I made some bean paste with white kidney beans yesterday. White kidney beans taste pretty bland so the paste will be ready to take on any flavor that is added to it. I have a small bowl of leftover salted caramel sauce that I used for making cake before so I started experimenting with the flavor (read about my salted caramel mousse cake here). I gradually mixed in the ingredients according to my taste while keeping track of what I have added and here is what I have come up with. I will try to make some snow skin mooncakes with this filling along with some soft chocolate center next week. The filling smells so good…I’m pretty sure the mooncakes will be awesome!
EC昨天用了白蕓豆做了些白豆沙，白蕓豆的味道十分清淡因此很適合加入其他材料配搭成各種味道。家中尚有一小碗做蛋糕時剩下的海鹽焦糖醬(有關海鹽焦糖慕絲蛋糕可到這裡)，於是EC便嘗試把它加進白豆沙內。EC邊調味邊作筆記，以下配方是按自己的口味調配的。這個餡料真的十分香，若在餡中包入軟心朱古力再做成冰皮月餅應該會很好吃。週末過後EC便會試做冰皮月餅！
Coffee Salted Caramel White Bean Paste
咖啡海鹽焦糖豆沙餡
Makes about 290 g
成品約290克
Ingredients
For the Sweet White Bean Paste
150 g white kidney beans
70 g granulated sugar
3 Tbsp grapeseed oil
2 Tbsp cooked sweet rice flour
For the Salted Caramel Sauce
45 g granulated sugar
30 g water
75 g whipping cream
20 g unsalted butter, softened
1/3 tsp sea salt
For the Coffee Salted Caramel White Bean Paste
200 g sweet white bean paste
60 g salted caramel sauce
1 tsp instant espresso powder
30 g cooked sweet rice flour
材料
白豆沙
白蕓豆 150克
細砂糖 70克
葡萄籽油 3湯匙
糕粉(炒或蒸熟的糯米粉) 2湯匙
海鹽焦糖醬
細砂糖 45克
水 30克
淡忌廉 75克
無鹽牛油(放軟) 20克
海鹽 1/3茶匙
咖啡海鹽焦糖豆沙餡
白豆沙 200克
海鹽焦糖醬 60克
即溶特濃咖啡粉 1茶匙
糕粉(炒或蒸熟的糯米粉) 30克
Directions 做法
For the Sweet White Bean Paste 白豆沙
**the picture below was a double batch 圖片是雙倍份量**
Rinse the beans then soak in water for four hours or overnight until the skin is softened. Drain well then remove the skin of each bean. Rinse again.
白蕓豆洗淨後加水浸泡四小時或過夜至外皮軟化後瀝乾，把豆的外皮撕掉，再次把白蕓豆沖洗乾淨。
Place beans in a pot. Fill pot with enough water to cover the beans. Bring water to a boil then simmer over medium-low heat until the beans are very tender, adding more water as needed (mine were cooked with a rice cooker). Drain while reserving the cooking liquid.
把豆放在鍋中，加入蓋過豆的水，大火煮滾後轉中小火煮至豆變得軟爛，中途觀察鍋內水份，水乾便要加水(EC用電飯煲煮豆)，瀝乾並保留煮豆的水。
With an immersion blender, blender or food processor, pulse softened beans until smooth and creamy. If the mixture is too thick, adding a little bit of the reserved cooking liquid would help. Add liquid only as necessary since too much liquid will make the puree too thin which results in longer drying process.
用手提攪拌棒、攪拌機或食物處理器把煮軟的豆打成泥，若豆蓉太杰可加少許煮豆的水同打，水不要放太多，否則炒豆沙時會很費力費時。
Heat a tablespoon of oil in a non-stick wok over medium heat. Add in the pureed bean and stir with a spatula until combined. Add sugar and cook with constant stirring until the paste gets thickened. Reduce to low heat and stir in the remaining oil in two batches, adding more only after the oil gets absorbed.
不沾鑊中加一湯匙油燒熱，加入豆蓉中火翻炒，之後加入糖炒匀，水份開始收乾時轉小火，餘下的油分兩次加入，繼續不斷翻炒，每次待油完全吸收後才加下一次。
Continue cooking and stirring until the paste clumps together and no longer sticks to the side of the wok and the spatula. Stir in the flour then remove from heat. Set aside to cool.
繼續翻炒至豆沙黏成一團不再黏鑊及鏟子，加入糕粉炒匀便可離火，放涼後備用。
For the Salted Caramel Sauce 海鹽焦糖醬
In a saucepan, combine sugar and water and mix well. Set over medium heat until the mixture starts to boil. Reduce to low heat then cover the pot and simmer for five minutes. The steam created will wash down the sugar crystals clinging to the wall of the pot and prevent crystallization. Remove lid and continue to simmer until the sugar turns dark amber (an instant thermometer should register between 325 and 350℉/160 and 175°C). Remove from heat. While the sugar is boiling, heat cream in another pot to almost a boil and keep warm.
小鍋內放糖和水拌勻，中火煮滾後蓋上蓋子轉小火煮五分鐘，鍋內的水蒸氣可洗擦依附在鍋邊的糖防止結晶，之後打開蓋子繼續小火熬煮至糖色變成焦黃色，溫度約325至350°F/160至175°C後離火，煮糖時預備另一小鍋把淡忌廉煮熱至差不多滾並保暖備用。
Add in the softened butter and mix well. (the mixture will bubble up immediately so be extra careful not to burn yourself). Then gradually add in the hot cream and whisk until smooth. Stir in the salt.
加進軟化牛油拌匀(加牛油後氣泡會立刻衝上來，小心別被燙傷)，分次倒入熱忌廉充分拌匀後加入鹽。
Return pan over low heat and cook with constant stirring until the mixture comes to a boil again. Remove from heat then transfer the caramel sauce into a bowl and let cool.
再次開小火加熱，邊煮邊攪拌，將焦糖液煮滾後關火再倒進碗中放涼。
For the Coffee Salted Caramel White Bean Paste 咖啡海鹽焦糖豆沙餡
In a large bowl combine sweet white bean paste, salted caramel sauce, coffee powder and half of the flour. Mix with a spatula until combined. Gradually stir in the remaining flour until the desired consistency is reached. The more the flour is added, the stiffer the paste will be. The paste can be stored in an air-tight container and kept in the fridge for one week.
大碗內放白豆沙、海鹽焦糖醬、咖啡粉和一半份量糕粉用膠刮拌匀，餘下的糕粉分次拌入直至所需軟硬度(糕粉越多餡料便越硬身)，餡料可放在密封盒中於雪櫃保存一星期。
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