WARNING: I made this but used gelatin instead of agar agar and what a mistake that was. Don’t substitute because gelatin has different texture properties and it changes the consistency, makes it bouncy like jello. TIPS ABOUT AGAR: 1. It should be added to cold liquid and then whisked until there are no lumps or bits of lumps. This is why in the video she is whisking the milk for so long. Agar is difficult to dissolve so be careful to see that there are no tiny bits in your milk or on the whisk. 2. The recipe doesn’t say this but only after fully dissolving the agar do you heat the milk and it must come to a soft boil. You’ll notice she moves the pot to the stove after dissolving the agar. Heat makes it lump up if not dissolved but once it is dissolved you need to bring it to a boil to activate the agar. 3. Line your pan with plastic wrap so the wrap hangs over the sides of the pan, this will help you remove the loaf after chilling otherwise you risk parts sticking to the pan. After my total flop using gelatin I thought I’d share what I learned so you don’t make the same mistakes. Hope this helps!
It’s a thickener, like gelatin, but it’s made from algae. I use unflavored gelatin but that did NOT work well so stick with the agar and see my note above concerning agar, it’s a tricky ingredient.
BETTER BAKERY, NEED YOUR HELP. That looks like you added a lot more than 10g of agar agar, it looks like it’s as much as the sugar, which is 100g. How much agar agar did you add? Please confirm. Thank you!
I learned the hard way all that mixing has to do with dissolving the agar, which is difficult to dissolve and must be done in cold liquid, then heated to a boil. It is an overall easy recipe once the agar is dissolved.
9...تسلم ايدك بالهنا للجميع 🎉🎉👍👍👍
Methinks there are at least FIVE ingredients 😂😅
How right you are!
Tiene buena pinta y debe estar delicioso pero no engañen con los titulares, por favor.
Ni 5 minutos ni solo 2 ingredientes.
Que es agar
WARNING: I made this but used gelatin instead of agar agar and what a mistake that was. Don’t substitute because gelatin has different texture properties and it changes the consistency, makes it bouncy like jello.
TIPS ABOUT AGAR:
1. It should be added to cold liquid and then whisked until there are no lumps or bits of lumps. This is why in the video she is whisking the milk for so long. Agar is difficult to dissolve so be careful to see that there are no tiny bits in your milk or on the whisk.
2. The recipe doesn’t say this but only after fully dissolving the agar do you heat the milk and it must come to a soft boil. You’ll notice she moves the pot to the stove after dissolving the agar. Heat makes it lump up if not dissolved but once it is dissolved you need to bring it to a boil to activate the agar.
3. Line your pan with plastic wrap so the wrap hangs over the sides of the pan, this will help you remove the loaf after chilling otherwise you risk parts sticking to the pan.
After my total flop using gelatin I thought I’d share what I learned so you don’t make the same mistakes. Hope this helps!
Agar es gelatina sin sabor
Me puede decir que es agar
It’s a thickener, like gelatin, but it’s made from algae. I use unflavored gelatin but that did NOT work well so stick with the agar and see my note above concerning agar, it’s a tricky ingredient.
Soy de Venezuela y no sé q éso por favor
6 INGREDIENTS LIAR LOL
BETTER BAKERY, NEED YOUR HELP.
That looks like you added a lot more than 10g of agar agar, it looks like it’s as much as the sugar, which is 100g. How much agar agar did you add? Please confirm. Thank you!
Q es agar agar
It’s like unflavored gelatin but made from algae. Use unflavored gelatin.
Sorry to say watching all that mixing is not helping especially when saying( 5 minutes preparing time,).
I learned the hard way all that mixing has to do with dissolving the agar, which is difficult to dissolve and must be done in cold liquid, then heated to a boil. It is an overall easy recipe once the agar is dissolved.