Posted by: Jonjon | July 21, 2009

綠豆餡 And 芋泥 And 紅豆餡 And 豆沙餡


Paste – Red Bean Paste/mung bean paste/taro paste  8/10 for the dry paste and 8.5/10 for the wet paste

綠豆餡

February 8 2009

http://blog.yam.com/homeeconomics/article/15511836

這餡包糯米糍可以,不過甜味淡,喜甜的話要多加點糖;

做月餅就不行,月餅餡要有油,不然會吸收餅皮的油,讓餅皮變得乾而不潤~~


材料:

綠豆…………400克

水……………1000

細白砂糖……200克

做法:

1)      綠豆加水煮沸,再用小火煮30分鐘,直到綠豆軟熟而湯汁收乾。

加糖翻炒片刻即可,約可得綠豆餡1200克。

In terms of weight = 33% sugar to 67% mungbeans. 2.5x water to mungbeans

紅豆餡

材料:

紅豆…………400克

水……………1.5公升

細白砂糖……200克

做法:

1)      紅豆洗淨,加水浸泡一晚,用原汁煮沸,再用小火煮約1小時,直到紅豆軟熟而湯汁收乾。

2)      加糖翻炒片刻即可,約可得紅豆餡1200克。

註:以上的水量僅供參考,火力大小和鍋子都會影響耗水量。

芋頭餡

材料:

芋頭(淨重)…1000克

細白砂糖………200克

16% sugar and 84% taro in total

做法:

1)芋頭切片蒸熟,趁熱加糖搗碎,越細越好。約可得芋頭餡1200克。

註:
餡的用量雖不多,但蒸煮費時,最好一次多做一點,包好冷凍隨時都可取用。嫌麻煩的話也可以去材料行買現成的餡。

http://cafeoftheeast.blogspot.com/2006/07/taro-cream-cake.html

[Ingredients]

Taro Paste (Ornee 芋泥):

600g taro flesh                                                  200g

150g ghee or unsalted butter or canola oil                      50g

150-220g granulated sugar, adjust according to taste                 50g-70g

¼ teaspoon salt                                                            1/12 teaspoon salt

Red Bean Paste

http://www.applepiepatispate.com/japanese/sweet-azuki-red-bean-paste/ 8/10

For chunky ones just use the same amount i.e 1 cup of azuki to 1 cup of confectioner’s sugar. Drain water, then combine the confectioner’s sugar with the azuki beans until fine paste like. The paste should be thick with some whole and half-crushed azuki beans.

In terms of volume = 50/50

http://schneiderchen.de/105Red-Bean-Paste.html 8.5/10

Usually it’s 50% red beans, 10% water for cooking and 40% sugar.

In total, 51% red beans, 28% maple syrup, 21% sugar

  • 2/3 cup Red beans 120g
  • Water for boiling
  • 50 ml Maple syrup
  • 1/3 cup sugar                65g
  • ¼ cup oil for frying

232

Conclusion

The recipe that only used confectioner’s sugar (I added a bit of water) and red beans without sifting it through a sieve made a dry paste. It tasted like dry red beans with added sugar, which worked for me.

The recipe that used the oil and maple syrup made a sweeter (the maple syrup was a good addition since it made the paste sweet in a more balanced way) but the paste was a bit runny although not liquidy at the same time. The taste worked for me, and I thought the sweetness was just right. I used only 85% of the sugar. By the way, I’m not sure why it was necessary to add the oil.

  • Wash the beans and throw out any that are damaged. Place the beans in a small to medium-sized saucepan, cover with water and soak overnight. (This helps shorten the cooking time).
  • The next day, bring the beans and water to a boil. Simmer for 1 ½ – 2 hours, until the beans have softened, adding more water as necessary. Drain. Make sure always have just enough water to cover all the beans
  • Process the beans in a blender until smooth. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Stir in the sugar and maple syrup.
  • Heat the oil in a wok or frying pan. Fry the beans over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Press them gently with the back of a spatula to form a paste.
  • Cool and use as called for in the recipe. Stored in a sealed container in the refrigerator, homemade sweet red bean paste will last for approximately 1 week.
  • If you use a pressure cooker to prepare this bean paste filling, then you can skip the step of soaking beans over night. Directly you place the beans and enough water together in the pressure cooker and cook for about 20 minutes. Make sure always have just enough water to cover all the beans.

http://en.christinesrecipes.com/2009/01/steamed-tapioca-red-bean-cake.html

It’s pretty easy to make red bean paste at home. The ratio of read bean and water is 1:3 in order to cook perfect red bean paste. When the water is dried up, the red bean would be just soft enough but still retain the round shape. Just put 1 part of red bean into 3 parts of boiling water and cook on low-medium heat until really tender. Well, I use ceramic glass top stove to cook. If you use gas instead of electricity, then you have to adjust the heat and time. Add sugar to taste when almost done. The red bean paste can be stored in freezer for 1 to 2 weeks.

White Bean Paste (Kidney Bean)

http://www.wretch.cc/blog/sheetachan/11076519

作法:

1)先把白雲豆洗淨,用水浸一晚(所以請用較大的大碗)浮面或爛的都不要ar!

2)把已浸發的白雲豆,用一個大煲的水弱火煮5min(水中請加入半茶匙的蘇打粉)

3)5min後加蓋並息火再焗5min

4)取出之白雲豆,請逐粒去外殼

5)取出外殼後,請把雲豆一分為二,因發現有d豆外表冇問題,內裡已爛了

6)完成後,把雲豆加入新的水中煮至軟,(約30min左右)

7)等雲豆連水略凍,接著用攪拌機拌至爛

8)再用細隔篩過瀘

9)把已隔之豆沙水放置一段時間,然後慢慢的倒出上方的水份,然後再注入新的水

10)反覆3次(9)之動作,加入新水時請略為攪拌

11)最後把豆水倒進豆漿布袋內

12)拿起布袋並用力擰乾水份

13)再開火加入白豆沙及糖粉(中火),加熱至滲出水份後再略收乾水份即成

14)請攤凍先好放入雪櫃

注:由於是餡料是冇油份,所以不會太硬,個質感似泥狀,希望大家都成功!

自製綠豆沙餡

http://www.wretch.cc/blog/cllinbaby/2651165

綠豆沙餡:

材料:

綠豆仁300克.細砂糖150克.鹽0.5克.蛋黃1個.奶油20克.

做法:

1. 綠豆仁泡水3小時.

2. 加適量水煮至熟後.慢慢攪成糊狀.(或用料理機)

3. 加入細砂糖.鹽拌勻.已慢火繼續攪拌至稠狀.

4. 加入蛋黃繼續攪拌(不熄火).

5. 再將奶油分兩次加入.攪拌至均勻成團即可.

補充:

出自”家庭麵食點心DIY”

這是適用於綠豆碰.甜點.存放冷藏不可超過三天.放冷凍約1個月!

如果用快鍋煮就不用事先泡水了.

很香很好吃喔! 冷卻後如果不夠乾可再回鍋炒過..太乾則可加些奶油c

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