Custard Powder, also known as custard powder, uses custard powder or cheese powder in some Chinese recipes (such as Hongkong or mainland), and cheese powder is not custard powder in some areas.
It is an ideal food flavor powder, which is light yellow powder, rich in milk flavor and fruit flavor, and easy to dissolve. 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.
Common custard powder has milk-flavored custard powder, ordinary custard powder, that is, soluble custard powder, etc. Among them, instant custard powder is a commonly used spice powder, which is usually used for surface decoration or internal stuffing and filling of bread and west point. It can be directly dissolved in cold water and used as a ready-to-eat filling ingredient. 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.
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.
[Edit] Using
It can be used to make custard sauce (commonly used stuffing in West Point), cream filling (special powder), cheese cake and other soft, fragrant and slippery hot and cold desserts (such as cakes, egg rolls, stuffing, bread, fruit pies, sandwiches, pudding, tarts and other cakes), mainly taking its special aroma and taste.
In practical application, we should make clear the dosage. If it is not used properly, 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 used for different dishes can be referred to as follows: 1. custard powder used for the taste of raw materials of dishes, mainly lemon juice, fruit juice and Hong Kong-style sweet and sour juice dishes, and its dosage should be about 5 grams of custard powder per 500 grams of raw materials. To make garlic-flavored ribs, the dosage of custard powder can be appropriately increased, and it is appropriate to put about 15 grams. 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 starch. When custard powder is used to prepare crisp paste, 15% custard powder can be added to the paste.