紅豆泥 / 綠豆泥【萬用餡料】Red Bean Paste/Mung Bean Paste

Friday September 21st, 2012Sunday September 27th, 2020 肥丁 46 Comments Green Bean, paste, recipe, red bean, 紅豆, 紅豆蓉, 綠豆, 綠豆蓉, 萬用餡料, 蓉

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紅豆泥材料

紅豆 Red Bean 250 g
清水 Water 800 ml
原蔗糖 Demerara Raw Cane Sugar 100 g
麥芽糖 Homemade Maltose 2 大匙
澄麵 ( 澄粉 ) Wheat Starch 15 g
油 Oil 1 大匙
海鹽 Sea Salt 適量

做法

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1. 紅豆泡水浸 2 小時或以上 ( 可泡過夜，夏天放冰箱比較好 ) ，倒掉泡過的水。紅豆放入鍋中，加入 1000 ml 的清水 ( 肥丁用電鍋煮的，煮了 1 小時 )，煮滾後小火將水份慢慢蒸發，直至只剩下少許水份 ( 如圖 )，加入白砂糖及海鹽，拌勻

2. 將煮軟的紅豆放入攪拌機中，打成紅豆泥

3. 紅豆泥放入鍋中，加入麥芽糖，植物油，小火攪拌蒸發水份 ( 必須不停攪拌，否則很易燒焦 ) ，澄麵篩入紅豆泥中，拌勻即可

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綠豆泥材料

開邊綠豆 ( 去殼綠豆 ) Split Mung Bean 300 g
砂糖 Sugar 140 g ( 少甜，可按喜好增加 )
油 Oil 100 ml
澄麵 ( 澄粉 ) Wheat Starch 20 g

綠豆泥的做法

1. 開邊綠豆洗淨，用清水浸最少 2 小時，最好浸過夜

2. 倒去浸過夜的水份，綠豆放入鍋中，另加新的清水，以中火煮滾 10 分鐘，用湯勺舀起浮起的泡沫 ( 如有 )，熄火後加蓋悶 10 分鐘

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3. 放入布袋中隔去水份，倒入攪拌機中，攪碎成綠豆泥

4. 濕潤的綠豆泥放入鍋中，倒入一半糖及植物油，用小火炒至乾身，其間要不停攪拌，讓糖開溶解並慢慢吸收油份，再倒入另一半的糖及油，繼續攪拌，炒乾水分的豆泥水份便會像花生醬般柔軟濃稠，最後篩入澄麵，盛起放涼，放入冰箱備用

做好的紅豆蓉和綠豆蓉，放入保鲜袋壓扁，在冰箱可存放 4 – 5 天，如要長時間保存，可放進冷凍庫，需要用前一晚移往下層解凍即可

更多紅豆蓉食譜：

更多綠豆蓉食譜：

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桂花綠豆蓉冰皮月餅

46 thoughts on “紅豆泥 / 綠豆泥【萬用餡料】Red Bean Paste/Mung Bean Paste”

Elaine Liou
Sunday August 18th, 2019 at 01:17PM

請問紅豆泥一定要放原蔗糖嗎?原蔗糖跟二砂一樣嗎?如果放白砂糖釋放多少呢?
Wai
Saturday November 3rd, 2018 at 03:04AM

謝謝你?
Wai
Monday October 15th, 2018 at 09:48PM

肥丁老師，我的紅豆在雪櫃浸了4，5日，這幾天有換過水，因沒時間處理….現在沒有臭味，還有紅豆味，其實還可以用的嗎？
- 肥丁Post author
  Thursday October 18th, 2018 at 07:02PM
  
  若吃起來有酸味就不能吃
Juju
Friday September 22nd, 2017 at 01:30PM

請問用maple syrup或有沒有其他東西可代替麥芽糖可以嗎? 因我住在外國很難找到麥芽糖呢! 謝謝!
- 肥丁Post author
  Friday September 22nd, 2017 at 02:30PM
  
  maple syrup 水份較多
  可能要增加炒的時間
  或自己製作轉化糖漿
  效果都可以
  http://www.beanpanda.com/16750
Mavis
Monday September 11th, 2017 at 10:34AM

請問這個食譜大概做到多少gm的綠豆泥呢?
- 肥丁Post author
  Tuesday September 12th, 2017 at 01:19AM
  
  做的時候沒有量過
Scarlett
Sunday September 10th, 2017 at 08:41PM

請問可用水麥芽代替麥芽糖嗎？謝謝
- 肥丁Post author
  Tuesday September 12th, 2017 at 01:12AM
  
  濃稠度差不多都可以
Jay Luk
Thursday August 3rd, 2017 at 10:55PM

1大匙＝1 table spoon?
- 肥丁Post author
  Thursday August 3rd, 2017 at 11:59PM
  
  1大匙 = 15 ml
  1小匙 = 5 ml
Anonymous
Saturday September 10th, 2016 at 03:16AM

I followed your mung bean paste. Very good! Thank you!
Anonymous
Monday August 22nd, 2016 at 10:17AM

請問橙粉的主要用意是什麼，可以不加嗎？，謝謝妳
- 肥丁Post author
  Monday August 22nd, 2016 at 12:21PM
  
  澄粉是無筋麵粉 wheat starch
  如果你的餡料不需要塑形
  可以不加
雰~雰
Monday April 4th, 2016 at 01:15PM

嗨，请问红豆馅的蔗糖要放多少呢？谢谢
- 肥丁Post author
  Tuesday April 5th, 2016 at 12:27AM
  
  食譜有寫的唷
  - Anonymous
    Thursday July 7th, 2016 at 09:11PM
    
    請問原庶糖要放幾多呢?因為食譜冇寫，謝謝
    - 肥丁Post author
      Thursday July 7th, 2016 at 09:36PM
      
      不好意思，應該是更新的時候不小心刪掉了
      90 ~ 100 g
cami
Tuesday April 21st, 2015 at 12:52AM

請問可以放多久？
XiAoL_Li
Wednesday September 3rd, 2014 at 12:48AM

請問，麥芽糖可以用corn syrup代替嗎?
- 肥丁手工坊Post author
  Wednesday September 3rd, 2014 at 09:08AM
  
  可以，但corn syrup 甜味單寡，味道不理想
  - XiAoL_Li
    Thursday September 4th, 2014 at 03:48AM
    
    太感謝你了！ ^_^
のYu_e.Yip❤
Thursday August 21st, 2014 at 09:10AM

你好，按哩个方法整出来的冰皮月饼，第二日皮会变硬吗
- 肥丁手工坊Post author
  Thursday August 21st, 2014 at 09:39AM
  
  放入鐵盒裏，冰箱保存，不要放在出風口的位置，可保存軟度 2 ~ 3 天
lee
Tuesday August 19th, 2014 at 10:42AM

你好昨天我試做了綠豆蓉，味道剛好，很好吃！但不知道是不是炒得太乾，冷後就變得很散不能成團。請問有辦法改善嗎？謝謝
- 肥丁手工坊Post author
  Tuesday August 19th, 2014 at 03:09PM
  
  豆蓉冷後是很難塑型，炒的時候不用炒太乾的，如果太乾可以加多一點油 ( 不過這辦法不太好 ) ，或稍為蒸暖回溫
黑沙
Saturday August 2nd, 2014 at 02:14PM

如果不用開邊綠豆，用有依的綠豆粒可以嗎？
- 肥丁手工坊Post author
  Saturday August 2nd, 2014 at 02:31PM
  
  豆蓉最好用開邊的
Lily_Ho花园
Monday July 14th, 2014 at 12:04PM

為什麼做紅豆蓉時要加入麥芽糖?不加可以嗎? 或者有什麼替代品嗎?
- 肥丁手工坊Post author
  Monday July 14th, 2014 at 01:23PM
  
  麥芽糖可以保濕, 甜味適中, 最好不要省了
Pingback: 迷你銅鑼燒 Dorayaki ~ (無泡打粉)
kathy
Monday March 10th, 2014 at 05:18PM

一定要植物油嗎？
- 肥丁手工坊Post author
  Monday March 10th, 2014 at 06:25PM
  
  Kathy
  氣味不濃的油都可以
魚仔
Tuesday August 13th, 2013 at 02:28PM

想請問澄面英文的名稱是?
- 肥丁手工坊Post author
  Tuesday August 13th, 2013 at 03:26PM
  
  wheat starch
  - 魚仔
    Tuesday August 13th, 2013 at 07:53PM
    
    謝謝！好喜歡你的網站。你的食譜你的照片全都很用心炮製，謝謝你的分享～我會成為你的忠實粉絲^^
    - 肥丁手工坊Post author
      Wednesday August 14th, 2013 at 10:52AM
      
      魚仔
      感動中 ﹗ 好多謝你的支持啊 ~
  - Joyce
    Wednesday September 7th, 2016 at 02:00PM
    
    如果沒有澄粉，可以用甚麼代替呢？
    - 肥丁Post author
      Wednesday September 7th, 2016 at 03:10PM
      
      沒有就不加了，其他粉類口感不好
      - Anonymous
        Wednesday September 7th, 2016 at 04:04PM
        
        好的，謝謝！其實澄粉有甚麼作用？
      - 肥丁Post author
        Wednesday September 7th, 2016 at 08:25PM
        
        加固，使餡料容易塑形
      - Anonymous
        Wednesday September 7th, 2016 at 10:19PM
        
        請問做好後，未用完的豆蓉可以放冰櫃嗎？
      - 肥丁Post author
        Wednesday September 7th, 2016 at 11:57PM
        
        可以急凍冷藏，用的時候放在餸菜櫃退冰，比較少生細菌
        如你的食譜之後不再加熱，例如做冰皮月餅
        退冰後最好加熱殺菌才食用
♡♥ 小咪 ♥♡
Friday September 21st, 2012 at 10:44AM

為中秋作準備囉!!~
- 肥丁手工坊Post author
  Thursday September 27th, 2012 at 05:33PM
  
  小咪是啊 ~ 早早準備好餡料，來做月餅

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46 thoughts on “紅豆泥 / 綠豆泥【萬用餡料】Red Bean Paste/Mung Bean Paste”

和肥丁說說話 Leave a Reply Cancel reply

給紅豆做好去澀蜜漬紅豆美味更上一層樓 How to cook Red Adzuki Bean