無麩質 Gluten Free 甜點 Dessert 秋 Autumn 蔬食點心 Plant-based 餡料 Fillings 水果 Fruity 中秋 Mid-Autumn 中式 Chinese 中式甜點 Chinese Dessert

DIY 零蔗糖少油椰棗餡不需攪拌器簡單好味輕鬆學會 Easy Date Fillings with Zero Cane Sugar and Low Oil – No Mixer Required

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椰棗是棗棕樹的果實，以果糖為主熱量少容易消化，其低升糖指數，可降低三酸甘油脂。椰棗的品種有數十種以上，常見有帝王椰棗，質地最柔軟，糖份高，顆粒大，適合做糖漿。這次我用伊朗大黑棗，甜度較低，甜味近似黑糖
果核細，水份少，更適合做餡料，炒餡不手酸。

椰棗餡可以做月餅餡料、各式中西式酥餅；可取代紅、綠豆餡、蓮蓉餡，做各種月餅、中式點心、饅頭、麵包餡料。

◤材料

椰棗 Date 800 g
麥芽糖 Maltose 15 g
苦茶油 Camellia Oil 1 大匙
澄粉 Wheat Starch 10 g

◤做法

❶ 量度重量，先用清水沖洗一遍，椰棗除了多種維生素、礦物質及天然糖份
也含有脂肪，水洗後表面浮起薄油，炒餡時不用外加大量的油脂

❷ 倒掉沖洗過的水，加入剛煮沸的熱水，浸泡 2 ~ 3 小時，讓椰棗吸飽水份，使果肉的組織變得鬆軟。泡過椰棗的水可保留起來，糖水可加熱蒸發多餘的水份做糖漿，製成充滿焦糖香氣的椰棗糖漿

❸ 用刮刀碾碎果肉，壓出果泥，這個方法不需要調理機，同時去皮、除籽和過濾，一步到位。去皮後的椰棗泥會更細膩、均勻、滑順，比帶皮用調理機打泥更好吃，留在網篩上的皮和籽丟掉

❹ 棗泥放入平底鍋裡，加入麥芽糖增稠豐富甜味，讓餡料冷卻後容易固定形狀不塌，最小火加熱，耐心翻炒，椰棗果泥濃稠很容易糊底，翻炒約 10 分鐘開熱冒煙水份蒸發，再炒 5~10 分鐘

❺ 待麥芽糖完全溶化，加入苦茶油或耐高溫的植物油，增加順滑感和黏性，不停翻炒，餡料的表面越來越平滑

❻分 2 ~3 次加入澄粉，讓餡料冷卻後更好的凝固，同時鎖住果泥的水份，可避免餡料出水，少量多次加入避免結塊，完成的餡料不黏底　很容易成糰，
抺面平滑就可以起鍋了

❼完成的餡料用保鮮膜包裹，一週內使用可冰箱冷藏，冷凍保存可延長賞味期。但要注意冷凍時間越久食物味道流失越多，800g 伊朗椰棗製作約 730 g 椰棗餡

變化

❽ 椰棗餡可加入核桃增加口感，核桃加入滾水燙 1 分鐘去苦

❾ 放入烤箱 130ºC 烘 30 分鐘，低溫慢烤保留營養不上火，搗碎成方便咀嚼的小塊

❿ 取需要的份量，分割時刮刀可噴油防沾，滾圓前噴油，放在掌心滾圓
可以拿去包餡了，配蛋黃也很好吃

肥丁也做了其他少糖少油的餡料

少糖無油無花果餡　
https://www.beanpanda.com/155469
https://youtu.be/dSfJIOZQITc

少糖紫地瓜泥
http://www.beanpanda.com/20055
https://youtu.be/tvvRKMlK3Ms

少糖紅豆泥
少糖綠豆餡
https://beanpanda.com/6616

無吉士粉奶黃餡
http://www.beanpanda.com/19300
https://youtu.be/mDaijC4x05k

少糖少油白蓮蓉
https://www.beanpanda.com/16754
https://youtu.be/sM3yDrZXkWE

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Dates, a fruit of the date palm, are low in calories and high in fructose. They have a low glycemic index, reducing triglycerides. Various date varieties exist, with Iran’s low-sweetness dates being ideal for fillings. The filling can be used in mooncakes and pastries, replacing other traditional fillings. Techniques for making and storing the filling are also provided.

Date filling can be used as a filling for mooncakes, various Chinese and Western pastries, and can replace red bean paste, green bean paste, and lotus seed paste to make various mooncakes, Chinese desserts, steamed buns, and bread fillings.

Ingredients:

800 g Dates
15 g maltose
1 tablespoon vegetable oil
10 g potato starch

Recipe

Today we make a natural filling without added sugar.

❶ Measure the weight, rinse the coconut dates with water. Apart from various vitamins, minerals, and natural sugars, the coconut dates also contain fat. After rinsing, a thin layer of oil will float on the surface, so there is no need to add a large amount of extra oil when stir-frying the filling.

❷ Discard the rinsed water and add freshly boiled hot water. Soak for 2 to 3 hours to allow the coconut dates to absorb water, making the flesh soft. The water used to soak the coconut dates can be saved, heated to evaporate excess water, and made into a caramel-scented coconut date syrup.

❸ Use a scraper to crush the flesh and squeeze out the pulp, a method that does not require a food processor, while also peeling, deseeding, and filtering in one step. The peeled coconut date pulp will be finer, more uniform, and smoother, and it will taste better than using a processor with the skin. Discard the skin and seeds left on the sieve.

❹ Place the date paste in a flat-bottomed pan, add maltose to thicken and enrich the sweetness, so that the filling is easy to shape without collapsing after cooling. Heat over low heat and stir patiently. The coconut date pulp is easy to stick to the bottom of the pan. Stir-fry for about 10 minutes until it starts to smoke and the moisture evaporates, then stir-fry for another 5 to 10 minutes.

❺ When the maltose is completely melted, add camellia oil or a high-temperature resistant vegetable oil to increase smoothness and stickiness. Keep stirring, and the surface of the filling becomes smoother.

❻ Add the cornstarch in 2 to 3 times to help the filling solidify better after cooling, while locking in the moisture of the pulp to prevent the filling from becoming watery. Adding in small amounts multiple times prevents clumping. The finished filling should not stick to the bottom of the pan and is easily shaped into a ball with a smooth surface, then it is ready to be removed from the pan.

❼ Wrap the completed filling in plastic wrap. It can be refrigerated in the refrigerator for up to a week, and frozen for a longer shelf life. However, it is important to note that the longer it is frozen, the more the flavor will be lost. Approximately 800g of Iranian coconut dates yields about 730g of coconut date filling.

Variations

❽ Chopped walnuts can be added to the coconut date filling to enhance the texture. Pre-soak walnuts in boiling water for 1 minute to remove bitterness.

❾ Bake in the oven at 130ºC for 30 minutes, low-temperature and slow baking preserves the nutrients without charring, and then crush into convenient bite-sized pieces.

❿ Take the required amount, spray the scraper with oil to prevent sticking when dividing, and spray oil before rolling into balls. After rolling into balls, they can be used to wrap fillings. They also taste great when paired with salted egg yolks.

I also offers other low-sugar, low-oil fillings.

Low-sugar, oil-free, Fig Fillings
https://www.beanpanda.com/155469
https://youtu.be/dSfJIOZQITc

Low-sugar purple sweet potato fillings
http://www.beanpanda.com/20055

https://youtu.be/tvvRKMlK3Ms

Low-sugar red bean paste
Low-sugar mung bean filling
https://beanpanda.com/6616

Custard powder-free custard
http://www.beanpanda.com/19300
https://youtu.be/mDaijC4x05k

Low-sugar, low-oil white lotus seed paste
https://www.beanpanda.com/16754
https://youtu.be/sM3yDrZXkWE