果凍和布丁有什么區別

果凍（也叫嗜喱），外觀晶瑩呈現透明狀，清甜滋潤，口味很多，可以制作出各種水果口味的果凍。主要是由水、食糖、增稠劑、魔芋粉、酸味劑、食用香精香料、色(se)素等原(yuan)料制作(zuo)而成。果凍中的增稠劑(ji)通常來源于(yu)卡拉膠、海藻酸鈉等海藻提取物或者(zhe)其他膳食纖維。不(bu)過(guo)(guo)由于(yu)產品性(xing)質不(bu)同(tong)，因此所使(shi)用的膠凍原(yuan)料也有(you)所差異，不(bu)過(guo)(guo)它們(men)都有(you)一(yi)共(gong)同(tong)點(dian)，就是加入溶化的膠凍原(yuan)料后都要通過(guo)(guo)冷藏(zang)讓(rang)果凍能夠凝(ning)凍成型。

布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)屬于是(shi)(shi)一(yi)種(zhong)蛋(dan)奶(nai)類的(de)(de)(de)(de)(de)(de)西點，布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)的(de)(de)(de)(de)(de)(de)種(zhong)類也很多：雞蛋(dan)布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)、芒果(guo)(guo)布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)、巧克(ke)力布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)、.草(cao)莓布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)、鮮奶(nai)布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)等。常用(yong)(yong)的(de)(de)(de)(de)(de)(de)主要材料是(shi)(shi)雞蛋(dan)和(he)奶(nai)油，其中雞蛋(dan)充(chong)當了凝固(gu)(gu)劑的(de)(de)(de)(de)(de)(de)作用(yong)(yong)，與果(guo)(guo)凍不一(yi)樣的(de)(de)(de)(de)(de)(de)是(shi)(shi)，布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)不放冰箱也是(shi)(shi)可以冷卻(que)(que)后(hou)成型的(de)(de)(de)(de)(de)(de)。所以布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)吃(chi)起來(lai)會香(xiang)濃爽(shuang)滑，不過布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)的(de)(de)(de)(de)(de)(de)彈性(xing)卻(que)(que)沒(mei)有果(guo)(guo)凍那么好。布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)也可以用(yong)(yong)玉米(mi)(mi)淀(dian)(dian)粉(fen)和(he)樹(shu)薯淀(dian)(dian)粉(fen)作為凝固(gu)(gu)劑。用(yong)(yong)玉米(mi)(mi)淀(dian)(dian)粉(fen)做(zuo)的(de)(de)(de)(de)(de)(de)布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)冷卻(que)(que)后(hou)成結(jie)(jie)凍狀(zhuang)態，切開后(hou)可以呈(cheng)挺立的(de)(de)(de)(de)(de)(de)塊狀(zhuang)，凝固(gu)(gu)效果(guo)(guo)較強(qiang)。而(er)用(yong)(yong)樹(shu)薯淀(dian)(dian)粉(fen)做(zuo)凝固(gu)(gu)劑時，做(zuo)出來(lai)的(de)(de)(de)(de)(de)(de)布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)會比較軟(ruan)，它只是(shi)(shi)將液體(ti)原料凝結(jie)(jie)在一(yi)起，但是(shi)(shi)而(er)無法挺立。有些蛋(dan)糕(gao)師(shi)傅做(zuo)布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)派(pai)時，就喜歡把(ba)玉米(mi)(mi)淀(dian)(dian)粉(fen)和(he)樹(shu)薯淀(dian)(dian)粉(fen)一(yi)起使(shi)用(yong)(yong)，讓布(bu)(bu)(bu)丁(ding)(ding)(ding)(ding)(ding)派(pai)餡較柔軟(ruan)而(er)帶流性(xing)。

由于使用的(de)(de)烘焙(bei)原料(liao)和凝固劑(ji)的(de)(de)不(bu)同，所(suo)以做出來的(de)(de)布丁和果凍樣子是(shi)(shi)不(bu)一樣的(de)(de)。果凍是(shi)(shi)透(tou)明的(de)(de)，而布丁則是(shi)(shi)不(bu)透(tou)明的(de)(de)。當然(ran)在口味上面布丁和果凍的(de)(de)區(qu)別(bie)也是(shi)(shi)很明顯的(de)(de)哦！