Hello.
I'm Boone Bake.
Today, I made a beautiful fruit jelly cake using agar.
The cheesecake part was also made using agar.
Agar has a different melting point from that of gelatin, so the process and temperature of use are very different.
Also, the taste is very different.
Gelatin starts to melt at about 25 degrees Celsius, so it melts when you put it in your mouth.
Gelatin loses its properties when heated above 70 degrees Celsius, so do not heat it to a high temperature.
However, agar melts only when heated above 79 degrees Celsius and begins to harden at 45 to 50 degrees Celsius, so it must be used at high temperatures.
So, agar hardens very well even at room temperature.
However, like gelatin, it is weak against acids.
So, if you use it with fruits such as kiwi, mango, papaya, etc., you need to use a higher proportion of agar.
And if you use beverages like me, there is a caveat.
Drinks with a lot of sour taste should be avoided.
If the agar is stirred or shaken before it completely hardens, it will lose its shape. Be careful.
Did you harden it well? Even if you are curious, don't shake it.
Also, do not oil or line the mold when pouring the mixture.
Even if you do not do this, it will come off easily, and the lining will prevent the solidification of the mixture.
Unlike gelatin, agar can be used again after it hardens.
Re-boiling and then cooling does not change the hardening properties at all.
So, you can reheat the agar to make it soft.
Because agar expands in a person's stomach, it gives a feeling of fullness.
In Japan, it is known as the “kanten diet” and many people try it to prevent overeating.
Agar can also help keep blood sugar levels stable.
However, you should consult your doctor before starting the agar diet.
Fruit jelly cake using agar
Then, shall we make it together?
How to make~!
Check Point!
Well then...
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#ASMR #agarjellyfruitcake #agarjellycake
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● Ingredients/ Ingredients
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
(Chocolate is minced, flour is before sieving)
● Ingredients
● Cake finished size ( 18cm*18cm *5cm )
● ( Mold 18cm *18cm *5cm )
110g Graham Cookies (small -30 pcs)
10 g minced pistachios (10 pieces) - optional
15 g sugar ( 1 Tbsp )
55g unsalted butter ( 2 Tbsp )
150g cream cheese ( 3/4 cup )
30g sour cream ( 2 Tbsp )
25 g sugar ( 2 Tbsp )
5g lemon juice ( 1 tsp )
3ml vanilla extract
150g heavy cream ( 2/3 cup )
75 g milk ( 1/4 cup + 2 tsp)
50 g water ( 3 Tbsp + 1 tsp )
4g agar powder ( 2 tsp )
5 g sugar ( 1 tsp )
● Agar jelly
1000g colorless transparent juice (4 cups + 1/4 cup) or water
9g agar powder ( 1 Tbsp + 1 tsp )
240g sugar ( 1 cup + 3 Tbsp )
( When using water instead of juice ... Sugar 290g ~ 300g )
* There are more details in the video.
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