Homemade Purple Sweet Potato Powder 自製紫薯粉

Sharing with you today an easy way to make your own natural food coloring powder from fresh vegetables. This purple sweet potato powder has a purple hue and is perfect for various baked goods and desserts. Homemade vegetable powder is free of additives and preservatives so is safe to use as a food coloring. This purple sweet potato powder is actually more fragrant than store-bought ones. I’ve included both food dehydrator and oven methods so you could choose whatever way that is convenient for you. If your oven doesn’t have the dehydrate function, use the lowest temperature possible to prevent the vegetable from browning (it is not noticeable in this case but it will for light-colored vegetables like pumpkin). I usually end up with about 30% of the original amount after the dehydration, and, depending on the size of your dehydrator/oven, you could always make a bigger batch and store the powder in an airtight container. It will last for 6 months in the freezer. If somehow it picks up moisture and becomes lumpy (but not moldy or stale of course), you could always dry the clumps again in the oven with low temperature. The same drying and grinding method is suitable for other vegetables such as yam (orange or yellow) and pumpkin. For a smooth, powdery finish, make sure to pass the powder through a fine sieve and regrind any larger bits that don’t go through.
今天分享一個簡單的自製天然蔬菜調色粉方法,這個可以用來做各種烘焙糕點和甜品的紫薯粉有着夢幻般的紫色,EC覺得比市售的紫薯粉來得香。自製的話不用擔心有任何防腐劑或添加劑,絕對可安心當作色粉使用。這次EC分別提供了乾果機和焗爐的兩個製法以供參考。若家中焗爐沒有乾燥功能的話,請選擇最低的溫度將蔬果烘乾避免上色,這個於紫薯身上不會造成任何問題,但對於其他例如南瓜之類的淺色蔬果,一但上色就會很明顯了!乾燥之後,製成品一般大約只有原本的三成重量,因此也可以做多一點(這當然也要視乎你的焗爐有多大),然後保存在密封的容器中,而放在冰箱保存的話甚至可保存半年。倘若紫薯粉吸了濕出現結塊也不打緊的,在只是結塊而不是發霉或變臭的情況下,把小塊重新入爐低溫烘乾亦可回復粉狀。同樣的低溫烘乾加研磨方法也適用於其他天然色粉—如黄或橙色的蕃薯和南瓜—的製作。要做出細緻的粉末,記著不要偷懶把粉末過篩幾次,濾出大顆粒進行二次研磨。


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Homemade Purple Sweet Potato Powder
自製紫薯粉

Makes about 150 g
成品約150克

Ingredients
2 medium (about 500 g) purple sweet potatoes (I used Okinawan sweet potatoes)

材料
中型紫薯(EC用夏威夷紫薯) 兩隻(約500克)

Directions 做法

Wash purple sweet potatoes and pat dry. Bake in a 220℃/425℉ preheated oven until fork tender, 40 to 45 minutes (the baking time depends on the size of the purple sweet potatoes). Take out and let cool. Peel off the skins and mash with a fork.
紫薯洗淨抹乾後放入已預熱220℃/425℉焗爐焗至紫薯用筷子或叉輕輕一插可以插入,時間根據紫薯的大小而定,約40至45分鐘左右,取出放涼後去皮並用叉壓成泥。

Food dehydrator method:
Spread a thin layer of mashed purple sweet potato onto parchment paper-lined dehydrator trays. Adjust to 55℃/130℉ and dehydrate for 8 to 10 hours until crisp. The thin layer would shatter easily if you try to break it. If there are thicker layers, break off the thinner part then return the thicker ones back into the dehydrator for a longer period.
乾果機做法:
將紫薯泥均勻薄薄地鋪在墊了牛油紙的乾果機的架上,選擇55℃/130℉低溫烘乾,整個過程約需8至10小時,乾至紫薯泥變硬和脆、用手掰開會裂的狀態,若紫薯泥厚身的地方不夠乾,可先將已乾硬的地方撕出,餘下的部份可延長烘乾時間繼續烘乾。

Oven method:
Spread mashed purple sweet potato in between two sheets of parchment paper and roll thinly, the thinner the better. Use the dehydrate function to dry the layer until crisp and the sweet potato no longer sticks to the paper. The drying time depends on the thickness and moisture level of the sweet potato. Alternatively, dry the layer in a 65℃/150℉preheated oven with fan turned on until crisp.
爐焗做法:
把紫薯泥隔著兩張牛油紙平均擀成薄片,越薄越好,放入焗爐以乾燥功能將紫薯泥烘乾至不黏牛油紙,一掰開會裂成碎片的狀態,時間根據紫薯泥的厚度和水份而定,沒有乾燥功能可將溫度調到65℃/150℉,並開啟內置風扇低溫烘乾。

Break the dried layer into pieces and grind them into powder with a high speed blender. Sieve the powder and return larger bits to the blender and grind again for a smooth and powdery texture. Store powder in an airtight glass jar in a cool, dry space and use within a month. For longer storage, store in the freezer for up to 6 months.
把已乾燥的紫薯剝成小塊,用破壁機打成粉,先將粉末過篩一次令粉質更加細膩,將顆粒較粗的紫薯粒放回機中再次打磨成幼細的粉末,用玻璃罐密封陰涼處保存並於一個月內使用,放在冰箱保存期約六個月。

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