Tuesday, 15 September 2015

Homemade Purple Sweet Potato Powder 自制紫薯粉 (中英食谱教程)

Yum




It is not difficult to make your own fruit or vegetable powder at home. I am one home baker who avoids using unhealthy artificial colorings or artificial ingredients in my food preparation and advocates using healthy, natural and premium ingredients. Hence, to achieve my favorite color purple, I have made a pot of purple sweet potato powder which can be used for making bread, cookies, macarons, mooncakes, cakes etc. 

喜欢用全天然材料来烘焙与烹饪的我,自制了紫薯粉,打算用它来做紫色的月饼,饼干,马卡龙,面包等等。自然色素肯定比人工色素健康许多!



Source from Internet 来自网络



This afternoon, I have used my homemade purple sweet potato powder to make these healthy snow-skin mooncakes (no shortening) which I will share in my next post. 

今天下午,用了自制的紫薯粉做了这些健康无白油的冰皮月饼,下一个帖子再与大家分享! 



Click 'HERE' for updated recipe.
食谱已分享了,点击’看食谱


Homemade Purple Sweet Potato Powder 
自制紫薯粉 
(中文食谱改篇之‘这里’,english recipe translated by bakingtaitai)

Ingredients 食材 :

1.5kg purple sweet potato with skin 紫薯连皮 
( makes about 280g sweet potato powder 能做出约280克紫薯粉) 




Method 方法:
1. Wash & scrub the purple sweet potatoes clean. 
1。紫薯刷洗干净。




2. Steam with skin for about 30~35 minutes till soft. 
2。连皮一起蒸熟约30~35分钟。




Steaming in process.....

3. After the purple sweet potatoes are steamed soft, peel off the skin and use a fork to mash it up. 
3。紫薯蒸熟后,把皮撕开,用叉子压成泥。





4. Use a spoon to spread the mashed purple sweet potato very thinly onto a non-stick baking paper. 
4。将压成泥状的紫薯铺在不沾烤纸上, 用汤匙推开成薄薄一片。




5. Bake in an oven using 50~70 degree Celcius top/bottom heat fan forced for about 2~3 hours. (Adjust timing according to the moistness and thickness of the mashed purple sweet potatoes. )  
5。开动烘炉以50~70摄氏度上下火风扇功能烘2~3小时。 (时间以紫薯的水份和泥的厚薄调节)




6. When the purple mashed potatoes become crisp paper-like and is easy to peel off the non-stick baking paper, it is done. 
6。当紫薯泥呈脆薄的纸张状,可整块从不沾烤纸分离时,就表示已烤干了。




7. Put it into a food processor and grind it to a powder form. 
7。放进搅拌机中,打磨成粉末。





8. Pour it into a sieve. Re-grind those that did not pass through it and grind till it becomes powder form. 
8。过筛把没打成粉末的紫薯再搅打至粉末。 





Isn't this beautiful?
颜色很漂亮吧? 

9. Store in a clear glass container in room temperature (away from sunlight, heat and moisture) for 3~4 months. 
9。放在清爽的玻璃瓶内储存在室温(无热或潮湿),可存放3~4个月。 




Update 2 Oct 2015
Used this powder to make these Purple Sweet Potato Egg White Cookies, love the natural purplish pink colour! Click 'here' for recipe. 用了紫薯粉做了这些蛋白奶油饼干,很满意用天然材料烘出来的紫红色。点击‘这’看食谱。 







Update:
Sharing Ah Yr's purple sweet potato powder using this recipe.





Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest updates.


Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg


17 comments :

linawarni said...

That was amazing. Thumbs up 👍👍

Happy Baker said...

Great recipe! Can we do the same for pumpkin and strawberries?

DG said...

Beautiful natural colour. Love it.

Cheryl - Bakingtaitai 烘焙太太 said...

Thank you linawarni. :)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Happy Baker, yes the same method can be applied to pumpkin and strawberries. :) Do note that for strawberries, it will take a longer time to bake dry as it has a higher moisture content.

Cheryl - Bakingtaitai 烘焙太太 said...

Thanks DG!

Ann, Chen Jie Xue 陈洁雪 said...

amazing, I don't bake, but I like to read about different cooking methods.

Ann Low said...

Thank you for sharing this amazing recipe, Cheryl. I would definitely want to try this recipe!

Elaine said...

Hi. Was wondering if i use food dehydrator, will it works?

Cheryl - Bakingtaitai 烘焙太太 said...

Yes definitely!

Cheryl - Bakingtaitai 烘焙太太 said...

Yes, it's interesting to know and learn about the many ways of food preparation. :)

Cheryl - Bakingtaitai 烘焙太太 said...

It's my pleasure to share, Ann. Let me know how it goes after you have tried it. :)

Geo said...

Thanks Cheryl, what about beet root for red coloring for bakes like red velvet cupcakes?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Geo, yes beet root can be done in the same way but do take note that it has a higher water content thus to make the same amount of powder, more is required and it will definitely take a much longer time to bake away the moisture.

rachel yee said...

Thanks cheryl. I like the purple colour

Sherlyn Tom said...

Can steam without the skin?

Cheryl - Bakingtaitai 烘焙太太 said...

yes you can

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