[問題] 吉利丁該以何比例果凍粉替代
看板cookclub (烹飪DIY)作者innocentpure (Floating Note)時間14年前 (2010/08/17 11:23)推噓2(2推 0噓 15→)留言17則, 3人參與討論串1/1
因為家裡有人吃素，所以必須把葷食的吉利丁給替代掉。
我要做的是葡萄果凍，自己打的果汁又加上一點現打檸檬汁，其中葡萄汁
是去籽連皮打成果泥，但卻不經紗布過篩就直接加上果凍粉(吉利丁)溶液
攪拌均勻置涼後冷藏。
原食譜的吉利丁粉用量是2g，因為爬了版上的文說酸性會使果凍粉／寒天
粉之類的被破壞掉，所以用量要增加，於是我就加重劑量到5~6g左右....
結果做出來還是超軟，超涵水Q_Q，比超商賣的那種寒天飲料還無法成型!
請問若以果凍/布丁來說，若要吉利ｔ來代替的話，比例該怎麼換算呢？
還是有其他更適合的替代品? 麻薯粉? 蓮藕粉? 地瓜粉? 太白粉?
手做新手還請各位前輩不吝賜教>__<
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