Custard powder was originally used in Western cuisine mainly for making pastries and puddings, and was later introduced through Hong Kong chefs before being used in Chinese cooking. Custard powder is easy to dissolve, suitable for soft, fragrant, smooth hot and cold desserts (such as cakes, egg rolls, buns, bread, egg tarts and other pastries in), mainly to take its special aroma and flavor, is a more ideal food spice powder.

The common custard powder has milk flavor custard powder, ordinary custard powder, instant custard powder and so on. The instant custard powder is a commonly used spice powder, usually used for bread, pastry surface decoration or internal filling and sandwich, can be dissolved directly in cold water to use, is a kind of ready-to-eat type of filling ingredients.

Traditional custard powder needs to be heated to the pasteurizing temperature of starch (60-70℃) after adding water, and then cooled before use, which is a cumbersome process.

Expanded Information

The custard powder has 4 major effects:

1. Aroma enhancement: It can make the products produce rich milk flavor and fruit flavor.

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

3. Increase the crispiness and can make the products shaped: add custard powder in the puffed paste, after frying the products are crispy but not soft, beautiful shape.

4. Strong viscosity: In some dishes thickened with custard powder, can produce viscosity, with good thickening effect and good transparency of the gravy.

Baidu Encyclopedia - Custard Powder