is a kind of starch, but its color is yellow, the aroma is strong, to custard powder hanging paste, deep-fried finished product has a special smell of wheat and milk, and the texture is very crunchy, the color of its own lemon yellow, deep-fried more beautiful. Custard powder can also be used in the production of snacks, with its natural color and aroma can be made into a variety of snacks and some small snacks, to the United States imported the best quality.

The custard powder has four major advantages: one is to increase the aroma, can make the products produce a strong milky and fruity flavor; the second is to increase the color, add custard powder in the paste can produce bright yellow; the third is to increase the crunchy and can make the products shaped, in the puffed category of the paste to add custard powder, after frying the products crispy and not soft, beautiful form; the fourth is to enhance the viscosity and smoothness of the thickening of some dishes when added to the custard powder, can produce a good viscosity and smoothness. Sticky and smooth, with good thickening effect and good transparency of gravy.

The custard powder has the above advantages, but in the actual operation \ use we should find out, do what dishes need to use, the amount should be how much? If not used properly, the advantages of custard powder will become disadvantages under certain conditions. For example, in the production of the need to maintain the original flavor of the raw materials of the fried dishes, if a large number of custard added to the crispy paste, although it can increase the color and crispness of the dishes, but the milky and fruity flavor will cover the original flavor of the raw materials, so that the dishes lose their characteristics. In fact, the cooking of such dishes can be avoided by using another puffing agent and adding color enhancers. In addition, in the fish, shrimp, crab meat code taste sizing when adding custard, into the dish will certainly lose the fish, shrimp, crab meat, the original flavor, and even make the taste to become unorthodox.

The amount of custard powder used in different dishes can be referred to as follows:

1?The custard powder is used in the raw materials of the dishes, mainly lemon juice, fruit juice and Hong Kong-style sweet and sour sauce dishes, the amount of raw materials per 500 grams of custard powder about 5 grams is appropriate. Production of garlic ribs, you can increase the amount of custard powder, put about 15 grams appropriate.

2? Custard powder used in dish thickening, the amount of proportion is every 500 grams of raw materials to add 2 to 5 grams of custard powder, and to be with the water starch and even at the same time.

3?Custard powder is used in the modulation of crispy paste, can be added to the paste of 15% custard powder. Corn starch 2 tbsp

Custard powder 2 tbsp

Baking powder 1 tbsp

Methods:

Rinse and drain oysters with corn starch,

Add 2 tbsp corn starch, add 2 tbsp corn starch and rinse.

Rinse and drain the oysters.

Mix the batter well, dip the oysters in the batter and deep fry until golden brown.

Eat with salt and pepper or sweet chili sauce.

Custard Example (2) Peach Parfait with Cherry Wine

Peach Parfait with Cherry Wine

Information: 1 large can of peaches

3/2 cups of water

1/2 cup of milk

1/4 cup of cornstarch

2 tablespoons of sugar

1 tablespoon of butter

2 egg yolks

2 tablespoons of custard powder

1 tablespoon of cherry wine

1 teaspoon of vanilla oil

A little fresh cream

How to make it:

(1) Put the water into a saucepan, add the sugar and butter and cook until it comes to a boil.

(2) Mix cornstarch and custard powder, add milk and mix well, then pour into the boiling sugar water one by one and cook over low heat until a paste is formed, then remove from the heat and add sesame oil, cherry wine and egg yolks and mix well.

(3) Add three pieces of chopped peaches and mix well, put in a modeling pot and pour out after freezing.

(4) Put the remaining slices of peaches on the top, can be swept a little fish glue solution to make it more crystallized, and put the appropriate amount of fresh cream on the top. Information Source : /dessert/western-recipe/cake-59.htm