It is a kind of spice powder, light yellow or light orange yellow, with strong milk flavor and fruit flavor. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used in western food to make cakes and puddings, but before it was used in Chinese cooking, it was introduced by Hong Kong chefs. Custard powder is easy to dissolve and is suitable for soft, fragrant and smooth hot and cold desserts (such as cakes, egg rolls, fillings, bread, egg tarts and other cakes). It is an ideal food spice powder, mainly based on its special aroma and taste.

Custard powder has four advantages:

1. Aroma enhancement can make the product produce rich milk fragrance and fruit fragrance;

Secondly, adding custard powder to the paste can produce bright yellow;

Third, it can increase the crispness and determine the shape of the product. Custard powder is added to the puffy paste, so that the fried product is crisp but not soft and flat, and the shape is beautiful;

Fourth, improve viscosity and smoothness. Adding custard powder to some dishes can produce a sticky and smooth feeling, which has a good thickening effect and a good transparency of thickened juice.

Nothing can completely replace it. When you make different things, you may be able to replace something. For example, starch can be used to thicken, but starch has no fragrance.