【Homemade red bean paste】--- Cantonese mooncake filling

Overview

Red bean paste, a common ingredient that sounds ordinary, actually has a lot of knowledge. Usually, when we make it to eat, spread bread, or make various snacks and other fillings, the amount of sugar and oil is generally more random, and most of them are from a health perspective, less oil and less sugar. But if it is used to make mooncake fillings, fried red bean paste is relatively demanding. Not only is the sugar content and oil content high, but it also needs to be fried relatively dry, because if the bean paste is too wet, that is, if there is too much water, it will easily expand during the baking process of the mooncakes, causing the mooncake skin to swell or crack. In such a mooncake, the cake and skin will separate. I stir-fry these bean pastes to make Cantonese-style mooncakes before the Mid-Autumn Festival, so the sugar and oil content in the recipe is relatively high. Anyway, it’s only once a year, so it doesn’t matter. Just don’t eat too much.

Tags

• private kitchen
• homemade ingredients
• mid-autumn festival
• cooked flour
• corn oil
• red beans
• fine sugar

Ingredients

Steps

1. 1 Get the red beans ready.

   

2. 2 Pick out the bad beans, clean them and soak them in water for half a day.

   

3. 3 Pour into the pressure cooker and add appropriate amount of water.

   

4. 4 Bring to a boil over high heat, then turn to medium heat and simmer for about 20 minutes until cooked through. (If too much water is added, pour it out at this time, otherwise the mixed bean paste will be very thin and frying will be very time-consuming)

   

5. 5 Pour the cooked red beans into the blender in batches and stir into bean paste paste.

   

6. 6 Pour the stirred red bean paste into a non-stick pan, add fine sugar and stir-fry until the sugar is completely dissolved.

   

7. 7 Add corn oil in three additions.

   

8. 8 When you first add it, the oil will spread on the surface as shown in the picture.

   

9. 9 Stir fry each time until the oil is completely incorporated into the bean paste, and then continue to add the oil.

   

10. 10 After adding oil three times, the bean paste has started to become a little dry.

    

11. 11 Continue to stir-fry until the bean paste forms into a ball and does not stick to the pan. Add the cooked flour, stir-fry evenly and take it out of the pan. Use it after it is completely cool.