無豬油素食可減糖版青糰 Qingtuan ~ Delicacies made from glutinous rice powder mixed with pounded mugwort
[:hk]https://youtu.be/KrAfj6s4WwY
艾草具有獨特的香氣，能驅蟲、安神寧心，能理氣血、祛寒濕。
傳統口味甜鹹皆有，甜的有豆沙、棗泥，鹹的有豬肉、竹筍。現代更有肉鬆鹹蛋餡，奶皇流心餡等多變口味。
想要很糯很Q的口感，可以用純糯米粉製作麵糰，但純糯米麵糰蒸熟後不能保持形狀。加入一些澄粉可以讓麵糰有更好的承托力，比較容易塑形，比例適中口感也很不錯。減糖會讓賞味期短一點，糰子蒸熟後可室溫存在 1 ~2 天。若想現做現吃，可像處理餃子或湯圓一樣，把未蒸熟的青糰直接放冰冷凍庫，吃的時候不用退冰，煮一鍋沸水，直接送進蒸籠裡蒸 10 分鐘，即可享用。
糯米粉中的澱粉質快速老化變硬，麵糰中我特別加入海藻糖，可幫助延緩澱粉質老化，放 1～2天麵糰仍然 Q 軟糯。紅豆餡跟青糰是標配，我還做了花生芝麻餡，不需用豬油等作為黏合劑，利用花生作不同程度的研磨，分別打成花生碎和花生醬，便可成為黏合劑，味道好又不用添加其他油脂。
◤青糰食材
◤澄粉麵糰 （完成後分成 3 份）
- 澄粉 Wheat Starch 90 g
- 滾水 Boiling Water 60 ml
◤綠色糰子
- 艾草泥 Chinese mugwort 90 g (2 公斤新鮮艾草葉得) 沒有艾草可用菠菜葉 Spinach 205 g + 10 g 冰
- 小蘇打 Bicarbinate of Soda 2 g (1/4 小匙)
- 鹽 Salt 2 g (1/4 小匙)
- 糯米粉 Glutinous Rice Flour 100 g
- 白砂糖 Granulated Sugar 8 g
- 海藻糖 Trehalose 8 g
- 苦茶油 Camellia Oil 5 g
◤紅色糰子
- 火龍果粉 Pink Dragon Fruit Powder 5 g
- 溫水 Lukewarm Water 60 ml+ (若麵糰太乾可再加一點)
- 糯米粉 Glutinous Rice Flour 100 g
- 白砂糖 Granulated Sugar 8 g
- 海藻糖 Trehalose 8 g
- 苦茶油 Camellia Oil 5 g
◤黃色糰子
- 南瓜粉 Pumpkin Powder 10 g
- 溫水 Lukewarm Water 60 ml+ (若麵糰太乾可再加一點)
- 糯米粉 Glutinous Rice Flour 100 g
- 白砂糖 Granulated Sugar 8 g
- 海藻糖 Trehalose 8 g
- 苦茶油 Camellia Oil 5 g
◤紅豆泥餡 Adzuki Fillings (378g 可做 10 個，每個 30g )
- 紅豆 Adzuki Bean 200 g
- 原蔗糖 Demerara Raw Cane Sugar 80 g
- 澄粉 Wheat Starch 1 大匙
- 油 Oil 1 大匙
- 麥芽糖 Homemade Maltose 1 大匙
◤花生芝麻餡 Peanut Sesame Fillings (做 10 個，每個 30g)
- 去衣花生 120 g
- 白芝麻 White Sesame 40 g
- 黑芝麻 Black Sesame 40 g
- 原蔗糖 Demerara Raw Cane Sugar 糖 70 g
- 橄欖油 Oil 2 大匙 (30 ml)
◤做法
◤花生芝麻餡
1. 去殼花生送進烤箱 130°C，低溫烤約 30 分鐘至散出花生香氣，放涼
2. 黑白芝麻放在網篩裡，用流水沖洗乾淨，瀝乾水份，放進平底鍋裡，小火炒至乾燥，觀察白芝麻的顏色，炒至微微變色即要離火，否則炒焦會有苦味，不能食用，用調理機打碎
3. 一半去殼花生放入石盅裡碾碎，沒有石盅可放入夾鏈袋裡排，出空氣後密封，用擀麵棍硾打
4. 另一半花生用調理機打成能夠流動的花生醬，若你的調理機馬力不夠大，可加入1大匙花生油一起攪拌
5. 運用花生醬把花生碎、黑白麻泥及原蔗糖黏合在一起，用湯匙整理出球體形狀，這份量可製作約 9 ~10 顆，備用
◤艾草汁
6. 新鮮艾草摘取嫩葉，較硬的莖不要，嫩葉清洗乾淨
7. 清水放鍋裡煮至沸騰，快速放入艾草嫩葉，加入鹽和小蘇打(有助保持青嫩的顏色)，攪拌均勻，大火煮2～3分鐘。大火才能保持嫩葉青綠
8. 撈出艾草嫩葉，立刻放入冰水裡浸泡約 2 ~3 分鐘，倒去浸泡過的冰水，更換新的冰水，換水 2～3 次去除苦味
9. 艾草嫩葉瀝乾水份，用調理機打成艾草泥。艾草嫩葉不需要加太多水，否則加入糯米粉後味道會變得很淡，顏色也不夠深綠
10. 用棉布巾過濾艾草纖維，若你用 blendtec 這種大馬力的調理機，艾草泥打得很細，可留下約 1 大匙的艾草纖維加進麵糰裡，增添艾草清香
◤麵糰
11. 澄粉用的水煮至沸騰，快速倒入燙熟澄粉，用筷子快速攪拌成半透明的麵屑狀，搓揉至用手指輕壓能凹陷的程度，均分成 3 份重量一樣的麵糰，以便稍後製作3種顏色的麵糰，蓋上蓋子防止乾燥
12. 糯米粉、海藻糖、白砂糖及油均勻成 3 份
13. 青色麵糰：取一份糯米粉加入白砂糖、海藻糖及油，加入 1/3 燙熟澄粉麵糰， 加入前用撕成碎片方便混合，倒入艾草泥，用筷子攪拌成麵屑狀，用手搓揉成糰，搓揉時可以感受麵糰的濕度，若太乾可加少許水，滾圓放進大盤裡，蓋上蓋子備用
14. 粉紅色麵糰：取一份糯米粉加入白砂糖、海藻糖及油，加入 1/3 燙熟澄粉麵糰， 加入前用撕成碎片方便混合，加入紅肉火龍果粉，倒入溫水，用筷子攪拌成麵屑狀，用手搓揉成糰，加入天然色粉的麵糰可能會較乾，感受麵糰的濕度後再決定是否需要加水，麵糰輕柔容易搓揉
15. 黃色麵糰：取一份糯米粉加入白砂糖、海藻糖及油，加入 1/3 燙熟澄粉麵糰， 加入前用撕成碎片方便混合，加入南瓜粉，倒入溫水，用筷子攪拌成麵屑狀，用手搓揉成糰，加入天然色粉的麵糰可能會較乾，三種麵糰裡南瓜麵糰最乾燥，可多加 1 至 2 大匙水，直到麵糰輕柔容易搓揉
◤整型
16. 麵糰搓成條狀，均等分為 6 份，每份約 40 g
17. 取一個麵糰用手塑成薄圓，放入餡料球，一手轉動麵糰一邊向上推，虎口收緊包裹麵糰，放在案板上用掌心搓成圓球
18. 用刀背在麵糰上面印上刀㾗，刀㾗要用力壓出較深刻的刀㾗，若刀㾗太淺蒸熟後麵糰會稍微膨脹便看不出來
19. 用其他顏色的麵糰，用迷你切模做成小葉子和蒂部作裝飾
20. 每個青糰下面墊一塊烘焙紙
◤蒸熟
21. 鍋裡加入清水大火煮至沸騰，青糰放入的蒸籠裡，加蓋，調至中火，蒸 10 ~12 分鐘，時間不要太久，否則糯米變得太軟無法保持形狀，天然色素也會退色或變色
22. 熄火，用噴油器在青糰表面噴一層薄油，可保濕並防止沾黏
23. 攜帶外出可用保膜包裹
https://www.instagram.com/reel/Cq2Miu4uDfC/%5B:en%5Dhttps://youtu.be/KrAfj6s4WwY
The tradition of eating qingtuan at Qingming Festival evolved from the ancient Chinese Cold Food Day (one or two days before Qingming Festival). The custom on Cold Food Day is that people do not make a fire and stop cooking. People can only eat food that doesn’t need to be heated. Therefore, food such as Qingtuan can be prepared a day in advance and can satisfy hunger. Later, the Cold Food Festival evolved into the Qingming festival, and qingtuan eaten on the Cold Food Festival became an essential food for the Qingming Festival in eastern and southern China
Its appearance has remained unchanged for thousands of years. However, its function as a religious rites has gradually faded, and it has become a seasonal snack with unique characteristics.
Qingtuan made with mugwort has many names, such as Qingcaotuan, Qingmingguo, Aiguoba, Aicaoguo, and Aibabao. In Fujian and Chaozhou, it is called Qingcaoguo, Caozaiguo, Caoguo, or Shuquguo; the Hakka people call it Qingzha, Aicibab, Aici, or Aizha, among others; while in Hong Kong, it is called Qingmingzai or Jishitengchaguo.
Traditional flavors include sweet and salty, with sweet fillings such as red bean paste and date paste, and salty fillings such as pork and bamboo shoots. Nowadays, there are also variations with meat floss, salted egg yolk filling, and molten custard filling.
To achieve a very chewy and glutinous texture, pure glutinous rice flour can be used to make the dough. However, pure glutinous rice dough cannot hold its shape well after steaming. Adding some wheat starch can improve the dough’s elasticity and make it easier to shape. The right proportion can also result in a good texture. Reducing the sugar content will shorten the shelf life a bit, and the steamed dumplings can be stored at room temperature for 1-2 days. If you want to eat them fresh, you can store the uncooked green dough in the freezer, just like making dumplings or tangyuan. When ready to eat, bring a pot of water to a boil, put the frozen balls into the steamer, and steam for 10 minutes.
The starch in glutinous rice flour quickly ages and hardens after cooked. To prevent this, I added Trehalose to the dough, which helps to slow down the aging process of starch. The dough remains chewy and soft for 1-2 days. Red bean paste and green dough are a classic combination, but I also made peanut and sesame filling. Instead of using lard or other oils as a binder, I used ground peanuts of different degrees and peanut butter to make a binder, which tasted great without adding any extra oil.
◤Green Rice Dumplings Ingredients
◤Wheat Starch Dough
- Glutinous Rice Flour 300 g
- Wheat Starch 90 g
◤Green Filling
- Chinese Mugwort Paste 90 g (2 kg fresh Chinese mugwort leaves)
- Bicarbinate of Soda 2 g (1/4 tsp)
- Salt 2 g (1/4 tsp)
- Glutinous Rice Flour 100 g
- Granulated Sugar 8 g
- Trehalose 8 g
- Camellia Oil 5 g
If Chinese mugwort is not available, spinach leaves can be used instead. Use 205 g of spinach leaves and add 10 g of ice.
◤Red Dough
- Pink Dragon Fruit Powder 5g
- Lukewarm Water 60ml+ (add more water if the dough is too dry)
- Glutinous Rice Flour 100 g
- Granulated Sugar 8 g
- Trehalose 8 g
- Camellia Oil 5 g
◤Yellow Dough
- Pumpkin Powder 10g
- Lukewarm Water 60ml+ (add more water if the dough is too dry)
- Glutinous Rice Flour 100 g
- Granulated Sugar 8 g
- Trehalose 8 g
- Camellia Oil 5 g
◤Adzuki Fillings (Can make 10, each 30g)
- Adzuki Bean 200g
- Demerara Raw Cane Sugar 80g
- Wheat Starch 1 tbsp
- Oil 1 tbsp
- Homemade Maltose 1 tbsp
◤Peanut Sesame Fillings (Make 10, each 30g)
- Peanuts (shelled) 120g
- White Sesame 40g
- Black Sesame 40g
- Demerara Raw Cane Sugar 70g
- Olive Oil 2 tbsp (30ml)
【Instructions】
◤Peanut Sesame Fillings
1. Roast the shelled peanuts in the oven at 130°C for about 30 minutes until fragrant, then let them cool.
2. Rinse the black and white sesame seeds with water in a mesh strainer, drain the water, and put them in a flat-bottomed pan. Stir-fry over low heat until dry. Observe the color of the white sesame seeds. When they turn slightly yellow, remove from heat. Otherwise, they will have a bitter taste and cannot be eaten.
3. Grind black and white sesame seeds with a food processor.
4. Take half of the shelled peanuts and grind them in a stone mortar. If you don’t have a stone mortar, you can put them in a zipper bag and roll them with a rolling pin.
5. Use a blender to turn the other half of the peanuts into a peanut butter. If your blender is not powerful enough, you can add 1 tbsp of peanut oil and mix them together.
6. Use the peanut butter to stick the peanut crumbs, black and white sesame paste, and raw cane sugar together. Use a spoon to shape them into balls. This amount can make about 9-10 balls. Set aside.
◤Mugwort Juice
6. Pick fresh mugwort leaves, remove the hard stems, and rinse the tender leaves.
7. Boil water in a pot until it boils, quickly add the mugwort tender leaves, add salt and baking soda (helps to maintain the green color), stir well, and boil over high heat for 2-3 minutes. High heat can maintain the tender green color of the leaves.
8. Remove the mugwort tender leaves and immediately soak them in ice water for about 2-3 minutes. Pour out the soaked ice water, replace it with fresh ice water, and change the water 2-3 times to remove bitterness.
9. Drain the water from the mugwort leaves, and use a blender to turn them into mugwort puree. The mugwort leaves do not need to be added with too much water, otherwise the taste will become very light and the color will not be dark green enough after adding glutinous rice flour.
10. Filter the mugwort fibers with a cotton cloth. If you use a high-power blender such as Blendtec to blend the mugwort puree finely, you can leave about 1 tablespoon of mugwort fibers to add to the dough, adding a fragrant mugwort aroma.
◤Dough
11. Boil water for the mung bean starch until it boils, quickly pour in the cooked mung bean starch, quickly stir with chopsticks until it becomes translucent crumbs, knead until it can be pressed with fingers, and divide it evenly into 3 pieces of the same weight to make 3 different colored dough later. Cover with a lid to prevent drying.
12. Mix the glutinous rice flour, trehalose, granulated sugar, and oil evenly into 3 portions.
13. Green dough: Take one portion of glutinous rice flour and mix it with granulated sugar, trehalose, and oil. Add 1/3 of the cooked mung bean starch dough before tearing it into pieces for easy mixing. Pour in the mugwort puree and stir with chopsticks until it becomes crumbly. Knead it with your hands until it feels moist. If it is too dry, add a little water. Roll it into a ball and put it in a large plate. Cover with a lid and set aside.
14. Pink dough: Take one portion of glutinous rice flour and mix it with granulated sugar, trehalose, and oil. Add 1/3 of the cooked mung bean starch dough before tearing it into pieces for easy mixing. Add the pink dragon fruit powder, pour in warm water, stir with chopsticks until it becomes crumbly, and knead it with your hands. The dough with natural coloring powder may be drier, so feel the moisture of the dough before deciding whether to add water. The dough should be soft and easy to knead.
15. Yellow dough: Take one portion of glutinous rice flour and mix it with granulated sugar, trehalose, and oil. Add 1/3 of the cooked mung bean starch dough before tearing it into pieces for easy mixing. Add the pumpkin powder, pour in warm water, stir with chopsticks until it becomes crumbly, and knead it with your hands. The dough with natural coloring powder may be drier. Among the three doughs, the pumpkin dough is the driest and may require an additional 1-2 tablespoons of water until the dough is soft and easy to knead.
◤Shaping
16. Roll the dough into a long strip and divide it into 6 equal portions, each about 40g.
17. Take one portion of the dough and shape it into a thin circle. Place a filling ball in the center, and use one hand to rotate the dough while pushing it upwards. Pinch the dough tightly together at the top to wrap it around the filling ball, and then use your palms to roll it into a round ball on the cutting board.
18. Use the back of a knife to press a deep mark on the top of the dough. The mark should be pressed firmly, or else the dough will expand slightly after steaming, making the mark difficult to see.
19. Use other colored dough to make small leaves and stems as decorations using mini cookie cutters.
20. Place a piece of baking paper under each green dough ball.
◤Steaming
21. Fill a pot with water and bring it to a boil over high heat. Place the green dough balls in a steamer basket and cover it. Adjust the heat to medium and steam for 10-12 minutes. Do not steam for too long, or the glutinous rice will become too soft and lose its shape.
22. Turn off the heat and spray a thin layer of oil on the surface of the green dough balls using a cooking spray. This helps to keep them moist and prevent sticking.
23. To carry them out, wrap them in plastic wrap.
