燕麥奶DIY | OATLY燕麥奶滑順甘甜的秘訣，自製市售等級有機無糖燕麥奶。燕麥渣蛋，好吃不浪費/オート麦ミルクDIY

燕麥奶DIY | OATLY燕麥奶滑順甘甜的秘訣，自製市售等級有機無糖燕麥奶。燕麥渣蛋，好吃不浪費/オート麦ミルクDIY
簡中字幕 & English subtitled & 日文 CC字幕
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★燕麥奶三部曲：自製濃醇燕麥奶 | OATLY燕麥奶均勻不沉澱的秘訣，好喝美觀營養再升級-/乳化/均質化 https://www.youtube.com/watch?v=47I8h64UuCo
★燕麥奶二部曲： 燕麥餅乾 做法 | 無麵粉、無奶油、無泡打粉，做燕麥奶或豆漿剩下的渣不浪費，輕鬆做成健康小餅乾~Oatmeal Cookies https://www.youtube.com/watch?v=nQmbOyZAWQo
★燕麥奶一部曲： 燕麥奶DIY | OATLY燕麥奶滑順甘甜的秘訣，自製市售等級有機無糖燕麥奶。燕麥渣蛋，好吃不浪費/オート麦ミルクDIY https://www.youtube.com/watch?v=oH7sj0U7LsA
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00:00 開場白 Intro
01:10 食材 Ingredients
01:50 打碎 Blending
03:22 市售秘訣 Secrets--Enzyme
06:29 衛生過濾法 Separation
07:55 加熱殺菌 Heating
09:16 成本 Costs
10:00 燕麥渣蛋 Oat Eggs
11:10 享受時光 Enjoyment
11:40 花絮 Behind the Scenes

食材(成品= 2000ml~2600ml 燕麥奶)：
燕麥300g
水1700ml
(想要濃一點，可改用400g燕麥和1600ml的水)
鹽 1.7g~2g
腰果 10 顆=26g
澱粉酵素粉/澱粉酶 (粉狀) 1 包約5g
向日葵卵磷脂13~20克(粉狀，不要買到膠囊狀的。我購自國外iherb網站，可搜關鍵字「Now Foods, Sunflower Lecithin, Pure Powder」來做線上購買，若不做均質化，此食材可省略)

工具：
2500ml 的鍋二個
量米杯
食物磅秤
果汁濾網
vitamix果汁機
1000cc大玻璃瓶 x2

作法：
1.泡水：燕麥泡水1小時~1夜(或不泡)，腰果10顆(26g，泡常溫水10-20分鐘以上)，泡完可再加點飲用水洗一下，再將水濾掉。
2.加水攪打：加鹽，食材分2次在果汁機打(若用VITAMIX果汁機打，請慢慢加速，開到最高速時持續60秒)。
3.酵素分解：加入酵素/澱粉酶(粉狀)攪散，放20~30分鐘。本次用的是「植物酵素」，您也可在蝦皮上搜尋「澱粉酶」--只要純的、粉狀的，產品不要加其他成份如酵母、蛋白酶、甘油、調味…等即可。
4.過濾分離：用大網(普通果菜汁網)三次過濾。可用一次小濾網(雙沖框120目豆漿濾網)加強過濾。無小濾網的也可以用大網過濾3次即可。燕麥渣存放起來，做燕麥渣蛋 (食譜在下方)。
5.加熱：放燕麥奶進電鍋加熱，外鍋1量米杯的水量。
6.均質化（可省略，省略的話，燕麥奶比較會沈澱分層而已）：把向日葵卵磷脂13~20g和燕麥奶依序放入果汁機內打勻。亦可拿部分(400cc)尚熱的燕麥奶放到果汁機內來做均質化，再放回大鍋中攪拌。
7.趁熱裝瓶冷藏。一週內可用。燕麥奶無論有無做均質化這步驟，飲用前都要搖勻。

燕麥渣處理方式：
燕麥渣蛋：平底鍋放薄油，三顆蛋加燕麥渣(3湯匙、3個蛋黃的量)，依個人口味加1~1.5鹽匙的鹽，充份打散後下平底鍋，兩面煎熟，微有烤熟色即可完成。

Ingredients (final product = 2000ml~2600ml oat milk):
300g oats
1700ml of water
(If you want it to be thicker, you can use 400g of oats and 1600ml of water)
Salt 1.7g~2g
10 cashew nuts=26g
Enzymes/Amylase powder/Amylase (in the form of powder) 1 package, about 5g
Sunflower Lecithin Powder 13~20g (powder, please don't buy sunflower lecithin capsules. I bought it from "iHerb" website, use the keyword "Now Foods, Sunflower Lecithin, Pure Powder" to search. Optional, if you do not need the oat milk to be homogenized , this ingredient can be omitted)

Tools:
Two 2500ml big pots
Measuring cups
Food scale
Juice filter
Vitamix, or other high speed blenders
1000cc large glass bottle x2

Directions:
1. Soaking: Soak oats in water for 1 hour to 1 night. Soak 10 cashew nuts (26g, soak in room temperature water for more than 10-20 minutes). After soaking, add some drinking water to wash, and then filter the water out. (no soaking is OK)
2. Blending: Add salt, and beat the ingredients in a blender twice (if you use a Vitamix, please accelerate gradually and blend at the highest speed for 60 seconds).
3. Enzyming: Add enzymes/amylase (powders) and stir, let it sit for 20-30 minutes. This time I used "plant enzymes", you can also search for "enzymes" or "amylase" online to purchase. Please buy enzymes in the form of powder and make sure it does not add other ingredients such as yeast, pro-biotics, glycerin... etc.
4. Separation: Filter the oat milk 3 times through a juice filter. Store oat pulp in a container for other dishes (Recipe below).
5. Heating: Put the oat milk over a small fire and stir while heating to boiling. You can also use a slow cooker to heat the oat milk.
6. Homogenization (Optional step. If this step is omitted, the oat milk will be more precipitated and layered): Mix 13g-20g of sunflower lecithin powder and oat milk together to blend. You can take some (400cc) of hot oat milk out into the blender for homogenization, and then put it back into the big pot and stir to mix.
7. Bottling: Put the oat milk in bottles while it is still hot. Store it in the fridge. Good to drink within a week. Whether oat milk is homogenized or not, shake it well before drinking.

How to deal with oat pulp:
Oat eggs: put oil on a pan, add three eggs with oat pulp (about 3 tablespoons), add 1 to 1.5 salt spoons of salt according to your preference. Thoroughly beat it, and fry on both sides.

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