以前出过油性红豆沙菜谱,是做蛋黄酥、月饼专用的。后来在粽子菜谱里也有讲过半油性红豆沙的做法,半油性,其实更符合大众口味,不油、不甜、不腻,细腻绵软,口感更沙,更适合做驴打滚、青团、粽子、八宝饭、豆沙包、粘豆包、汤圆的内馅。
跟油性红豆沙相比,这个豆沙少油、少糖,没有加麦芽糖,类似小时候经常吃的红豆馅儿。

用料

红豆

500克

清水

1500克

玉米油

100克

细砂糖

100克

不油不甜腻红豆沙(青团粽子豆包驴打滚)的做法

  1. 500克红豆淘洗干净



  1. 清水泡6小时以上,然后再次淘洗一下。加入1500克清水,高压锅豆类蹄筋功能煮50分钟以上,直到能够打开锅盖为止(或者电饭煲煮粥功能1.5小时)



  1. 煮好的豆子,把里面的豆水滤出去(不浪费原则,加糖喝掉即可)



  1. 用压泥器把豆子初步捣烂(或者破壁机、搅拌机),这一步也可以省略,因为等下翻炒的时候也会烂



  1. 转移到不粘锅里



  1. 加入100克玉米油,中火翻炒至浓稠



  1. 加入100克白砂糖(这个量可调整,根据喜好自行把握即可)



  1. 中火翻炒到水分蒸发掉,整体润而成团



  1. 炒豆沙全程大约5分钟(我是用最大火,不停翻炒)



  1. 虽然看起来油润,吃起来却很清新,能吃出沙沙的口感。这个即便做蛋黄酥也是可以的(只是还有一定水分,蛋黄酥表皮可能会微皱,而且不耐放)



  1. 不要追求太细腻,带有一点颗粒,口感更好哦
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  1. 三两天内食用,冷藏保存。短期不用,冷冻保存



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