Red bean paste

Overview

I didn’t want to post a recipe for red bean paste separately, but I specially asked the pastry chef to make the red bean paste filling using the richness taught by the pastry chef. The prepared red bean paste has a delicate texture, is oily and waxy, and tastes very good. It tastes really different from the usual method of making red bean paste. The reason why it is called bean paste instead of bean paste is because it is particularly delicate and creamy. This is a good recipe and method worth collecting, so I would like to share it with you. If you like it, please collect it quickly. This filling is mainly used for making mooncakes, but it is also very good for making red bean paste buns and bread. I use the rice cooker's porridge setting to cook beans. The dried beans are cooked very soft without soaking them. Although it takes 2 hours, you don't have to worry about putting them in, which saves effort. The frying process is left to the bread machine, so overall it is very worry-free and labor-saving. If you don’t have a bread machine, you can fry it by hand. This recipe is low in sugar and not particularly sweet. If you like it sweeter, you can use the amount of sugar in the original recipe, which is 200 grams of white sugar.

Tags

• dessert
• home cooking
• maternity
• afternoon tea
• students
• maltose
• peanut oil
• red bean
• white sugar
• water

Ingredients

Steps

1. 1 Add 600 grams of water to the red beans and cook on the porridge setting of the rice cooker

   

2. 2 At the end of the process, the beans are very soft.

   

3. 3 Pour the cooked beans and soup into the breaker and stir into a fine paste

   

4. 4 Pour sugar, maltose, 60 grams of water and 40 grams of oil into the pot

   

5. 5 Cook over low heat until the water evaporates and the sugar liquid becomes stringy. If you have a thermometer, you can measure the temperature at around 115 degrees, which is easier to grasp

   

6. 6 Pour all the whipped bean paste and sugar liquid into the bread machine, stir with chopsticks until the sugar liquid and bean paste are melted, and then use the automatic stir-fry function. The time depends on the moisture content of the bean paste. Mine took an hour and a half

   

7. 7 Stir-fry the bean paste until it forms a ball. It will be softer when hot. Just let it cool.

   

8. 8 If you don’t have a bread machine, you can fry it in a non-stick pan, which is also very easy. This is the red bean filling that has been fried and cooled in a non-stick pan, and it is whipped with an ordinary food processor. Although it is not as delicate as a wall-breaking machine, the taste is also very good.

   

9. 9 This is the cooled bean paste filling. It is very delicate and the most important thing is that it is delicious

   

10. 10 This is stuffed with egg yolks to make egg yolk crisps. You can tell from the surface that the bean paste is delicate and oily