![]() ![]() Black bean potato paste ( 黑豆沙) – made from black soybean powder ( 黑豆面) and potatoes used in Beijing cuisine and other cuisines of northern China photo. ![]() White bean paste ( 白豆沙) – made from navy beans and greyish off-white in colour photo.Red bean paste ( 紅豆沙) – made from azuki beans and dark red in colour.Mung bean paste ( 綠豆沙) – made from mung beans and dull reddish purple in colour.Oil bean paste ( 油豆沙) – made from azuki beans dark brown or black in colour from the addition of sugar and animal fat or vegetable oil, and further cooking sometimes also includes Sweet Osmanthus flavor.There are several types of sweet bean paste: Japanese pastries use primarily un-oiled sweet bean pastes. Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel. The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened. The slurry is then strained through a sieve to remove the husks. The beans are usually boiled without sugar, mashed, and diluted into a slurry. Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. ![]()
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