中式點心基礎餡料_紅豆沙餡
描述
中式點心的基礎餡料，一般市售餡料多較甜，主因是糖必須要多放才能保存得久，自己做，糖量可以控制，更加好吃健康。
熱量
步驟
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紅豆用水洗淨 Wash red beans with water
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洗淨後加入400cc水 After washing, add 400cc of water
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電鍋外鍋放入2杯水 Put 2 cups of water in the outer electric pot
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將紅豆放入電鍋煮熟 Put the red beans in the electric pot and cook
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紅豆煮熟後倒入果汁機，另加適量清水將紅豆打成豆漿 The red beans are boiled and poured into the juicer, add an appropriate amount of water to make the red beans into soy milk
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將紅豆將倒入篩網 Pour the red beans into the sieve
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一邊加小量的流水一邊洗豆漿 While adding a small amount of running water, wash the soy milk
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將紅豆的殘殼清洗過濾在篩網上 Rinse and filter the residual shell of the red beans on a sieve
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再將紅豆漿水倒入豆漿袋中 Pour the red soy milk into the soy milk bag
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扭緊袋口，用手擠壓豆漿袋，將水擠壓出 Tighten the mouth of the bag and squeeze the soy milk bag with your hands to squeeze out the water
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將擠乾淨水的生豆沙倒入鍋中 Pour the squeezed fresh bean paste into the pot
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加入200g糖及40g麥芽糖 Add 200g sugar and 40g maltose
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開小火翻炒至糖融化(一定要不斷翻炒才不會燒焦喔) Turn on a low heat and stir fry until the sugar melts (be sure to keep stirring so that it will not burn)
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炒至豆沙泥可以站立且不黏手的情況。(炒的程度不夠會無法凝結成塊，炒過頭凝固後會有裂紋且口感較硬) Stir fry until the mashed bean paste can stand and is not sticky.
小撇步
詳細烹飪影片：https://youtu.be/2xrzjSV4H6A
保存時可分裝入密封袋或密封容器中再冷凍，需要時再取需要的分量。
若放在冷藏，約可保存3-4天。
