The history of pudding
2023-07-14
Pudding is a traditional British food. It evolved from the ancient "cloth" used to denote blood sausages, and today's pudding, made from eggs, flour and milk, was taught by the Saxons at the time. Medieval monasteries called "a mixture of fruit and oatmeal" "pudding". This pudding officially appeared in the 16th century during the reign of Elizabeth I, and it was made with gravy, juice, dried fruit and flour. In the 17th and 18th centuries, pudding was made from eggs, milk and flour.
The main ingredient< br/> Pudding powder is made of natural alginic gum such as carrageenan and carob gum L.B.G as coagulant (i.e. pudding stabilizer), sodium stearyl lactylate SSL and monodry fat T-95 as emulsifier, and then mixed with eggs, sugar, oil and other ingredients and water.
According to the calculation of 15% of the amount of white sugar, each 15-gram pudding produces 8.93 kcal of heat energy in the body, while the daily heat energy supply of ordinary adults is about 2500 kcal, so the proportion of pudding in the body is extremely low.
Thickener< br/> There are gelatin powder, fish gelatin powder, agar (watercress), gelatin tablets, as well as mousse powder (mold powder), jelly powder, pudding powder, etc. are gelatin powder, fish glue powder, gelatin is more versatile.
Among them, gelatin tablets are the best, which are made of extracts of cartilage of animals, and the shelf life is generally about 4 years (the general powder raw materials are only 12~18 months), and the price is also the highest. However, gelatin tablets have a certain fishy smell, and they are often accompanied by rum and so on.
Fish gelatin powder is mainly extracted from fish bones, and the fishy smell is the heaviest of the 4, and it needs to be used with rum.
Gelatin is divided into edible gelatin and industrial gelatin, and it is best to choose edible gelatin powder specifically as a food additive when purchasing.
Agar is extracted from seaweed, and the elasticity of the finished product is slightly worse, which is more suitable for making cold cakes.
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