How to Make Aquafaba From Scratch

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Have you heard about Aquafaba yet ? It’s the latest biggest thing in the vegan world. It is a revolutionary new vegan egg replacer which can be used in recipes like meringues, confectionery, and baked goods and one that may already be in your pantry. The next time you cook chickpeas, stop before pouring the brine down the drain because that’s Aquafaba !

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Amazing recipe you can do from Aquafaba 

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  • Simple Meringues
  • Macaron
  • Pavlova
  • Meringues pies
  • Mousse
  • Buttercream
  • Nougat and fudge
  • Baked Alaska
  • Icecream
  • Marshmallow
  • Cake
  • Mayo
  • Pasta

Ingredients ( Makes 300 ml )

  • 300 g Chickpeas ( Organic are Better )
  • 1000 ml Water

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Instruction

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1. Rise chickpeas and soak chickpeas with 500 ml water overnight in the refrigerator. They will plump up to almost 3 times in size so make sure your container is big enough.

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2. After soaking, don’t drain the water. Add both soaked chickpeas and water to a pot. Add 500 ml more water so that chickpeas are covered by about 2 inches.

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3. Bring to a boil, then reduce to simmer. Skim off any scum from the liquid. Cover with lid. Cook until beans are tender. This will take about 50 ~ 60 minutes. Begin checking beans around 35 – 40 minutes.

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4. Pour the chickpeas liquid over a sieve to remove chickpeas from the water. Transport liquid to the pot again and let it simmer for another 15 miniutes to reduce the water. Let it cool and keep in the fridge, it can be stored for 2 ~ 3 days. When it is completely cool, the liquid should be thickdense and have a feel like egg whites. You can freeze it in a ice maker for longer time. Thaw before use.

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Reminder 

  • The cooked chickpeas can be use to make mashed chickpeas, churchy chickpea snacks or add to your soup.

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19 thoughts on “How to Make Aquafaba From Scratch

  • Wednesday January 2nd, 2019 at 12:47 PM
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    老師~請問我要使用鷹嘴豆水替代帶白,作為食品的凝固劑也適合嗎?主要讓素肉的口感吃起來好吃

    Reply
    • Wednesday January 2nd, 2019 at 07:52 PM
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      可以
      不過要注意豆蛋白的水份比真蛋白高
      比例不能太多

      Reply
  • Saturday April 21st, 2018 at 03:48 AM
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    老师好,请问你在冰箱里拿出汤汁打成蛋白霜 需要多久时间?因为我打了很久还是形成不了蛋白霜 ,只打出泡沫

    Reply
    • Saturday April 21st, 2018 at 11:08 PM
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      打發時間和真蛋白差不多
      若打很久都不起泡
      是濃度不夠水份太多
      要煮一下濃縮汁液試試

      Reply
  • Wednesday March 28th, 2018 at 12:40 PM
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    肥丁老師,請問冷凍拿出來用是自然退冰嗎?凍過的汁還能打發起來嗎?

    Reply
    • Wednesday March 28th, 2018 at 05:17 PM
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      我比較建議放在冷藏室(一般餸菜)退冰
      間時可能要久一點
      但會比較衛生
      凍過的汁可以打發起來

      Reply
  • Wednesday January 3rd, 2018 at 05:29 PM
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    请问根据您的做法,为何还是打发不起来,是什么问题呢?

    Reply
    • Wednesday January 3rd, 2018 at 09:38 PM
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      豆汁是罐頭還是自己做的?

      Reply
      • Wednesday January 10th, 2018 at 02:37 PM
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        自己,跟着老师的配方

        Reply
  • Thursday December 8th, 2016 at 12:26 AM
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    請問豆的gram量真的是300g嗎?我發覺100g的豆用500ml水是蓋不住啊!謝謝妳

    Reply
    • Thursday December 8th, 2016 at 01:31 AM
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      肥丁有用量杯測量過
      蓋不蓋住也和盛載的容器有關
      蓋不住加水就是了

      Reply
  • Friday October 28th, 2016 at 11:59 PM
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    请问放入冰箱要冷冻还是冷藏? 可保存多少天?

    Reply
    • Saturday October 29th, 2016 at 12:44 AM
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      冷冻冷藏都可以
      冷藏和普通餸菜一樣
      2 ~ 3 天
      冷凍保存時間會更長一些

      Reply
  • Thursday June 23rd, 2016 at 12:18 AM
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    Wonderful illustrations, easy to follow instructions, very well done!

    Reply
    • Thursday June 23rd, 2016 at 12:23 AM
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      thank you so much for your appreciation ^^

      Reply
  • Tuesday January 12th, 2016 at 12:11 AM
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    謝謝你的分享!

    Reply
  • Friday January 8th, 2016 at 03:36 PM
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    想問餘下的鷹咀豆可以做鷹咀豆粉嗎?

    Reply
    • Friday January 8th, 2016 at 04:26 PM
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      可以,先打鷹咀豆壓碎,烘乾就可以磨粉

      Reply
  • Wednesday December 9th, 2015 at 12:59 AM
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    Awesome! Looking forward to recipes using those chickpeas as well!

    Reply

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