Custard powder is native to the West and is mainly used to make cakes, puddings and other desserts. It consists of various components, including loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch, filler and so on. The combination of these ingredients makes custard powder have a unique and rich flavor of milk and fruit, which is an ideal choice for making desserts.

The color of custard powder is light yellow or light orange yellow. Adding it to food can increase the yellow tone of food and make food more crisp. However, the use of custard powder will not soften and shrink the food. Custard powder is widely used in baking and pastry making, such as custard, cream sandwich, cheesecake, and various soft, fragrant and smooth hot and cold desserts.

The use of custard powder

Although custard powder is very popular in Hongkong and other places, it is not a traditional baking material in China. Introduced by Hong Kong chefs, it was gradually accepted by China culinary circles and applied to Chinese cooking. Today, custard powder has become one of the commonly used raw materials for making many desserts and cakes.

However, although custard powder has many advantages in baking and making cakes, it needs to be used in moderation. Too much custard powder may make food taste too rich, but it will affect the taste of food. In addition, because custard powder contains food pigments, flavors and other ingredients, excessive consumption may have adverse effects on health. So while enjoying the delicious food brought by custard powder, we should also pay attention to proper use.