therefore, the storage temperature of cakes and desserts is not higher than +15 C, which means they must be stored in a refrigerator. ![]() Usually due to a violation of the cooking technology). If you leave the mousse cake at room temperature, it will become soft, may lose its shape and even flow (free water will leak out, but this happens very rarely. Therefore, we send fillings and cakes to the refrigerator or freezer for stabilization. If you leave the jelly in the room, it will never solidify.
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