Thank you for sharing your experience. Black Sesame Paste desert is one of my all time favourites since young. I came across your video while searching for one that will help me make the desert. Long story short, the one and only authentic old stall in my country that I faithfully patronise has not only increased its price but the standard has dropped beyond my expectation. One thing you did not mention is the use of glutinous rice flour instead of soaked rice. I think it will logically make it more dense and therefore less watery. What do you think?
I used vita mix blender, blend at high speed for 4 mins, then filter them through fine mesh. The residual sesame husk is less than 1 tsp . My friend used 貴夫人blender which is at the same price range came out with the same result, but the paste is less velvety.
![【合桃糊+花生糊】糊仔超易做！加d米就ok？Walnut/Peanut Sweet Soup [Eng Sub]](http://i.ytimg.com/vi/AVZGI9vx1Nw/mqdefault.jpg)
![【合桃糊+花生糊】糊仔超易做！加d米就ok？Walnut/Peanut Sweet Soup [Eng Sub]](/img/tr.png)
我的芝麻糊是不用隔渣，在芝麻禾咪加水放人攪拌機內，用高速打二十分鐘，會令芝蔴變成極細粉狀，再慢慢加進已煑沸片糖水，不斷攪拌至濃滑狀，完成。口感一流，不覺有粉粒。
謝謝你的分享，我太懶了，買日本已烘焙的芝麻不用洗不用炒，用飯代替米，因為覺得用米煮的時間不夠長會鞋口，打碎芝麻時加少量水打夠時間後隔渣，將渣放回攪拌機加水再打，前後三次D渣由一大堆變成很少量，芝麻糊夠香夠濃，不過未掌握到芝麻，水，飯的黃金比例
忘記話比你聽 芝麻糊熄火後 加D花奶
建議樓主掉左部搞拌機啦, 我二舊水人仔, 去逃保買部破壁機, 夠力打碎唔洗隔渣之餘, 仲有埋煲滾功能, 這些機除左速度高外, 會一路煲一路分多次打, 實唔會有渣, 最重要是全部自動化, 唔洗自己搞咁多野
我發現香嘅方法係要米都要炒香佢， 可以一次過炒一部分用個樽裝起佢。 用破壁機直接打芝麻糊
芝麻胡做得好、滑、順其實好鬼難㗎！用埋搞拌機效果都唔理想。好在McFatty 有教路。要睇多兩次先至領悟其中橋妙。
鍾意你好用心，認真，科學，真係好多UA-camr 呃人㗎，我都踢爆過幾個
我用高速破壁機做芝麻糊無需隔渣、真係慳水慳力慳時間👍💪
買部幾百蚊嘅破壁機整，效果好好。
我啱啱試左。洗過曬嘅芝麻炒左都的確無乜香味，我首先用冰糖和黑糖煮左糖水再將隔左渣嘅芝麻糊水衝落去煮，覺得稀左啲，咁又將啲渣（再 Brend多幾次，用水試過滑既）加入芝麻糊煮滾，就夠曬結啦。味道都唔錯架！多謝分享
我一向是用白镬炒香芝麻後，放在深隔篩內，用水沖洗三幾次芝麻+白米以去麈垢，才放入攪拌機，加些水稍蓋過材料，用高速打一两分鐘停一吓共打數遍以免摩打過熱，期間如材料因太濃稠而難打動則需加些水，打数遍後停機用手觸摸漿覺夠幼滑便可倒漿入煲內，加水及冰糖攪着來開中火煮芝麻糊，煮好如覺太傑要漸進式加滾水攪拌着再煮一會至稀稠度及甜度合意便可吃。
A little boy kept asking me to make this this week. Finally tried it and everyone loved it. Thank you so much for your thorough research!
這個方式教學不錯，綜合分析各種做法，最後制造最好的，學了，謝謝分享！
Very good analysis at every steps!
Thank you for sharing your experience. Black Sesame Paste desert is one of my all time favourites since young. I came across your video while searching for one that will help me make the desert. Long story short, the one and only authentic old stall in my country that I faithfully patronise has not only increased its price but the standard has dropped beyond my expectation. One thing you did not mention is the use of glutinous rice flour instead of soaked rice. I think it will logically make it more dense and therefore less watery. What do you think?
I used vita mix blender, blend at high speed for 4 mins, then filter them through fine mesh. The residual sesame husk is less than 1 tsp . My friend used 貴夫人blender which is at the same price range came out with the same result, but the paste is less velvety.
前面話隔渣係用布，後面只係用篩，當然好唔同
一般攪拌機嘅刀都係上面一個U下面一個到U 主要是攪拌作用 打爛 打碎 要用平的如指南針的刀型 才能攪出接近磨出來的效果
為何用生芝麻做出來的芝麻糊，不及外店的芝麻糊不够黑呢？是否糖水店另有落黑色素呢？
McFatty 真係好很索呀。😍😋😘