Vegan Tofu Whipped Cream 低卡豆腐發泡奶油霜 不含乳製品

Vegan Tofu Whipped Cream

材料 (份量:約 300 g 豆腐奶油 ):

  • 木棉豆腐 Firm Tofu 300 g
  • 原蔗糖/二砂糖 Demerara Raw Cane Sugar 20 g ( 甜度可隨意調較 )
  • 麥芽糖 Maltose 1 又 1/2 大匙
  • 清水 Water 125 ml
  • 日本寒天粉 Kanten 1 又 1/2 小匙
  • 岩鹽 Himalayan Salt 1/8 小匙
  • 任何一種植物油 Any Kind of Vegetable Oil 1 大匙 ( 肥丁用苦茶油 )
  • 天然香草精 Homemade Vanilla Extract 1 小匙 ( 選擇性加入 )

天然色素 ( 任何乾燥的天然粉末都可以,紅色可用紅麴粉,綠色可用抹茶粉,棕色可加入可可粉 ):

  • 自製紫薯粉 (紫色 3 大匙 +150 g 豆腐奶油)
  • 自製南瓜粉 (黃色 4 大匙 +150 g 豆腐奶油)
  1. 木棉豆腐蒸熟,放入篩子中,壓重物 2 小時或以上,出水,豆腐水份愈小愈容易操作, 放涼備用。肥丁用 Bosch 蒸焗兩用烤箱的蒸煮功能,80ºC 10 分鐘
  2. 原蔗糖、岩鹽、麥芽糖及清水放入鍋中,小火加熱,糖全部溶化後,加入寒天粉,持續攪拌, 煮成糖液。 所有材混合後,轉為小火, 放油,一邊攪拌混合一邊加熱 1 ~ 2 分鐘
  3. 取 150 g 豆腐,用手提攪拌打成豆腐泥 (要是不想豆腐味太濃郁,可加入天然香草精一起攪打)
  4. 用網篩過濾豆腐泥,加到煮好的糖液中,用手提攪拌打至乳化綿密
  5. 把混合好的豆腐糊隔冰冰鎮, 放進冰箱冷卻
  6. 豆腐糊凝固後, 連同剩餘的 150 g 豆腐, 用手提攪拌棒打至全部混合,直至乳化綿密,放入碗中,保鮮膜堅貼表面蓋好, 放進冰箱冷藏 2 ~ 3 小時,豆腐奶油霜的硬度會更適合擠花
  7. 想要加入天然色素,取出需要豆腐奶油霜的份量,加入天然色素粉,除了紫薯粉、南瓜粉

   點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

lemon_yogurt_cupcake_05

Buttercream on cupcakes are really beautiful and charming. However, either butter base or cream cheese base frosting, are very high in fat and sugar.

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No holiday cake, pie or crepes would be complete without a dollop of fresh, fluffy whipped cream. If you’re not doing dairy these days, or if you just like to experiment with new recipes in the kitchen, you’ll want to check out this low-calorie, low sugar, healthy, vegan, non-diary and delicious tofu whipped cream.  The texture isn’t exactly like whipped cream, but its a nice substitute!

lemon_yogurt_cupcake_04

The adorable cupcake is decorated with tofu whipped cream and homemade vegetables powder as colouring ! The texture is quite like diary whipped cream and taste pretty good.  You may also control the hardness of the tofu cream reducing kanten or add more water .

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Soy is the prime component of tofu and is a complete source of dietary protein, providing all of the essential amino acids needed in the diet.  Tofu, made from soybean curds, is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium.

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Ingredients  ( Makes 300 g)

  • 300 g Firm Tofu
  • 20 g Demerara Raw Cane Sugar ( Add more sugar if you like )
  • 1 & 1/2 tbsp  Maltose
  • 125 ml  Water
  • 1 & 1/2 tsp Kanten
  • 1/8 tsp  Himalayan Salt
  • 1 tbsp  Any Kind of Vegetable Oil( I use Camellia Oil )
  • 1 tsp Homemade Vanilla Extract   ( Optional )

Natural Food Colouring ( Red Yeast Rice Powder, Matcha Powder, Unsweeted Cocoa Powder will done )

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Instructions

1. Put the steamed tofu on a sieve, top with a plate. Top with a heavy jar or bowl; allow tofu to be pressed for about 2 hours. Drain pressed liquid.

tofu_buttercream_step01

2. Heat water, sugar, malthose, salt and kanten in a small skillet over high heat; bring to a boil, stirring. Reduce to a simmer and cook until all ingredients dissolves, about 1 ~ 2 minutes, stirring.

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tofu_buttercream_step02

3. Take 150 g tofu, add homemade vanilla extract if you like, blend until creamy using a hand blender.

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4. Filtered the creamy tofu over a sieve. Stirred in the kanten mixture, blend until creamy using a hand blender.

tofu_buttercream_step04

tofu_buttercream_step05

5. Put the blended mixture over a bowl of ice, and put in the fridge until the mixture become jelly liked.

tofu_buttercream_step06

6. Take out the jelly liked tofu from the fridge. Add the rest of 150 g tofu, blend until creamy using a hand blender.  Place a plastic wrap over its surface, chill for 2 ~ 3 hours. chill until set.

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tofu_buttercream_step07

7. Add natural colour powder to the tofu cream if you like. Fluff or whip before serving.  Tofu Whipped Cream can be fridge for 3 ~ 4 days.

tofu_buttercream_step08

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Lemon Yogurt Halloween Cake 

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Vegan Tofu Whipped Cream

Course Dessert
Cuisine American
Keyword tofu whipped cream

Ingredients

材料 (份量:約 300 g 豆腐奶油 ):

  • 木棉豆腐 Firm Tofu 300 g
  • 原蔗糖/二砂糖 Demerara Raw Cane Sugar 20 g ( 甜度可隨意調較 )
  • 麥芽糖 Maltose 1 又 1/2 大匙
  • 清水 Water 125 ml
  • 日本寒天粉 Kanten 1 又 1/2 小匙
  • 岩鹽 Himalayan Salt 1/8 小匙
  • 任何一種植物油 Any Kind of Vegetable Oil 1 大匙 ( 肥丁用苦茶油 )
  • 天然香草精 Homemade Vanilla Extract 1 小匙 ( 選擇性加入 )

天然色素 ( 任何乾燥的天然粉末都可以,紅色可用紅麴粉,綠色可用抹茶粉,棕色可加入可可粉 ):

  • 自製紫薯粉 紫色 3 大匙 +150 g 豆腐奶油
  • 自製南瓜粉 黃色 4 大匙 +150 g 豆腐奶油

Instructions

  1. 木棉豆腐蒸熟,放入篩子中,壓重物 2 小時或以上,出水,豆腐水份愈小愈容易操作, 放涼備用。肥丁用 Bosch 蒸焗兩用烤箱的蒸煮功能,80ºC 10 分鐘
  2. 原蔗糖、岩鹽、麥芽糖及清水放入鍋中,小火加熱,糖全部溶化後,加入寒天粉,持續攪拌, 煮成糖液。 所有材混合後,轉為小火, 放油,一邊攪拌混合一邊加熱 1 ~ 2 分鐘
  3. 取 150 g 豆腐,用手提攪拌打成豆腐泥 (要是不想豆腐味太濃郁,可加入天然香草精一起攪打)
  4. 用網篩過濾豆腐泥,加到煮好的糖液中,用手提攪拌打至乳化綿密
  5. 把混合好的豆腐糊隔冰冰鎮, 放進冰箱冷卻
  6. 豆腐糊凝固後, 連同剩餘的 150 g 豆腐, 用手提攪拌棒打至全部混合,直至乳化綿密,放入碗中,保鮮膜堅貼表面蓋好, 放進冰箱冷藏 2 ~ 3 小時,豆腐奶油霜的硬度會更適合擠花
  7. 想要加入天然色素,取出需要豆腐奶油霜的份量,加入天然色素粉,除了紫薯粉、南瓜粉

 

26 thoughts on “Vegan Tofu Whipped Cream 低卡豆腐發泡奶油霜 不含乳製品

  • Wednesday May 22nd, 2019 at 02:15 AM
    Permalink

    另外也想請問這種奶油霜放在室溫一段時間和冰箱應該怎麼保存? 放久了會有什麼情況? 例如會乾掉嗎?或者融合得很厲害?

    Reply
    • Wednesday May 22nd, 2019 at 11:41 AM
      Permalink

      會乾和收縮
      豆製品室溫容易變壞

      Reply
  • Wednesday May 22nd, 2019 at 02:13 AM
    Permalink

    請問為何不能使用其他豆腐? 例如滑豆腐

    Reply
    • Wednesday May 22nd, 2019 at 11:40 AM
      Permalink

      滑豆腐凝固的媒介不一樣
      水份也不同

      Reply
  • Tuesday May 21st, 2019 at 01:09 AM
    Permalink

    請問是否必須用木棉豆腐?

    Reply
  • Saturday March 3rd, 2018 at 01:37 AM
    Permalink

    不好意思,請問可麗餅內餡的話,是把麥芽糖改為楓糖漿、寒天粉改為洋菜粉嗎?

    Reply
  • Friday December 22nd, 2017 at 11:21 AM
    Permalink

    你好,我想請教如果我沒有麥芽糖可否改用其他材料取代?

    Reply
    • Friday December 22nd, 2017 at 08:31 PM
      Permalink

      麥芽糖在這配方很重要
      增稠保濕

      Reply
  • Saturday July 1st, 2017 at 02:03 PM
    Permalink

    請問用蒟蒻粉 跟寒天粉比例是一比一嗎?

    Reply
  • Friday May 5th, 2017 at 02:11 AM
    Permalink

    請問擠花裝飾後,要冷藏嗎?能保存多久?

    Reply
    • Friday May 5th, 2017 at 03:04 PM
      Permalink

      擠花後不是即吃
      冷藏比較好
      豆腐奶油會變乾
      冰箱能保存約 1 天
      如不是即吃
      可先放在擠花袋裡
      這樣可以防止變乾
      保存的時間就長一點

      Reply
  • Thursday November 24th, 2016 at 07:25 PM
    Permalink

    請問如做蛋糕抹面可以嗎?是用可麗餅那個食譜?另外,請問什麼是洋菜粉?

    Reply
    • Friday November 25th, 2016 at 01:25 AM
      Permalink

      可以可麗餅蛋糕抹面,份量參考文章末小叮嚀
      寒天粉與洋菜粉都是由海藻煉製
      寒天粉是日木產的
      製作工序比較細緻
      做出來的口感比較好

      Reply
  • Thursday November 17th, 2016 at 10:05 AM
    Permalink

    請問寒天可用吉利丁取代嗎

    Reply
    • Thursday November 17th, 2016 at 10:50 AM
      Permalink

      可以,不過份量可能要斟酌一下

      Reply
      • Tuesday August 15th, 2017 at 05:00 PM
        Permalink

        是不是也可以用鱼胶粉代替?

        Reply
        • Friday August 18th, 2017 at 03:53 PM
          Permalink

          魚膠粉跟吉利丁是一樣的

          Reply
  • Saturday November 12th, 2016 at 11:15 PM
    Permalink

    如沒有手提攪拌器,可否用普通攪拌器代替?THANKS =)

    Reply
  • Tuesday November 8th, 2016 at 10:45 AM
    Permalink

    請問做1個5磅蛋糕,面同內餡需要份量要大幾多倍?

    Reply
    • Tuesday November 8th, 2016 at 10:49 AM
      Permalink

      肥丁沒做過這麼大的蛋糕
      實際換算要你自己算算了
      1磅 = 454克

      Reply
  • Sunday October 16th, 2016 at 10:00 PM
    Permalink

    Mind if I ask what is Kanten and what its purpose in this recipe?

    Reply
    • Sunday October 16th, 2016 at 10:10 PM
      Permalink

      凝固豆腐泥,增加彈性和塑形

      Reply

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