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🔹 烏豆沙
充滿童年回憶的紅龜與壽桃
每年中秋必吃的蛋黃酥
入口即化的烏豆沙餡
是異鄉遊子最懂的濃郁鄉愁
烏豆沙是用紅豆做的餡，但是沒有紅豆皮在裡面。烏豆沙可以用來製作豆沙包、壽桃、麻糬、紅龜粿、或是蛋黃酥等等的點心。如果要製作紅豆餅或紅豆麵包用的帶皮的紅豆餡，或者想知道如何用電鍋取代快鍋，可另外參考我先前發表的〈紅豆湯與紅豆餡做法〉。以下就為大家詳細介紹如何用快鍋（壓力鍋）做出減糖減油版本的臺灣味烏豆沙。（文末附影片）
🔹 Koshian
Ang ku kueh and shou tao are full of childhood memories.
Yolk pastry is a must eat on Mid-Autumn Festival.
Can't forget the koshian filling melting in the mouth,
A kind of nostalgia best understood by wanderers away from home.
Smooth red bean paste (koshian) is made from adzuki beans, but does not contain bean hulls. Koshian can be used to make bean bao, shou tao, mochi, ang ku kueh, yolk pastries, etc. If you don't have a pressure cooker, or if you intend to make the filling (which is another kind of red bean paste) of wheel pies and red bean buns, please see "How to Make Red Bean Soup & Red Bean Paste". Here, I'm gonna show you how to make the low-sugar and low-fat version of Taiwanese koshian with a pressure cooker. (Watch the video tutorial at the end.)
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| 製作烏豆沙的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
把紅豆清洗乾淨，挑除壞豆，泡水冷藏一晚。
Wash the adzuki beans thoroughly and remove the bad ones. Soak the beans overnight in a fridge.
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| 記得要在冷藏的情況下泡紅豆，尤其是天氣較熱的時候。圖片來源：cooking23s.blogspot.com |
(2)
把紅豆瀝乾，用清水滾燙約五分鐘。
Drain the beans and boil the beans for about 5 minutes.
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| 白色的是耐高溫的矽膠刮刀。圖片來源：cooking23s.blogspot.com |
(3)
把紅豆瀝乾，放入快鍋，加入七百公克的水，開中火。沸騰後，轉小火煮約十五分鐘後關火。
Drain and leave the beans in a pressure cooker. Add 700g of water and cook over medium heat. After boiling, turn the heat down to the low level and cook for about 15 minutes. Heat off.
(4)
過幾分鐘後（待加熱閥降下後）開蓋。取一個細目篩網架在盆上，將紅豆放置篩網上，趁熱擠壓紅豆，透過篩網仔細萃取出紅豆泥。
Take the lid off after a few minutes. Press the beans through a sieve to obtain the bean paste.
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| 可先測試紅豆是否有確實煮到軟爛。圖片來源：cooking23s.blogspot.com |
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| 初步擠壓後，若紅豆皮內仍殘存豆沙，可倒一點水再多搓壓幾下。圖片來源：cooking23s.blogspot.com |
(5)
用大約 30 公分乘以 30 公分的棉布把濾出的豆沙包起來，將水份徹底擠出。擠乾後的豆沙約為 340 公克。備用。
Wrap the bean paste with a 30cm * 30cm piece of cotton cloth and squeeze the liquid out until the weight of the paste has been reduced to 340g. Set aside.
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| 可先將棉布鋪在盆子上，再倒入豆沙。圖片來源：cooking23s.blogspot.com |
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| 擠的時候要小心，別讓豆沙跑出來。圖片來源：cooking23s.blogspot.com |
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| 用濾除豆皮的方式取得的豆沙，比直接用調理機打的豆沙，來得細緻許多。圖片來源：cooking23s.blogspot.com |
(6)
鍋中放入水麥芽、二砂、無水奶油、鹽，開中火，煮沸後加入豆沙拌炒，直到變濃郁後，轉小火。繼續炒約五分鐘後，此重約 425 公克的烏豆沙即可用來做豆沙包、壽桃、紅龜粿的餡。
Leave the glucose syrup, sugar, clarified butter, and salt in a pot over medium heat. After boiling, add the bean paste and stir-fry them. Turn the heat to the low level after they are well-mixed. Keep stir-frying for another 5 minutes or so. Now, the smooth red paste weighs about 425g and is ready for making dou sha bao, shou tau, and ang ku kueh.
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| 加入豆沙拌炒時，要不斷翻炒才不會燒焦。圖片來源：cooking23s.blogspot.com |
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| 可做豆沙包、壽桃、紅龜粿的烏豆沙餡。圖片來源：cooking23s.blogspot.com |
(7)
如果繼續再多翻炒三分鐘左右，烏豆沙的重量將變成約 405 公克，此時的烏豆沙即可用來做為蛋黃酥的內餡。
If you keep stir-frying for another 3 minutes or so, the weight of the smooth red bean paste will become about 405g and now the paste can be used for making yolk pastry.
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| 炒到烏豆沙不黏刮刀就差不多快好了。圖片來源：cooking23s.blogspot.com |
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| 炒好放涼後，捏合起來的手感不會太濕黏，但仍然可以塑形。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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附 註（Footnotes）：
(1)
放超過一年的舊豆較難煮爛，買的時候要注意期限。
The old beans that have been stored for more than a year are harder to cook. Remember to check the expiry date prior to purchase.
(2)
萬丹生產的高雄八號、九號紅豆，做出來的烏豆沙，吃起來細緻綿密，聞起來香氣十足。
The koshian made from Kaohsiung No. 8 & 9 adzuki beans produced in Wandan has a very smooth texture and smells really good.
(3)
先把紅豆燙五分鐘，把水瀝掉，吃起來較不會有澀味。
To remove the astringent taste, you can boil the adzuki beans for 5 minutes first, then drain off the liquid.
(4)
如果沒有快鍋，也可以用電鍋，請參考我先前介紹的有皮的紅豆餡做法。
You can also use a Taiwanese rice cooker instead of the pressure cooker. Please see my previous article on how to make red bean paste (containing bean hulls).
(5)
紅豆如果有煮爛，就不必用果汁機來打。
If the beans have been cooked well and become very soft, you don't need to use a stand blender.
(6)
自己做的豆沙，因為沒有要放很久，只需要市面上豆沙甜度的40%就夠了。
Homemade koshian is not intended for long-term storage. So, you only need 40% of the sugar contained in the koshian on the market.
(7)
無水奶油也可以用別的油或是奶油代替，但是奶油裡面有水份，炒的時間要再斟酌。
You can also use other kinds of cooking oil or butter instead of clarified butter. However, since butter contains water, it may need more time to be stir-fried.
(8)
如果要做蛋黃酥的餡，太濕會爆開，但是也不能太乾，蛋黃才包得住。我的烏豆沙餡食譜上寫的炒好後的烏豆沙重量，是僅供新手參考的一個大約的數字，主要還是要以炒到「不沾刮刀」作為主要判斷依據（炒到烏豆沙不黏刮刀就差不多好了）。
If the koshian is intended for yolk pastries, the filling will burst when it's too moist. But it can't be too dry either, otherwise it won't be able to wrap the yolk.
(9)
如果要製作蛋黃酥，剛做好的烏豆沙最好包。如果改天才要包，最好先把豆沙搓圓，也可先把蛋黃包進去，要用的時候會較方便：冷藏保存後，做油酥皮時即取出使其回溫，等包製完成其實內餡也已恢復成常溫，烤溫和烤的時間即可與原食譜一樣了。
If the koshian is intended for yolk pastries, it's best to use the freshly made koshian right afterwards, otherwise you'd better divide it into pieces and round them into balls. The yolks can also be wrapped now to make them easier to be used later.
(10)
烏豆沙冷藏可以保存一週，冷凍可以放一個月，但是放越久會越乾哦。
The koshian can be preserved in a fridge for one week or in a freezer for one month. However, the longer it is preserved, the drier it will become.
(11)
自製烏豆沙餡做好後，若沒有要當天使用，可放入密封保鮮袋鋪平密封好冷藏，而由於冷藏後會變硬、不好塑型，要用之前可再加一些水炒過，或者在烤其它東西（例如，鹹蛋黃）的時候，把壓扁冷藏過的烏豆沙餡放在烤盤上，然後把烤盤放在烤箱上方（烤箱外面）約五分鐘，利用烤箱的外部熱能使其恢復柔軟度。
If the koshian has become too dry, just mix some water in and stir-fry it again before you use it.
(12)
恭喜網友 Miranda 試做成功！ Congratulations on Miranda's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/miranda.luo.12 |
(13)
恭喜網友 吳瑗瑗 試做成功！ Congratulations on 吳瑗瑗's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/profile.php?id=100000297680060 |
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