编辑同志：我在看有关面点制作的食谱时，常会看到里面写着泡打粉几克，或吉士粉几克，不知这两种原料是由什么组成的，分别起什么作用？ 湖北王小明现就读者王小明的问题回答如下：泡打粉是面点制作中经常要用的添加剂。吉士粉是粤式面点和菜肴中经常用到的原料。这两种原料 Edit comrades: I am looking at recipes produced noodles, often see inside a few grams of baking powder, or a few grams of jisi powder, I do not know these two kinds of raw materials is composed of what, respectively, from what role? Wang Xiaoming Hubei Wang Ming readers Wang Xiaoming’s answer is as follows: baking powder is often used in pasta production of additives. Custard powder is a frequently used ingredient in Cantonese-style pasta dishes. These two kinds of raw materials