Sweet Red Bean Paste

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|红豆冰砖快速煮成无油红豆馅|

红豆可说是女性的平民圣品,除了排毒补血功能外,他还含量蛋白质,膳食纤维及其他的维生素。家常糖水当然少不了红豆汤而蜜红豆可说是万能的馅料,不管是铜锣烧,包子,蛋糕还是大福都少不了红豆馅口味。煮红豆汤或红豆馅的配方有很多,以往我都是开瓦斯炉慢慢煮至红豆变软,再经过按压而制成红豆馅。这次想分享一个比较有趣又快速煮红豆的法宝~ 这方法是将红豆加入完整比例的水,结成冰砖后再放入电锅里煮。原理是冷冻后的红豆粒,再经过温度的加热可有效破坏豆子硬壳的组织而缩短煮红豆的时间~第一次使用电锅煮万能红豆实在有趣又不费时,大家不妨试试看=)

[食材/Ingredients]

红豆-300克
Red beans – 300g

水-大约180克(水位淹盖红豆的表面)
Water – approx 180g (water level should cover the red beans)

原遮糖-150克
Natural cane sugar – 150g

[步骤/Steps]
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1)将红豆洗净,沥干水份。把红豆倒入容器里,装入大约180克的水(水量要淹没红豆粒)。

Clean the red beans and drained well. Pour the red beans into container, add 180g of water (to make sure the water level is cover all the red beans)

2)放入冰箱里冷冻隔夜,明早再做处理。
*建议冷冻至少12小时,效果更佳。

Put the container into freezer overnight.
*recommend to freeze at least 12hours to reach best result.

3)将红豆冰砖取出,再倒入900ml的水(红豆重量3-4倍的水份),煮至电锅跳起即可。
*更多详细内容请看木杯子网页

Take out the ice cube of red beans from the container, pour in 900ml of water into rice cooker. Switch it on , and wait the button automatically pops up.
*for more details please visit cupcookstudio

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4)煮好后,锅内的水份已经被吸收得差不多,这时可加入糖,拌匀再焖1小时(电锅处于保温状态)让糖粉溶化被吸收。取出冷却后,就是蜜红豆。

After done, the water inside the rice cooker almost absorbed by the red beans.Then add the sugar, stir well and simmer for another 1 hour ( the rice cooker in keep warm mode)

5)把蜜红豆倒入不粘锅,用调理机把红豆打成泥状,开小火炒至水份被蒸发。
*制作红豆馅必须把蜜红豆里水份给吸收至干爽。

Scoop out the cooked red beans into non-stick pan, use the hand blender to blend the red beans until smooth texture.Open small heat and stir-fry the red beans paste until water evaporated.
*to make the best red bean paste must make sure the moisture of red beans fully absorbed until dry texture.

6)把红豆馅放凉后,装入干净的容器,再放置冷藏保存1星期或冷冻保存1个月。
完成!

After cool down,keep inside clean container and store in fridge for 1 weeks and freezer up to a month.
Done!

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