With ❇️ @ksenia.penkina The whole week I’ve been talking a lot about Gelatin in my stories. Let me summarize what we must know about this ingredient👇🏻 ⠀ ♥️ Like, if you want this posts in the future. ⠀ 🚨 Gelatin knowledge has the tightest connection to the sucess of the mirror glaze. ⠀ (this information is based on my Theory Guide) ⠀ ☑️ Type of the gelatin to choose from: beef, pork or fish (and agar exception). ⠀ ☑️ Required Bloom for the recipe. ⠀ ☑️ Finding out a Bloom of your gelatin. ⠀ ☑️ How the final texture will depend on the flavour of your dessert. ⠀ ☑️ How to avoid jelly-like textures. ⠀ ☑️ Proportion of the gelatin mass and how to choose one? ⠀ ☑️ Rehydration of the gelatin mass prior to using it. ⠀ ☑️ How is it named in the recipe (for example: gelatin, gelatin mass, bloomed gelatin, gelatin + water, etc) ⠀ ☑️ Re-calculating the bloom for the recipe by coefficient. ⠀ ☑️ Difference between powder and leaves. ⠀ ☑️ Temperature regulations for activation of the gelatin within the recipe. ⠀ ☑️ Gelatin friends and enemies, what ingredients make your gelatin stronger or weaker and when you should avoid using the gelatin. ⠀ 👩🏻‍🍳 And much more, but we will talk about it next time 🙌🏻 #gelatin #pastryart #glazecake #pastrydesign #cakeideas #vancouverpastry #chocolate #cake #gateau #mirrorglaze #chocolatelover #chocolatecake #customcake #customcakes 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro

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