How to use monascus red in dessert? Creative recipe sharing

Monascus is a kind of natural pigment, which comes from the product of monascus fermentation. Because of its bright red color and natural health characteristics, it has gradually attracted attention in the food industry in recent years. It can not only add attractive color to food, but also has certain nutritional value and health care function. In dessert making, the application of monascus red can inject new creativity and visual appeal into traditional desserts. This article will introduce the usage of red koji in dessert in detail, and share several creative recipes.

First, the characteristics and advantages of red koji

1. Natural health: Monascus is a natural pigment, which meets the needs of modern consumers for healthy food, and is especially suitable for replacing synthetic pigments.

2. Bright color: monascus red presents a bright red color, which can add visual appeal to desserts and increase appetite.

3. Strong stability: monascus red is relatively stable in high temperature and acid-base environment, and is suitable for baking, cooking and other cooking methods.

4. Rich nutrition: monascus contains a variety of active ingredients, such as monascus mycin and polysaccharide, which has certain health care functions.

Second, the use of monascus red in dessert

1. Color matching: monascus red can be directly added to liquid or batter for color matching. For example, when making cakes, biscuits, Mu Si and other desserts, a proper amount of monascus red solution can appear red.

2. Mixed use: monascus red can be used with other natural pigments (such as butterfly bean curd and matcha powder) to create more colorful desserts.

3. Layering effect: When making layered desserts (such as rainbow cakes and mousse cups), red koji can be used in one layer, forming a sharp color contrast.

4. Decoration: Dissolved monascus red can be used to color icing, cream or fondant, and red decorations, such as flowers and patterns, can be made.

Third, red songs and red creative dessert recipes sharing

1. Red velvet cake

Materials:

-150g of low-gluten flour

-Three eggs

-Fine sugar 100g

-butter 100g

-100ml milk

-Red Quhong 2g

-Baking powder 5g

-Appropriate amount of vanilla extract

Production steps:

1. After the butter softens at room temperature, add fine sugar and send it to fluffy.

2. Add the eggs in several times and stir well.

3. Sieve the low-gluten flour and baking powder, add them and mix them evenly.

4. Add monascus red and vanilla extract to the milk, stir well, pour into the batter, and continue to stir until there are no particles.

5. Pour the batter into the mold and bake in the oven preheated to 180℃ for 25-30 minutes.

6. After cooling, demould, and decorate with cream or icing according to personal preference.

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2. Red yeast and red bean paste bag

Materials:

-300g medium gluten flour

-Yeast 5g

-Fine sugar 30g

-warm water 150ml

-Red Quhong 1g

-red bean paste 200g

Production steps:

1. Add yeast and fine sugar into warm water, stir well and let it stand for 5 minutes to activate yeast.

2. Mix medium-gluten flour and monascus red, pour yeast water, knead into smooth dough, cover with plastic wrap and ferment to twice the size.

3. Divide the fermented dough into small doses, roll it into a round dough, wrap it in red bean paste and pinch it tightly.

4. Put the wrapped bean paste into a steamer, ferment for 15 minutes for the second time, and steam for 10-12 minutes on high fire.

3. Red Quhong Mousse Cup

Materials:

-whipped cream 200ml

-Gelatine tablets 10g

-100ml milk

-50g of fine sugar

-Red Quhong 1g

-Appropriate amount of fruits (such as strawberries and blueberries)

Production steps:

1. Soak the gelatin tablets in cold water until soft, and set aside.

2. Heat the milk to a slight temperature, add the softened gelatin tablets and stir until it is completely dissolved.

3. Add fine sugar to the light cream and send it to 6 (slightly textured but still fluid).

4. Pour the milk gelatin solution into the light cream, add monascus red and stir well.

5. Pour Mu Si liquid into the cup and refrigerate for 4 hours until it is solidified.

6. Decorate the fruit after taking it out and enjoy it.

4. Hongqu Red Cookies

Materials:

-Low gluten flour 200g

-butter 100g

-Fine sugar 80g

-One egg.

-Red Quhong 1g

Production steps:

1. After the butter softens at room temperature, add fine sugar and send it to fluffy.

2. Add the eggs and mix well.

3. Sieve the low-gluten flour and add it, then add the red koji and knead it into dough.

4. Roll the dough into a sheet with a thickness of about 0.5cm, and press the shape with a die.

5. Bake in an oven preheated to 170℃ for 12-15 minutes until the edge is slightly yellow.

Four, the use of red matters needing attention

1. Dosage control: monascus red has strong coloring ability, so the dosage should be adjusted according to the specific needs to avoid too dark color.

2. Uniform mixing: Monascus is a powder, which can be dissolved with a small amount of water or liquid before use to ensure uniform mixing with ingredients.

3. Storage method: Monascus should be sealed to avoid being affected with damp or direct sunlight.

V. Conclusion

As a natural pigment, monascus red can not only add bright red to dessert, but also enhance the health value of dessert. By skillfully using red koji, we can make creative desserts that are both beautiful and delicious, and inject new vitality into traditional desserts. Whether it is home baking or professional dessert making, red koji is a high-quality ingredient worth trying. I hope the recipes and methods shared in this article can bring inspiration to your dessert creation!