Sugar-Free Chinese Custard Filling 無糖奶黃餡

I’m sharing with you my sugar-free version of Chinese custard filling that I used for my sugar-free custard mooncakes I made this year (recipe to be followed). Here in the recipe, granulated sugar is replaced with a natural sweetener that is a blend of monk fruit and erythritol. The result was pretty good. There was no funny taste or any noticeable cooling sensation or aftertaste. I am hoping to create more sugar-free treats with this filling in the near future so please stay tuned.
今天將介紹一款無糖版中式餡料食譜–奶皇餡。今年中秋節EC以此餡料製作了無糖奶黃月餅(食譜稍後再分享),是次以混合了羅漢果和赤醋糖醇的天然代糖取替白糖,效果不錯,餡料完全沒有奇怪的味道或在口腔中留下餘味或冰涼感,EC打算遲些繼續嘗試研究其他使用奶黃餡料的無糖食譜。

The traditional way of preparing Chinese custard filling typically begins with bringing all ingredients to room temperature and some people even mix it by hand. But with this fast paced and modern lifestyle, who would have that patience and time (at least I know I don’t)? A lot of us already own fancy kitchen gadgets at home so why don’t we make good use of them and simplify the lengthy process? Stand mixers, food processors and blenders are all powerful enough to blend things really well even when COLD ingredients are used. Yes, ingredients such as butter, egg, evaporated milk and coconut milk can be taken out from the fridge and used right away. If you have these small appliances at home then stop mixing by hand with a spatula and go ahead and use them! I’ve tried dumping everything into the blender cup all at once, blending everything together until smooth, and then cooking the mixture by steaming. It worked beautifully; however, I prefer mixing all dry ingredients with cold butter first and then followed by a gradual addition of remaining liquids. Mixing in such a way has greatly reduced the chances of the butter separating from the mixture during steaming. It is also okay if the mixture is a bit lumpy before cooking. I found that it is not necessary to sieve the mixture as the filling has to be kneaded after cooking anyways. The kneading process effectively breaks up any lumps, resulting in a smooth and silky filling. Therefore the straining, to me, is totally redundant (hope people who insist on straining the mixture before cooking won’t be mad at me).
傳統的奶黃餡製作 一般以“將所有材料回溫” 為開始,有些甚至是全人手製作。但現代人生活節奏忙碌做事又講求效率,當然什麼也想速戰速決吧(至少這是EC的想法)。既然家中有這麼多實用的廚房小家電,為什麼不將程序簡化呢?廚師機,食物處理器和攪拌機皆可有效地攪拌材料,牛油,花奶,雞蛋,椰漿等材料不用回溫可以直接從雪櫃取出使用。家中有這些電器的就不要再用膠刮慢慢的把材料逐樣加入拌勻了!EC試過用攪拌機做奶皇餡,基本上把所有材料丢進去打滑再蒸熟便行了,可是EC發現若首先把凍牛油與所有粉類混合才加入餘下液體材料更能避免餡料在蒸煮過程中出現油水分離的狀況。此外,EC認為倘若混合物有顆粒並不順滑也是可以的,不用特別花時間去過篩一次。畢竟奶黃餡蒸熟放涼後仍然需要搓至軟滑才使用的,混合物有顆粒的話都會在揉搓過程中被打散,因此之前的過篩工夫便有多此一舉之嫌(這樣說會得罪其他提議材料要過篩的人嗎?)

I hope you find my innovative method efficient and time-saving. Happy belated mid autumn festival!
希望大家喜歡這省時快捷的奶黃餡簡易製法,祝大家中秋節快樂!


Sugar-Free Chinese Custard Filling
無糖奶黃餡

Yields about 330 g
成品約330克

Ingredients

20 g custard powder
20 g all purpose flour
20 g milk powder
55 g monk fruit natural sweetener with erythritol (such as Lakanto and Krisda)
A pinch of salt
50 g unsalted butter, cold and cubed
35 g beaten egg
30 g evaporated milk
60 g coconut cream
3 salted egg yolks (about 45 g), steamed and crushed

材料

吉士粉 20克
中筋麵粉 20克
奶粉 20克
羅漢果加赤藻糖醇天然代糖(如Lakanto,Krisda等) 55克
鹽 少許
無鹽牛油(凍及切大塊) 50克
全蛋液 35克
花奶 30克
椰漿 60克
鹹蛋黃(已蒸熟和壓碎) 3隻(約45克)

Directions 做法

In the bowl of a stand mixer, whisk together the dry ingredients. Add butter and mix with low speed until mixture resembles wet sand.
將所有乾粉類材料放在廚師機的攪拌盆中拌勻,加入牛油低速攪拌至混合物呈濕沙狀。

Gradually beat in the wet ingredients until combined. The mixture would be paste-like initially but become more liquidy while more liquids are added. It is not necessary to strain the mixture if it is not perfectly smooth at this stage.
蛋液,花奶和椰漿逐一加入低速攪拌均勻,初時混合物呈膏狀,但隨液體量增加混合物會逐漸變成順滑的糊狀,即使混合物有少量顆粒也不用過篩。

Scrape mixture into a shallow plate. Cover with aluminum foil and steam with medium-high heat for 10 to 15 minutes or until mixture coagulates. For bigger portion such as a double or triple batch, scrape the sides of the plate and push the coagulated mixture towards the center halfway during the steaming process.
把混合物倒進蒸碟,蓋上錫紙中大火蒸10至15分鐘或直至凝固, 有需要(如做雙倍甚至三倍份量時)可於中途取出攪拌一下,把邊沿已凝固的餡料往中央推才繼續蒸。

Remove from heat and loosen the mixture with a spatula. Mix well then transfer mixture into a bowl. Press a piece of plastic wrap against the mixture to prevent a skin from forming. Let cool then refrigerate until firm.
離火後用膠刮把已凝固的餡料刮鬆並拌勻,轉放到容器中以保鮮紙緊貼餡料表面包好避免結皮,放涼後放在雪櫃中冷藏至挺身。

Put on disposable gloves and knead mixture for a few minutes until soft and pliable. Mix in crushed salted egg yolk until evenly distributed. Keep refrigerated and use within one week.
戴上即棄手套把餡料揉搓數分鐘至軟滑,加入已蒸熟的鹹蛋黃碎拌勻,放回雪櫃保存並於一週內使用。

I bought this natural sweetener during our family trip to Tokyo in the summer.
暑假時在東京購買的天然代糖。

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