Also known as custard powder, it is distinguished from Cheese Powder, which is ground by cheese. It is a kind of pre-mixed powder, which is processed by the manufacturer in advance. It can be reduced to thick custard sauce by adding a small amount of liquid and stirring. The commonly used liquid is water or milk.

Custard powder, a mixed seasoning, is light yellow powder with rich milk flavor and fruit flavor. It is composed of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. 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 has four advantages: first, it enhances the flavor, which can make the products produce rich milk flavor and fruit flavor; Second, adding custard powder to the paste can produce bright yellow; Thirdly, it can increase crispness and set the shape of the product. Adding custard powder to the bulky paste makes the product crisp but not soft and flat after frying, and the shape is beautiful; Fourthly, enhance the viscosity and smoothness. Adding custard powder to some dishes can produce viscosity and smoothness, which has a good thickening effect and a good transparency of thickening juice.

Although custard powder has the above advantages, we should make it clear in practice that what dishes need to be used and how much should be used? If used improperly, the advantages of custard powder will become disadvantages under certain conditions. For example, when making crispy fried dishes that need to keep the original flavor of raw materials, if a large amount of custard powder is added to the crispy paste, although the color and crispness of the dishes can be increased, the milk flavor and fruit flavor will mask the original flavor of the raw materials and make the dishes lose their characteristics. In fact, cooking this kind of dishes can be avoided if you use another leavening agent and add a coloring agent. In addition, when custard powder is added to the sizing of fish, shrimp and crab meat, the original flavor of fish, shrimp and crab meat will definitely be lost, and even the taste will become nondescript.

The dosage of custard powder for different dishes can be referred to as follows:

-1,custard powder is mainly used for the taste of raw materials of dishes, such as lime juice, fruit juice and Hong Kong-style sweet and sour juice, and its dosage should be about 5 grams of custard powder per 500 grams of raw materials. When making garlic-flavored ribs, the dosage of custard powder can be appropriately increased, and it is appropriate to put about15g.

-2. When custard powder is used to thicken dishes, the dosage ratio is 2-5g of custard powder per 500g of raw materials, and it should be used together with water starch.

-3. When custard powder is used to prepare crisp paste,15% custard powder can be added to the paste.

Tatar powder Cream of Tartar

Tatar powder is an acidic white powder. The main purpose of cake making is to help the protein to disperse and neutralize the alkalinity of the protein, because the protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of the protein will be, and the food made with a large amount of protein will have an alkaline taste and a yellow color. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter. If you don't have Tata powder, you can also use some acidic raw materials such as lemon juice or orange juice or white vinegar instead, but the amount used should be considered because the acidity of these juices varies. Generally speaking, a teaspoon of Tata powder can be replaced by a tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about 10 grams. When using white vinegar, you don't have to worry about the smell of vinegar, and the alkaline neutralization of protein and the feeling after baking are not very good.

Tatar powder is generally not packaged in small packages, so it is not convenient to buy it. If you really want to buy it, you can either make an appointment to go to the baking market to buy it.

Some people will ask, if there is no tata powder and no lemon juice, orange juice and white vinegar, can't you beat the egg whites? The answer is: if the protein is fresh enough, it is easy to send away and weak in alkalinity. At this time, it doesn't matter if there is no Tata powder. As long as the protein and sugar, you can make beautiful protein.