I’ve been making sweet red bean paste for my homemade mooncakes (read about my blog posts Sweet Red Bean Paste and Sugar-Free Sweet Red Bean Paste for more details) and this is the first time that I flavored it with Chen Pi. Everything is basically the same. I just dumped in some chen pi when I cooked the beans. When the pressure cooking process was completed, the bean smelled sooooo good when I removed the lid. It simply smells like sweet red bean soup! I normally would discard the cooking liquid. But it was so fragrant and I simply drank the liquid.
EC過往會自製紅豆餡做月餅(原味紅豆沙餡可以參考這裏，使用天然代糖的無糖廣式豆沙餡可以參考這裏)，但加了陳皮的豆沙餡還是第一次。做法基本上跟一般紅豆餡的沒有分別的，只是多了一兩片陳皮而已。用壓力煲煲完紅豆後打開蓋子，陳皮的香味立刻湧出來，跟陳皮紅豆沙的香氣是一模一樣。 以往EC都是將煮紅豆後瀝出來的水倒掉不要的，但今次實在太香了，EC沒有浪費直接把它喝掉了。
This red bean paste is already low in sugar and oil, both of which help with moisture retention. Bean paste with insufficient sugar and oil will be dry and crumbly. In order to help it to roll into a ball without using too much sugar and oil, I added maltose as a binding agent. The maltose will help the bean paste to stick together so there is no substitution and cannot be omitted. The cooked glutinous flour also serves to firm up the bean paste by absorbing excess moisture and make it stick together.
這些紅豆餡算是非常少油少糖的了。油和糖均有保濕作用，減得太多的話紅豆餡會乾得不能成糰的。為了防止紅豆餡在少甜少油的狀態下散開，配方裏面加入了麥芽糖增強黏度。正因麥芽糖在此有特定的作用，因此不能省去，也沒有替代品，大家要注意一下。 食譜中的糕粉可吸收水分並將餡料粘連在一起，餡料會挺身一些。
Like I said, this bean paste is already very low in sugar and oil so please don’t further reduce the amount indicated in the recipe. If you are making Cantonese mooncakes, you even need MORE oil to help the crust to become glossy after baking. Usually peanut oil is used and the amount would be about 1.5 times the amount in this recipe. You will also need to reduce more moisture to make a much firmer bean paste. Filling with too much moisture will cause the mooncake to deform during baking.
再說一次， 糖和油的份量已少得不能再少了，因此真的不要再減。若準備以此作廣式月餅內餡的話要炒得再乾身一些不能留有太多水份，以免内餡過軟令月餅變形。此外，炒餡時更要加多些油(而且是花生油)，大約用配方的1.5倍份量，否則會影響月餅回油，月餅外皮不夠油潤。
Sweet Red Bean Paste with Chen Pi (Dried Mandarin Peel)
陳皮豆沙餡
Makes about 550 g
成品約550克
Ingredients
200 g red beans
80 g demerara or granulated sugar
40 g maltose
60 g grapeseed oil
20 g cooked glutinous rice flour
2 pieces chen pi (dried mandarin peel)
材料
紅豆 200克
原蔗糖或細砂糖 80克
麥芽糖 40克
葡萄籽油 60克
糕粉(炒熟糯米粉) 20克
陳皮 2片
Directions 做法
Soak chen pi in water until softened. Scrap off the white pith. Set aside.
陳皮清水浸軟後去瓤備用。
Rinse the red beans then place in a pot. Add enough water to cover the beans. Bring water to a boil and simmer over medium heat for 2 to 3 minutes. Remove from heat. Pour beans over a strainer and rinse them under cold running water. Drain and place beans back into the pot, add water and repeat this cooking process two more times. Rinse and drain again.
**This pre-cooking step helps to remove any impurities and bitter flavor from the beans.
把乾燥紅豆洗凈後放進小鍋中，加進蓋過豆的水量，煮滾後中火煮兩至三分鐘後離火，把豆倒進大篩子內以冷水沖洗後瀝乾，放回小鍋中加水重複以上步驟多煮兩次，倒出後再次把紅豆沖洗乾淨並瀝乾。
**這重覆洗煮的步驟可去掉雜質、豆腥和澀味
Electric pressure cooker method: place drained beans and softened chen pi in the inner pot of Instant Pot and fill with enough water so that the beans are covered by half an inch of water. Close the lid and turn the steam release handle to sealing position. Press the “bean” button once or press “manual/pressure cook” and adjust to cook at high pressure for 30 minutes. When the timer beeps, press “cancel” and let pressure release naturally (about 10 minutes). Carefully remove the lid.
Stove top method: place drained beans and softened chen pi in a pot and add enough water to cover the beans. Bring to a boil then simmer over medium-low heat until beans are tender, 60 to 90 minutes. Check water level occasionally to make sure the beans are always covered in water. Skim off any foam that floats on top during the cooking process.
電子壓力鍋煮法：把浸軟陳皮和瀝乾的紅豆放入Instant Pot內鍋，注入蓋過紅豆約半寸的清水，關上鍋蓋把排氣閥調整到密封“sealing”位置，按”bean”鍵或按“manual/pressure cook” 鍵選擇高壓煮30分鐘，煮好後按“cancel”等待自然放壓(約10分鐘)，小心打開蓋子。
明火煮法： 把浸軟陳皮和瀝乾的紅豆放入鍋中加入蓋過紅豆的清水，煮滾後轉中小火煮60至90分鐘至豆身軟爛，中途要留意水量確保水份沒有煮乾，表面浮起的泡沫亦要撈走。
Drain beans and reserve the liquid. With a stick blender, blender or food process, turn cooked beans and 1 piece of chen pi into a smooth puree. Press the mixture through a sieve for a silkier texture.
**Add reserved liquid only as necessary since too much liquid will make the puree too thin which results in a much longer drying process.
把煮好的紅豆倒出瀝乾並留起煮紅豆的水，用手提攪拌棒、攪拌機或食物處理器把煮軟的紅豆連同一片陳皮打成泥，將豆蓉壓過篩使其更軟滑。
**若紅豆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 pan or wok over medium-low heat. Add in the bean puree, salt, sugar and maltose. Stir with a spatula until combined. 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中小火燒熱，加入紅豆蓉、鹽、糖和麥芽糖拌匀並不斷翻炒，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 heating and stirring until the paste clumps together and no longer sticks to the side of the pan and the spatula. Stir in the cooked glutinous flour then remove from heat. Transfer to a shallow plate and flatten to speed up cooling. Press a plastic wrap directly over the surface of the bean paste to prevent drying out. Cool to room temperature before using.
**The flour helps to absorb excess moisture from the paste and makes it firmer
**Firmer paste is needed if the paste is to be used as filling for baked mooncake
繼續翻炒至豆沙黏成一起不再黏鑊及鏟子，加入糕粉炒匀便可離火，轉放到淺碟抹平幫助降溫，以保鮮紙貼著豆沙表面蓋好防乾，放涼至室溫便可使用。
** 糕粉有助吸收水份令餡料更挺身
** 用作烘焙月餅內餡的豆沙餡須炒得挺身一些
Store bean paste in an air-tight container in the refrigerator and use within one week. For longer storage, double wrap in smaller quantities and store in a freezer bag in the freezer for up to 3 months and thaw before using
把豆沙放在密封盒中於雪櫃保存並於一星期內使用，或分成小份以兩層保鮮紙包好再放入密實袋放冰格冷凍儲存，保存期約三個月，使用前回溫即可。
Maltose helps binding the red bean paste together even with insufficient oil and sugar.
麥芽糖有助少糖少油的豆沙黏在一起
If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2020
EC Bakes 小意思 
Leave a Reply