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

2. Color enhancement: adding custard powder to the paste can produce bright yellow;

3, crispness can be increased and the product can be shaped: custard powder is added to the bulky paste, and the product is crisp but not soft and shriveled after frying, and the shape is beautiful;

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

The usage of custard powder is not difficult. When it was first known, it was mainly used to make cakes and puddings in western food. Later, it was introduced by Hong Kong chefs before it was used in Chinese cooking.

Because custard powder is easy to melt, it is very suitable for soft, fragrant and slippery hot and cold desserts, such as cakes, egg rolls, stuffing, bread, egg tarts and other cakes.

The common custard powder is milky custard powder, ordinary custard powder, that is, soluble custard powder. Among them, dissolved custard powder is a commonly used spice powder, which is usually used for surface decoration of bread and west point or internal stuffing and filling. But also can be directly dissolved in cold water for use, and is a ready-to-eat filling ingredient.

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