What to replace when making custard filling without powder?

I tried eggs, milk, sugar, and vegetable oil as a substitute.

1.Custard filling, it sounds delicious, and the custard filling on the Internet must be clear.

Butter, custard powder, etc., home-style materials will not be very complete.

2.I experimented with a very good soft sweet sand, with a strong custard flavor, which is a bit like the lotus paste filling in moon cakes, and the lotus paste filling in moon cakes is made in this way.

3.Ingredients: 2 eggs (about 60 grams), white sugar.

100 grams, 70 grams of milk, 50 grams of soybean oil, corn starch.

50 grams. 4.Beat two eggs into a bowl.

Inside, add 100 grams of white sugar, beat evenly, add 50 grams of soybean oil, 70 grams of milk, whip evenly sieve into corn starch, and whip until there is no dry noodles.

5.Put it in a boiling steamer, stir it every 3-5 minutes or so to prevent large lumps, and steam it after 20 minutes.

Custard filling, it sounds delicious. But the custard stuffing on the Internet should be clear, butter, custard powder, etc., and the home-cooked materials will not be very complete. I experimented and it was good.

Soft and sweet sand, custard fragrant. It's a bit like the lotus paste filling in moon cakes, wow, is the lotus paste filling in moon cakes made this way? My husband said, it's possible!.

Ingredients: 2 eggs (about 60 grams), 100 grams of sugar, 70 grams of milk, 50 grams of soybean oil, 50 grams of corn starch.

Steps: 1. Beat two eggs into a basin and add 100 grams of sugar.

2. Beat evenly.

3. Add 50 grams of soybean oil and 70 grams of milk.

4. Beat evenly.

5. Sift in the corn starch.

6. Whip until there are no dry noodles.

7. Put it in a boiling steamer and stir it every 3-5 minutes or so to prevent large lumps.

Steamed after a few minutes.

Step diagram: 1. Beat two eggs into a basin and add 100 grams of sugar.

2. Beat evenly.

3. Add 50 grams of soybean oil and 70 grams of milk.

4. Beat evenly.

5. Sift in the corn starch.

6. Whip until there are no dry noodles.

7. Put it in a boiling steamer and stir it every 3-5 minutes or so to prevent large lumps.

Steamed after a few minutes.

Answer: If you don't have powder, you can use cornstarch instead. Cheng flour, also known as Cheng noodles, Ting flour, wheat starch, is a gluten-free flour, the composition is wheat, which can be used to make various snacks such as shrimp dumplings, flour fruit, rice rolls, etc., is processed flour, after rinsing with water, the flour gluten in the flour is separated from other substances, the flour gluten becomes gluten, and the rest is Cheng noodles.

Cornstarch is a noun that often appears in recipes, mostly used for thickening, the cornstarch used in mainland China and Taiwan is potato flour, and the cornstarch used in Hong Kong is corn flour. In addition to thickening the food and giving it a smooth texture, cornstarch is also commonly used as one of the marinades to soften the meat. Cornstarch has a wide range of uses, it can be used as a seasoning for stir-frying, it can also be used as cold powder, it can also be used to spread pancakes, and it is mainly used for sizing and thickening meat raw materials when processing.

You mean to use a memory card as a USB drive and then make a USB drive launcher, right?

Ingredients: 2 eggs (about 60 grams), 100 grams of sugar, 70 grams of milk, 50 grams of soybean oil, 50 grams of corn starch.

Steps: 1. Beat two eggs into a basin and add 100 grams of sugar.

2. Beat evenly.

3. Add 50 grams of soybean oil and 70 grams of milk.

4. Beat evenly.

5. Sift in the corn starch.

6. Whip until there are no dry noodles.

7. Put it in a boiling steamer and stir it every 3-5 minutes or so to prevent large lumps.

Steamed after a few minutes.