無花果餡，低糖低油！解鎖月餅餡健康新選擇 Fig Filling, Low Sugar and Low Oil! A Healthy New Choice for Mooncake Fillings
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如果你吃膩了廣式白蓮蓉，無花果的清甜與淡雅香氣，甘甜中帶一點點微酸，甜而不膩，詳細食譜鏈接在視頻下方
糖膏可用麥芽糖或椰棗糖漿，麥芽糖可以買或自己做，用大米製作的麥芽糖口感較硬(右)，更適合製作餡料
檸檬酸可幫助水果內含的果膠，在熬煮過程中釋放出來，是天然的增稠劑
澄粉是從小麥提取澱粉所製成，是一種不含麵筋的麵粉，所以又稱無筋麵粉，有兩個作用，一、吸收並鎖住果餡的水份，二、幫助餡料塑形固定形狀，避免餅皮塌陷，澄粉煮熟後是透明的，不會影響果餡的色澤和口感
麥芽糖視頻 https://youtu.be/MDLMNVGyWtg
麥芽糖文字食譜 https://www.beanpanda.com/63713
椰棗糖漿視頻 https://youtu.be/7ncWuqOi4Pw
椰棗糖漿文字食譜 http://www.beanpanda.com/142718
◤材料
- 新鮮無花果 1000 g (土耳其出產的無花果品種質素最好)
- 鮮榨檸檬汁 15 ml
- 麥芽糖／椰棗糖漿 110 g
- 原蔗糖／金砂糖或羅漢果糖 60 g
- 澄粉 / 無筋麵粉 10 g
- 岩鹽或海鹽 1/8 小匙
◤做法
❶先把無花果清洗乾淨，用很細的流水沖洗 10 分鐘，瀝乾水份，去蒂，切 4 份，用乾燥機 70ºC 4~6 小時烘至半乾燥，摸起來表面乾燥柔軟就可以了。用調理機打成果泥，我用馬力強大的調理機，大概 1 分鐘就完成了，先蒸發多餘的水份可減省炒餡的時間
❷平底鍋裡放入無花果泥，加入檸檬汁、麥芽糖、少許岩鹽或海鹽提引甜味，小火加熱，耐心翻拌
❸待麥芽糖完全溶化後，分 3 次加入原蔗糖，待糖完全溶化後才加入新的糖，小火慢慢翻炒，切記不要大火，越濃稠越容易糊底
水份慢慢蒸發，果餡變得濃稠不再稀稀的
❹澄粉分 2～3 次加入
❺糖和粉類分次加入可避免炒餡時結塊，餡料尖端向下垂，表示水份太多 需要再翻炒一會，我炒了大概 20 分鐘
❻果餡不黏鍋底可以很容易翻起來，堆起來不會向下滑，就可以起鍋了，果餡冷卻後會變得再紮實一些，1 千克無花果大約可做 400g 餡料
❼用保鮮膜包裹起來，放冰箱冷藏後會更紮實一點，更容易使用
◤伸延做法
❽搭配各式健康堅果口感層次更豐富，可加入花生、南瓜籽、葵花籽、杏仁（原顆或去皮切片)，放入烤箱 130ºC 烘烤 5～6 分鐘
❾使用時從冰箱取出無花果餡，刮刀噴油，切餡不沾，分餡時加入堅果，果餡表面噴油，放在手心滾圓，無花果餡可做多種月餅、酥餅的餡料
If you’re tired of Cantonese-style lotus seed paste, the clean sweetness and delicate fragrance of figs, sweet with a hint of sourness, not too cloying, detailed recipe link is below the video.
Maltose or date syrup can be used instead of sugar syrup. Maltose can be purchased or made at home, and maltose made from rice has a harder texture, making it more suitable for making fillings.
Citric acid can help release the pectin contained in the fruit, acting as a natural thickener during the cooking process.
Wheat Starch is made from extracted starch from wheat, known as gluten-free flour. It serves two purposes: first, to absorb and lock in the moisture of the filling. Second, to help the filling take shape and maintain its structure, preventing the pastry from collapsing. When cooked, wheat starch is transparent and does not affect the color and texture of the filling.
How to Make Maltose https://youtu.be/MDLMNVGyWtg
Maltose Recipe https://www.beanpanda.com/63713
How to Make Date Syrup https://youtu.be/7ncWuqOi4Pw
Date Syrup Recipe http://www.beanpanda.com/142718
◤Ingredients
- 1000g of fresh figs (the best quality variety of figs produced in Turkey)
- 15 ml Freshly Squeezed Lemon Juice
- 110 g Maltose/Date Syrup
- 60 g Raw Cane sugar or Monkfruit Sweetener
- 10 g of clear flour / low-gluten flour
- 1/8 tsp Sea Salt or Himalayan Salt
◤Preparation
❶ First, wash the figs thoroughly under a very fine stream of water for 10 minutes. Drain the water, remove the stems, cut into 4 pieces, and dry in a dehydrator at 70ºC for 4-6 hours until semi-dry and the surface feels soft to the touch. Puree the figs using a powerful blender; it takes about 1 minute. Evaporating the excess moisture first can reduce the cooking time for the filling.
❷ In a non-stick pan, put the fig puree, add lemon juice, maltose, and a pinch of rock or sea salt to enhance the sweetness. Heat over low heat, stirring patiently.
❸ After the maltose has completely melted, add the raw sugar in 3 batches, ensuring each batch is completely melted before adding the next. Stir slowly over low heat, avoiding high heat as the mixture thickens and may burn at the bottom. As the moisture slowly evaporates, the filling becomes thick and no longer watery.
❹ Add the wheat starch in 2-3 batches.
❺ Adding the sugar and flour in batches can prevent clumping during cooking. If the filling drips from the tip, it indicates excess moisture; continue stirring for about 20 minutes.
❻ The filling does not stick to the bottom of the pan and can be easily flipped without sliding down when piled up, indicating that it is ready to be removed from the heat. The filling becomes firmer after cooling. About 1 kg of figs can yield approximately 400g of filling.
❼ Wrap in cling film, refrigerate, and it will set firmer and be easier to use.
◤Variations
❽To enhance the texture and richness, various healthy nuts can be added, such as peanuts, pumpkin seeds, sunflower seeds, and almonds (whole or peeled and sliced), then bake at 130ºC for 5-6 minutes.
❾When using the fig filling from the refrigerator, spray the knife with oil to prevent sticking, mix in the nuts when dividing the filling, spray oil on the surface of the filling, roll into balls in the palm of your hand. The fig filling can be used for various mooncakes and pastries.
