Homemade red bean paste

Homemade red bean paste

Introduction:

"Red bean paste is used in many snacks, such as moon cakes, dumplings, steamed buns, etc. But it's easy to sell it out of the box, but it's sweet and greasy. I always think it's less red bean flavor. Since the gourmet world, rarely buy outside ready-made things to eat. Many times, I'm not afraid of hard work and insist on doing it myself. First, it's affordable. Second, it's healthy to eat. Of course, it's more fun to see your family approve of your own food. Here, I would like to thank the elders for their selfless sharing, which is what you taught me to make. Today's production of this red bean paste, clean and hygienic, moderate sweetness, and red bean flavor is very rich. No matter making steamed buns or moon cakes, they are very delicious

Production steps:

Step 1: prepare red beans, clean them and soak them in water for half a day.

Step 2: pour into the pressure cooker, add a little rock sugar, add a proper amount of water, to the water is not more than half. Bring SAIC to a boil over high heat and turn to low heat for about half an hour until cooked.

Step 3: let the beans cool slightly and pour them into the mixing cup of the food processor.

Step 4: beat it into red bean paste. (I used it twice. It's divided according to the size of each family. It's better to add some water to boil red beans when stirring. It's too dry to beat.)

Step 5: the picture shows the red bean paste.

Step 6: prepare 100g corn oil, 100g fine granulated sugar and 30g sweet scented osmanthus.

Step 7: stir the red bean sand lake into the frying pan, add 100g fine sugar and stir fry until all the sugar is melted.

Step 8: stir fry with medium and low heat, add corn oil in three times, stir fry until the oil is completely absorbed by the bean paste, and then add the next time.

Step 9: after adding oil for three times, the bean paste starts to become a little dry. At this time, add 30g sugar osmanthus to continue to stir fry.

Step 10: as the moisture evaporates, the stuffing will get thicker.

Step 11: when it becomes very thick, dry and hard, add the cooked flour, stir well and turn off the heat, the filling will be super good.

Materials required:

Red bean: 280g

Corn oil: 100g

Fine granulated sugar: 100g

Sweet osmanthus: 30g

Rock sugar: a little

Cooked flour: 15g

Precautions: 1. When stir frying red bean paste, it is easy to produce paste taste due to small and medium fire during the whole process. 2. Red bean paste stuffing without peeling is also delicious, as long as the pressure cooker stew is rotten enough, the stirring time is slightly longer, and the red bean paste paste is as delicate as before. 3. If it's red bean paste stuffing used to make moon cakes, then the stuffing must be dry enough, so it's easy to operate when making moon cakes. 4. Cooked flour can better absorb the excess water in bean paste. (it can also be cooked glutinous rice flour. Put the flour or glutinous rice flour in a frying pan and stir fry it with low heat until it turns yellowish.)

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: sweet