Sugar, acetylated distarch phosphate, nondairy cream powder(glucose syrup, palm oil, sodium caseinate, glycerin fatty acid ester, potassium phosphate dibasic, silicon dioxide, sodium stearyl 2-lactylate, flavor, diacetyl tartaric acid esters of mono-and diglycerides, β- Carotene), acetylated distarch adipate, whole milk powder, maltodextrin, sodium alginate, milk flavor, β- Carotene, vanilla flavor, calcium phosphate monobasic 

糖、植物油粉(葡萄糖漿、棕櫚油、乾酪素鈉、脂肪酸甘油酯、磷酸氫二鉀、二氧化矽、香料、乳酸硬脂酸鈉、單及雙脂肪酸甘油‧二乙醯酒石酸酯、β-胡蘿蔔素)、乙醯化己二酸二澱粉、乙醯化磷酸二澱粉、奶粉、麥芽糊精、海藻酸鈉、牛奶香料、胡蘿蔔素(麥芽糊精、辛烯基丁二酸鈉澱粉、葵花油、β-胡蘿蔔素、異抗壞血酸鈉(抗氧化劑)、多磷酸鈉、檸檬酸)、香草香料、檸檬酸鈉、硫酸鈣。

Mix custard filling mix 100g with 350g water or milk, blend them, and then you can use it directly.

1.Stirred batter should be a bit thick and not too watery, like the mayonnaise. The batter should be flowed, if not, this may be too much for the powder or less the water.
2.You can just add the water, stir it as thick as you want or needed to be. We recommend the ratio of 1(custard filling mix):3.5(water or milk). It can be adjusted according to personal preferences so that if you want it to be more thick, you can reduce the water. But we do not recommend the ratio less than 1(custard filling mix): 2.5(water or milk)
3.Custard fillings can be packed in crisper or wrapped in plastic wrap and place in refrigerator to save. It can usually store for 3-5 days, we recommend finishing it as soon as possible in order to not affect the taste.

Q1.If the custard filling mix has not yet being baked or cooked, can it be brought directly to consumption?
A1.Custard filling mix is fried flour products, with drinking water or milk, after mixing can be directly consumed. 

Q2.Can it be mixed with the hot water?
A2.Custard filling is generally used as a stuffing, sauce, and usually cold for eating so that it is recommended eating it in cold condition. However, it can still be stirred by hot water.

Q3.What is the difference between using water and milk?
A3.The milk will make the flavor better.