Donkey-hide gelatin is made mainly from donkey skin, with yellow wine, rock sugar, and various bean oils as auxiliary ingredients. It has very good blood nourishing effects, and there are many ways to make it. One of them is donkey-hide gelatin cake. So how to choose high-quality donkey-hide gelatin cake? Let's take a look together with the editor!
The benefits of eating donkey-hide gelatin cake
(1) Donkey-hide gelatin cake does not contain any additives, it is natural, fragrant, and healthy. After eating it, you will find that you are not interested in any snacks.
(2) Donkey-hide gelatin regulates menstruation and improves complexion, because it ascends to the lungs and descends to the uterus. It can improve various gynecological problems.
(3) Improves sleep, eliminates dark circles and eye bags, because donkey-hide gelatin can nourish qi and blood, calm the mind, and stabilize the spirit.
(4) Beauty and anti-aging, after eating donkey-hide gelatin cake for a period of time, you will find that your complexion becomes ruddy, your skin becomes finer and more elastic.
How to choose high-quality donkey-hide gelatin cake
1. Look at the hardness and pullability at room temperature
Many people think that donkey-hide gelatin cake that is soft and can be pulled at room temperature is the best. But actually, donkey-hide gelatin solidifies when it is cold and becomes soft when it is hot. If it is very soft at room temperature, it means that it has a high water content. The pullability needs to be judged after heating.
2. Taste it
A good donkey-hide gelatin cake should have a chewy texture and not stick to the teeth.
If it lacks chewiness and is soft when bitten, it means that the donkey-hide gelatin content is low.
If it sticks to the teeth when eaten, it means that maltodextrin has been added to increase the hardness of the donkey-hide gelatin cake.
3. Changes after the donkey-hide gelatin cake dissolves in water
Handmade donkey-hide gelatin cake melts in water.
Machine-made donkey-hide gelatin cake shows no signs of melting.
