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Before you jump to Milky Sweet Bean Jam Using Shiro-an White Bean Powder recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.
Many of us have been trained to believe that comfort foods are not good and to be avoided. But if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be completely nourishing and it's good for you to consume them. There are some foods that, when you consume them, may boost your mood. If you feel a little bit down and need a happiness pick me up, try a few of these.
Eggs, believe it or not, can be truly wonderful at beating back depression. Just see to it that you don't get rid of the yolk. The yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the egg yolks especially, are rich in B vitamins. B vitamins can truly help you raise your mood. This is because these vitamins increase the function of your brain's neural transmitters (the parts of the brain that affect how you feel). Consume an egg and jolly up!
You can see, you don't need junk food or foods that are bad for you so you can feel better! Try a couple of of these hints instead.
We hope you got benefit from reading it, now let's go back to milky sweet bean jam using shiro-an white bean powder recipe. You can cook milky sweet bean jam using shiro-an white bean powder using 7 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Milky Sweet Bean Jam Using Shiro-an White Bean Powder:
- Prepare 45 grams of Dried shiro-an white bean paste powder.
- Provide 80 ml of ※Milk.
- Prepare 60 ml of ※Heavy cream.
- Get 60 grams of ※Condensed milk.
- You need 20 grams of ※Sugar (white castor or superfine sugar).
- Use 10 grams of ※Skim milk powder.
- Provide 5 grams of Unsalted butter.
Instructions to make Milky Sweet Bean Jam Using Shiro-an White Bean Powder:
- Use a pan that doesn't easily burn. Put the ※ ingredients in the pan, and warm it up until the sugar has dissolved while mixing. Make sure to not let it come to a boil..
- Turn the heat off, add the dried shiro-an powder, and mix well to dissolve. The powder forms clumps easily so be sure to mash them..
- Turn the heat on to a low setting, and stir and knead the paste until it reaches your desired consistency. It burns easily, so keep stirring consistency and work fast..
- The paste will keep stiffening up with residual heat, so take the pan off the heat as soon as you're done..
- The paste will also become stiffer when it cools, so stop cooking it when it's a bit more liquid than you want..
- Cover the paste with plastic wrap so that it doesn't dry out..
- You can adjust the consistency depending on what you are going to use the paste for, but it tastes best when it's soft and creamy..
- When the paste falls slowly from a spoon when scooped up as shown here, it was delicious spread on toast..
- This is a bonus but... I wanted to make it really milky flavored, so I tried using just condensed milk to sweeten the paste. The next day the paste was like very hard clay!.
- Next, I tried adding sweetness with white chocolate and condensed milk. The paste became very soft, but the sweetness was cloying....
- This time I tried adding condensed milk and sugar in equal amounts. The texture was moist and creamy and really nice! The moisture retaining powers of sugar are awesome! But! It was too sweet....
- So, I took the middle road and used the amounts listed in this recipe, and it was just right. You do need sugar, even if it's a small amount. It was a learning experience!.
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