Custard powder's role in adding cakes:

1, flavor enhancement: it can make the product produce rich milk flavor and fruit flavor.

2. Coloring: Adding custard powder to the paste can produce bright yellow.

3. It can increase crispness and shape the product: custard powder is added to the puffy paste, and the fried product is crisp but not soft and shriveled, with beautiful shape.

4. Strong stickiness: When custard powder is added to thicken some dishes, it can produce stickiness, good thickening effect and good transparency of the thickening juice.

Extended data:

Custard powder classification:

1, there are three kinds of common custard powder, namely, milky custard powder, ordinary custard powder, that is, soluble custard powder.

2. Among them, instant custard powder is a commonly used spice powder, which is usually used for surface decoration of bread and western pastry or internal stuffing and filling. But also can be directly dissolved in cold water for use, and is a ready-to-eat filling ingredient. However, the traditional custard powder needs to be heated to the gelatinization temperature of starch (60-70℃) after adding water, and then cooled before it can be used. The process is complicated.

The Origin and Use of custard powder;

Custard powder was originally used to make cakes and puddings in western food, but it was introduced by Hong Kong chefs before it was used in Chinese cooking. Custard powder is easy to melt, and is suitable for soft, fragrant and slippery hot and cold desserts (such as cakes, egg rolls, stuffing, bread, egg tarts and other cakes). It is an ideal food spice powder mainly based on its special aroma and taste.