自製紫薯粉 Homemade Purple Sweet Potato Powder

自製紫薯粉 Homemade Purple Sweet Potato Powder

喜歡用全天然材料來烘焙與烹飪的我，自製了紫薯粉，打算用它來做紫色的月餅，餅乾，馬卡龍，麵包等等。自然色素肯定比人工色素健康許多！

Source from Internet 來源自網路

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自製紫薯粉 Homemade Purple SweetPotatoPowder

Ingredients 食材 :

1.5kg purple sweet potato with skin 紫薯連皮

( makes about 280g sweet potato powder能做出約280克紫薯粉)

Method 方法:

1. Wash & scrub the purple sweet potatoes clean.

1。紫薯刷洗乾淨。

2. Steam with skin for about 30~35 minutes till soft.

2。連皮一起蒸熟約30~35分鐘。

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Steaming in process.....

3. After the purple sweet potatoes are steamed soft, peel offtheskin and use a fork to mash it up.

3。紫薯蒸熟後，把皮撕開，用叉子壓成泥。

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4. Use a spoon to spread the mashed purple sweet potato verythinlyonto a non-stick baking paper.

4。將壓成泥狀的紫薯鋪在不沾烤紙上， 用湯匙推開成薄薄一片。

5. Bake in an oven using 50~70 degree Celcius top/bottom heatfanforced for about 2~3 hours. (Adjust timing according tothemoistness and thickness of the mashed purple sweet potatoes.)

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5。開動烘爐以50~70攝氏度上下火風扇功能烘2~3小時。 （時間以紫薯的水份和泥的厚薄調節）

6. When the purple mashed potatoes become crisp paper-like andiseasy to peel off the non-stick baking paper, itisdone.

6。當紫薯泥呈脆薄的紙張狀，可整塊從不沾烤紙分離時，就表示已烤乾了。

7. Put it into a food processor and grind it to apowderform.

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7。放進攪拌機中，打磨成粉末。

8. Pour it into a sieve. Re-grind those that did not pass throughitand grind till it becomes powder form.

8。過篩把沒打成粉末的紫薯再攪打至粉末。

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Isn't this beautiful?

顏色很漂亮吧？　

9. Store in a clear glass container in roomtemperature (awayfrom sunlight, heat andmoisture) for 3~4 months.

9。放在清爽的玻璃瓶內儲存在室溫（無熱或潮濕），可存放3~4個月。

參考來源