Custard powder is light yellow or light orange yellow, 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.
Common custard powder is milky custard powder, ordinary custard powder, instant 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 pastry, and can be directly dissolved in cold water. 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.
method of application
1, 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 after serving, and even the taste will become nondescript.
2. custard powder mainly uses lime juice, fruit juice and Hong Kong-style sweet and sour juice as raw materials, and the appropriate dosage is about 5g of custard powder per 500g of raw materials. When making garlic-flavored spareribs, the dosage of custard powder can be appropriately increased, and it is appropriate to put15g.
3. When custard powder is used to thicken dishes, the dosage ratio is that 2 ~ 5g of custard powder is added to every 500g of raw materials, and it should be used together with water starch.
4. When custard powder is used to prepare crisp paste, 15% custard powder can be added to the paste.