Application: for making Pastry Cream or Custard Cream,
Ideal for filling: eclairs, cream puffs, danish pastries, fruit tarts, cakes, Japanese cup cake, doughnuts, trifles, pies
Advantages: excellent taste, bake stable, contains natural vanilla extract, multi-purpose, consistent quality, pleasant mouth-feel, delicious taste
Storage: best store in cool and dry place (24 – 28°c)
avoid floor and wall contact
Shelf Life: 6 months from production date
Carton: 12 packs (500gm) per carton
Pallet: 135 cartons (500g) / 70 bags (11kg)
Recipe for Custard
| Part A | Fresh Milk (600gm), Water (500gm), Sugar (250gm), Butter (100gm), Egg Yolks (3 nos), Vanilla Flavour (1 drop) |
| Part B | Custard Powder (150gm), Water (200gm) |
Step 1 – Place Part A in a saucepan over high heat until it comes to boil
Step 2 – Add in Part B.
Step 3 – Stir constantly until custard mixture comes to boil again and thickens into smooth texture
Recipe for Custard Cream Filling / Cream Patisserie
Custard Cream (refer above recipe) (500gm), Whipped Cream (300gm)
Step – Mix well Custard Cream and Whipped Cream until smooth and creamy
Recipe for Moon Cake crust (baked)
Custard Powder (30g), Icing Sugar (50g), Butter (90g), Plain Flour (130g), UHT Whipping Cream (20g)
Step – Mix well all the ingredients until it becomes a dough like texture
Recipe for Shanghai Moon Cake Crust type (baked)
Custard Powder (60g), Icing Sugar (100g), Butter (180g), Plain Flour (260g)
Step 1 – Mix well all the ingredients using slow speed
Step 2 – Rest the dough for 2 hours
Step 3 – Apply eggs brush on the mooncake and bake at 170°c for 20 mins or until golden brown colour
