![]() Congee Porridge Breakfast Jujube Soup, Red dates wolfberry lotus porridge, food, recipe png 922x704px 2.48MB.Beer Sake u30d5u30afu30d3u30b8u30f3u30b7u30e5u30beu30a6 Japanese Cuisine Alcoholic drink, Sushi Japanese tea ceremony, food, breakfast png 600x845px 517.33KB.Japanese Cuisine Wagashi Gyu016bhi Mochi, Cherry red sand, food, recipe png 1417x1417px 1.26MB. ![]() Tea Brown sugar Tong sui Jujube, Rose red dates brown tea, brown, food png 790x475px 158.91KB.Tea Matsusaka beef Wagashi Sencha, A plate of cherry cakes, food, beef png 1600x1000px 995.98KB.Juice Tea Grass jelly Gelatin dessert Sundae, Red bean condensed milk Guiling paste material material, glass, frutti Di Bosco png 790x518px 347.44KB.Grass jelly Gelatin dessert Milk Taro ball Baobing, Barley grass jelly bean milk, soup, food png 640x426px 254.68KB.Korean cuisine Bibimbap Clay pot cooking Bowl, Korean stone pot bibimbap dedicated, food, recipe png 500x500px 175.76KB.Teaware Teapot Drumstick tree Teacup, Two cups of black tea with a bamboo plate, food, plate png 1024x791px 431.22KB.Mochi Daifuku Wagashi Onigiri Dim sum, Strawberry Daifuku, food, strawberries png 1417x1417px 721.99KB.Spoon European cuisine Plate Ladle, Dish and spoon, soup, white png 1375x980px 1.04MB.Coconut milk Thai cuisine Coconut water, Article coconut green coconut milk, food, green Apple png 828x828px 249.21KB.Dango Japanese Cuisine Mochi Wagashi Matcha, Sticky rice cake,green tea, cream, food png 2094x2950px 4.34MB.Coffee Cafe Wood Dish Plate, Coffee and cake, food, breakfast png 800x800px 471.78KB.Kitchen Tableware Cratiu021bu0103 Food Frying pan, Tea shot put, culture, plate png 1500x964px 1.53MB.How can a dessert made of almost 99.Non-commercial use, DMCA Contact Us Relevant png images When I first saw these raindrop cake (which in my opinion it is not a cake per say, cake in my view should contain flour or its substitutes) I was fascinated by its shape and the notion of its pureness…upon reading the ingredients, I immediately could imagine its textures as I had worked with agar-agar, both in the kitchen and in the lab. The trick is to have the right ratio of water and agar-agar to achieve a very soft almost running gel. Therefore the amount of agar-agar is very critical.Īfter searching through the internet I found that the ratio of agar-agar to water varied from 0.25% to 3% meaning that in 1 cup (250ml) of water the amount of agar-agar varied from 0.625g to 7.5g…yes, you read it right…so here is where my “experiments” started… A little extra of agar-agar the “cake” will turn into a flavorless jelly, a little “too little” and the “cake” will not hold its shape. I started with the percentage that I used to use when working in the microbiology lab, 1.5%…then went down drastically since it gave me a jelly ball so hard that I could almost throw on the floor and it would bounce back. I taper down to 0.5%, then to 0.25% (not bad) but wanted to push lower and went to 0.1% which the gel barely set…finally decided to add a bit more and went for 0.2%. Yes, it did work! My notes reminded me of my lab notebook with all the calculations since I was varying the amount of water as well. The nice thing is that you are literally playing with water… As a result of all these “experiments” I just can tell you that you have to do your own “experiment” since the consistency will depend entirely on the quality of the agar-agar you use.
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