Chill for 1-2 hours to make it easier to handle. A quick refrigeration also helps solidify the paste.I use the light-colored ones for this recipe. The slab sugar comes in bars, in dark and light varieties. You can source the slab sugar and maltose at your local Asian grocery store.If you want to make this vegetarian, use vegetable shortening instead of lard.The final product should glisten due to the fats and sugars, and begin to pull away from the pan, coming together like a ball. I try to make it so that the paste can be shaped, but not so dry that it begins to crumble. If you're mixing it in the pan and it's still sticking to the bottom and sides, it's not dry enough. Greek yogurt comes in a variety of textures, I know however, I'm looking for a texture that is a bit more slack than peanut butter.Use a food processor if you don't own an immersion blender.By the hour-and-twenty-minute mark, the pot should look as if you're making refried beans. If the water is dissipating too quickly, the beans will burn. At the 50-minute mark, the water should be close to complete absorption, with some pooling. Be mindful of the water level inside the pot.Add an additional 450g of fresh water to the pot, bringing that number to 500g. Let's say that after soaking, you have about 50g of water left over. The soaking water has a lot of flavor and color, because much of it gets leached out you have the option to use whatever remaining water there is for the amount of water for boiling.If it's a hot day, place the soaking beans in the refrigerator.Cool completely before using in baked goods and confections. ![]()
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