Everything you need to know about Gelatin and Vegan Gelatin~Gelatin, Agar-agar, Carrageenan (EP214)

Today I want to share everything you need to know about gelatin, agar-agar powder as known as Kanten, and Vegan gelatin (=carrageenan and locust bean gum product.) These are commonly used gelling agents in the Japanese kitchen; We use different usage for each one of them depends on what texture you want to make. Today, I am going to be making raindrop cakes with 3 different gelling agent to see the difference, to make a comparison. 2×200ml Raindrop cake ・Gelatin 10g gelatin (powder or leaf) 10g white sugar a pinch of salt 400ml water ・Agar agar (=Kanten) 4g Agar agar powder 10g white sugar a pinch of salt 400ml water ・Vegan gelatin (=carrageenan and locust bean gum product) 13g vegan gelatin 10g white sugar a pinch of salt 400ml water Full recipe: https://princessbamboo.com/everything... Agar agar https://www.amazon.com/dp/B01JRXKKSM/... Vegan gelatin https://www.amazon.com/dp/B071J7X7Q4/... related post https://www.thekitchn.com/vegetarian-... Facebook:   / kitchenprincessbamboo   Instagram   / akino_ogata   Check out my store on Amazon! You will find what I am using in my video. https://www.amazon.com/shop/japanesee... ※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"! music:youtube music library Sharing output get better skills. Thanks! Love from Japan♡ #kitchenprincessbamboo#gelatin#vegan