What is the difference between custard noodles and eagle corn noodles? Two decades of chefs share their characteristics and functions

Hello everyone. I’m chef Wang Junjie. Many friends left me a message asking what custard flour and eagle corn flour are and why they are used. Even some chef friends don’t understand the nature of it. Today, according to my years of experience I will give you a detailed introduction to the experience. After reading it, you will understand. At the same time, add a little knowledge.

Custard powder is also called custard powder. Type of material, light yellow powder, with a strong milk flavor. The instructions show that it is composed of thickener , food flavor, food coloring, and milk powder starch.

is used in western food It is most commonly used to make cakes and puddings, and later used in Chinese cooking by Cantonese chefs. Its characteristic is that it can make food have a strong milky and fruity aroma by adding flavor. It also has a color-enhancing effect. When making batter, It can make the dishes attractive in color, with a natural yellow color. At the same time, it can make the pasty dishes crispy without collapsing, and the shape is full. It can also be used for thickening. The hotter it is, it will become sticky. It is often used in sweet soups, such as phoenix. Corn soup.

However, in actual operation, it must be clear which dishes can be used, which dishes cannot be used, and the amount of use, improper use, but will have a counterproductive effect, such as the preparation of crispy paste , fish meat, fried meat, seafood and the like, can not be used, it may conceal the umami taste of the ingredients themselves.

Custard powder is mainly used for sweet and fragrant dishes, such as lemon juice, fruit juice, Cantonese sweet and sour sauce, fried fresh milk, etc. Generally 500 grams of raw materials can be added to 5 grams, and the dishes generally have Lemon chicken steak, fruity shrimp balls, honeycomb corn and so on.

is used for thickening when mixed with water starch as much as possible,The color is attractive, there is a slight milk fragrance, which can increase people's appetite. Many friends asked me why the crispy skin of roast duck is yellow, that is the effect of adding custard powder.

is to master its nature, it is mainly suitable for sweet and fragrant dishes or pastries. You must master the amount when battering and thickening. It is not easy to add too much, but you must also use it flexibly and try boldly to improve it. In order to have special dishes,

Let’s talk about eagle corn starch. In fact, it’s corn starch. It’s just a different name in the West. Everyone knows that there are many types of starch, probably, corn, rice, Wheat, potato, sweet potato, cassava, pueraria lobata, fleece-flower root and so on. That is to say, corn starch is divided into ordinary and refined. Just like flour, it is divided into high, medium and low gluten. Then eagle corn starch is refined corn starch, and it is cornstarch. The purity of cornstarch is higher than starch. It has strong performance and high viscosity. Its gelatinization viscosity is easy to shape after it is particularly cool. It has a complete shape and is easy to operate. Just like making crispy milk, eagle chestnut powder is used as a coagulant. It is pure natural. There are no side effects. In fact, its effect can achieve the function of pea starch. After gelatinization, it is easy to shape, just like making jelly. At the same time, it is used for thickening, and the effect is best.

custard powder and eagle The difference between corn flour is that custard powder has a milk flavor and is a compound powder that is prepared. It does not have the viscosity of eagle corn flour, while eagle chestnut flour has no milk flavor. In crispy milk, the two are mixed in proportion. It is mainly used for thickening, or as a coagulant, so everyone understands, many friends don’t understand it, and it’s not used too much in the kitchen. Only some fixed dishes will use these two things. , Mainly because Chinese food is not good at its dishes, it needs the bold development of colleagues.

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