不要做糯糍了！你知道黃豆粉古早點心嗎 How to make Roasted Soybean Powder Soy Flour (Kinako)
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黃豆粉的口感乾涸，帶著堅果的香氣和濃郁的豆味，真是太適合搭配Ｑ軟糯糍的點心了！不僅能防止沾黏，還能提升味道層次感，是一種不可或缺的「綠葉」型食材。蕨餅、葛切、麻糬、驢打滾、糖不甩，這些小點心都少不了黃豆粉的加持。
除了點心，黃豆粉還能應用在餅乾、蛋糕、麵包等烘焙食譜中，跟優格、隔夜燕麥等一起食用，更能捉進腸道健康。只要肯動動腦筋，黃豆粉的吃法是無窮無盡的，黃豆粉棒就是其中一個例子。這種超簡單的手工軟糖在日本非常受歡迎，我用純手工麥芽糖做基底，甜度不高，越嚼越香。Ｑ軟不黏牙，風味純樸，就像熊貓先生說的，味道像麥精維他奶。做好後放室溫保存，可以保存很長時間。
黃豆粉含有豐富的膳食纖維，水溶性佳，加入無糖豆漿或牛奶，早上喝一杯據說能改善便秘。但是，黃豆粉還有更多的可能性等著你去發掘。無論是做點心還是烘焙，黃豆粉都能為你的美食帶來不一樣的風味和口感。在你的飲食中加入黃豆粉，不僅能讓你吃得更加健康，還能帶來更多的驚喜和樂趣。
【黃豆粉 ♦ 材料】
- 黃豆 Soy Bean
【黃豆粉棒軟糖 ♦ 材料】
- 自製麥芽糖 Homemade Maltose 100 g（自製麥芽糖點這裡）
- 熟黃豆粉 Toasted Soy Bean Powder 120 g (做軟糖用)
- 熟黃豆粉 Toasted Soy Bean Powder 20 g (防沾黏用)
【黃豆粉豆漿 ♦ 材料】
- 熟黃豆粉 Toasted Soy Bean Powder 1 大匙
- 無糖豆漿或牛奶 Unsweetened Soy Milk or Fresh Milk 200 ml
- 楓糖漿或蜂蜜 Maple Syrup or Honey 1 大匙
【黃豆粉 ♦ 做法】
1. 黃豆品種不限。黃豆洗乾淨，浸泡約 10 ~15 分鐘，泡至豆殼和豆仁分離，取約 10~20 顆，剝去豆殼，把豆殼取走，倒去泡過的水
2. 黃豆倒在烤盤上，攤平，送入烤箱 130°C 烤約 2 小時，我比較喜歡用烤的，放進烤箱裡便可以做其他事情，炒乾要不停翻炒，並且要注意火力 否則部份烤焦會有苦味
3. 烘烤 1 小時後，打開烤箱門，搖動烤盤讓黃豆翻面，讓黃豆會均勻受熱會更快乾燥，再烤約 1 小時。時間依據黃豆大小，及烤箱加熱速度及體積調整
4. 黃豆烤熟便會傳出香味，黃豆殼烘烤前後顏色差異不大，較難觀察是否烤熟，脫皮黃豆烤熟後會變深橙色，先脫殼較容易觀察是否烤過頭，烤過會產生苦味和上火
5. 剛出爐的黃豆很燙，稍微放涼後取一顆直接試吃，吃起來沒有濕潤感，很脆就對了，待黃豆冷卻，便可以打磨成粉末
6. 黃豆不是很硬的食材，用小型的研磨機，可以打成細末，用網目較小的網篩，篩出細緻的黃豆粉，留在篩網上較粗的，放回研磨機，繼續打成細粉，黏在研磨器蓋子上，是磨得很細很輕的粉末，便不用過篩了，放入夾鏈袋保存，已經脫水乾燥，可室溫存放
7. 若有馬力強大的調理機，更省時省力了，先以低速打碎黃豆，中速打成粉，最後以高速打成細粉末，馬力大的調理機，因為高轉速磨擦會產生熱，完成後要盡快打開蓋，攪拌散熱，以免黃豆粉回吸濕氣，完全冷卻後才可裝入夾鏈袋
【黃豆粉棒／黃豆粉軟糖 ♦ 做法】
1. 自己做的麥芽糖，糖膏類的如蜂蜜、黑糖蜜，水麥芽(玉米或樹薯澱粉提煉的糖膏) 都可以，不過風味和營養價值，是無可取代的
2. 糖膏的稠度像影片裡那樣流動是最好的，若含水量低比這個稠和硬，可酌量添加熱水混合調整，從冰箱取出自製麥芽糖，放置室溫變軟，準確量度重量
3. 分 2~3 次加入黃豆粉，以便調整硬度，用刮刀大致混合，將黃豆粉按壓均勻成為糰狀，仍然黏手繼續加入黃豆粉，用刮刀把黏在碗底的刮出來，直至完全不黏手，揉成黃豆粉麵糰，可以捏塑形狀便可以了
4. 用手搓成細長條狀，切成約 5 CM 段狀，插入紙棒，表面沾裹薄薄一層黃豆粉，也可依喜好沾裹，抹茶粉、芝麻粉、肉桂糖粉，模具沾黃豆粉，切成喜歡的形狀，包裹黃豆粉
【黃豆粉豆漿／牛奶 ♦ 做法】
杯裡加入楓糖漿，熟黃豆粉，溫豆漿或牛奶，攪拌均勻，每天早起時趁溫熱飲用
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Soybean flour has a dry and velvety mouthfeel, with a nutty aroma and a rich bean flavor. It pairs very well with soft and chewy Q-textured dim sum to prevent sticking and also enhances the layers of flavor. It is an indispensable “green leaf”-type supporting ingredient: for treats like sachima, cut cake, sesame rolls, glutinous rice rolls, and sugar donuts, soybean flour is a must.
Soy flour can also be used in baking recipes such as cookies, cakes, and breads, and eaten together with yogurt, overnight oats, and more to support intestinal health. As long as you are willing to get creative, the ways to enjoy it are endless, and soybean flour sticks are one such example.
Soybean flour sticks are an ultra-simple handmade soft candy and a traditional Japanese snack that is very popular. I use pure homemade malt syrup as the base, so the sweetness is milder and the flavor becomes more fragrant the more you chew—soft and not sticky to the teeth, with a clean, simple taste. Mr. Panda says the flavor is like malted milk, and once made they can be stored at room temperature for a long time.
Soybean flour contains abundant dietary fiber with excellent water solubility. Add it to unsweetened soy milk or cow’s milk and drink a cup in the morning; it is said to help improve bowel movements. The many other potential benefits of soybean flour are still waiting for you to discover.
【Soybean Powder ♦ Ingredients】
- 黃豆 Soy Bean
【Soybean Candy / Soft Soybean Flour Candy ♦ Ingredients】
- 自製麥芽糖 Homemade Maltose 100 g
- 熟黃豆粉 Toasted Soy Bean Powder 120 g (做軟糖用)
- 熟黃豆粉 Toasted Soy Bean Powder 20 g (防沾黏用)
【Soybean Milk ♦ Ingredients】
- 熟黃豆粉 Toasted Soy Bean Powder 1 大匙
- 無糖豆漿或牛奶 Unsweetened Soy Milk or Fresh Milk 200 ml
- 楓糖漿或蜂蜜 Maple Syrup or Honey 1 大匙
Soybean Powder ♦ Instructions
1. There is no restriction on the variety of soybeans used. Rinse the soybeans thoroughly, then soak them for about 10–15 minutes until the skins separate from the beans. Take about 10–20 beans, peel off the skins, remove and discard the skins, and pour away the soaking water.
2. Spread the soybeans evenly on a baking tray and bake in the oven at 130°C for about 2 hours. I prefer baking because once they’re in the oven, you’re free to do other things. Dry-roasting in a pan requires constant stirring and careful control of the heat, otherwise some beans may burn and turn bitter.
3. After baking for 1 hour, open the oven door and shake the baking tray to turn the soybeans so they heat evenly and dry faster, then bake for about another 1 hour; adjust the time according to the size of the soybeans and the heating speed and capacity of your oven.
4. When the soybeans are roasted, they will release a fragrant aroma. The color of soybeans with skins does not change very much before and after baking, so it is harder to tell whether they are fully roasted. Once skinned soybeans are roasted, they will turn a deep orange color, so removing the skins first makes it easier to see whether they have been over-roasted, as over-roasting will produce bitterness and a burnt taste.
5. The freshly roasted soybeans are very hot. After letting them cool slightly, take one and taste it directly. If it tastes dry with no moisture and is very crisp, then it is done correctly. Once the soybeans have completely cooled, you can grind them into a fine powder.
6. Soybeans are not a very hard ingredient, so if you use a small grinder you can grind them into a fine meal. Use a fine-mesh sieve to sift out the delicate soybean flour, and return the coarser bits left on the sieve to the grinder to continue grinding them into a fine powder. If the powder clings lightly to the lid of the grinder, it means it has been ground very finely and is light enough that you no longer need to sieve it. Transfer the powder to a zip-lock bag for storage; since it has already been dehydrated and dried, it can be kept at room temperature.
7. If you have a powerful food processor, the work becomes much easier and faster. Start by grinding the soybeans on low speed, then process them at medium speed into a powder, and finally switch to high speed to grind them into a very fine powder. Because a high-powered processor generates heat from the high-speed friction, open the lid as soon as it is done and stir to release the heat, so the soybean powder does not reabsorb moisture. Only once it has cooled completely should you transfer it into zip bags.
Soybean Candy / Soft Soybean Flour Candy ◆ Instructions
1. Homemade maltose, as well as syrup-like sweeteners such as honey, black sugar molasses, and liquid malt (a syrup refined from corn or tapioca starch) can all be used, but their flavor and nutritional value are truly irreplaceable.
2. The ideal consistency of the syrup is to flow like it does in the video; if the water content is lower than this and it becomes thicker and harder, you can gradually add hot water and mix to adjust it. Take the homemade malt syrup out of the fridge, leave it at room temperature to soften, and then measure the amount accurately.
3. Add the soybean flour in 2–3 batches to adjust the firmness. Roughly mix with a scraper, pressing the flour in until it forms a dough-like mass. If it is still sticky, continue adding soybean flour. Use the scraper to lift off any dough sticking to the bottom of the bowl. Keep adding flour until it no longer sticks to your hands. Knead into a soybean flour dough that can be pinched and shaped.
4. Roll the dough into long thin ropes, cut into pieces about 5 cm long, and insert a stick into each piece; coat the surface with a thin layer of soybean powder, or use your favorite coating such as matcha powder, sesame powder, or cinnamon sugar. Dust the cutter with soybean powder, cut the dough into any shapes you like, and coat them with soybean powder.
Soybean Flour Dofu Fa / Milk ♦ Instructions
Add maple syrup, ripe soybean powder, and warm soy milk or cow’s milk to the cup, stir well, and drink it warm every morning after getting up.
