Red Bean Paste Filling

Main Ingredients

Sugar 300g Red Beans 2000g

Red Bean Paste Filling Steps

1. Cook the beans: soak the red beans at least 12 hours in advance, the volume of almost two times the beans to drain, bagged and frozen when used with water, water should not be too much, not more than half a centimeter of beans on the line, add sugar, cook for half an hour

2. The bean paste: it turns out that the rolling pin is a bit thicker, but in the end, I used a mincer, and the cooker is not here yet, so I feel that a cooker is more suitable

3. Red bean paste

4. Stir frying the bean paste: this step is essential, it will make the bean paste more delicate, more fragrant, and also remove the smell of beans, the color is also better, I use a glass pan to stir fry a small amount of times on medium heat, be careful not to paste the pan

5. How to tell if the bean paste is ready?1 The bean paste is no longer flowing and can be piled up without being deformed.2 The bean paste can be turned up and look at the gap underneath the bean paste to see that it is in this state.3 It is not sticky.3 The fried bean paste is dry and does not stick to your hands.4 You can hear the rustling sound when you turn the bean paste.

6. Unripe bean paste is sticky

7.? Frying the dried bean paste

8. Knead into balls with two hands

9.? The two layers with kitchen paper in the middle of the isolation of the package while frozen, the next is the development of the noodle package on the line, the noodle has just been and good tomorrow to continue

Tips

1 bean paste tips direct cooking beans is not easy to cook well fully soaked in water and then frozen can break down the cell walls of the cells and then boiled it will be easy to cook Do the peel red bean paste when the peel wrapped up with the cooking Cooked and take it out of the red bean with the food machine to smash it. The red beans can be broken up in a food processor

2 Don't add too much water to the beans, just half a centimeter to a centimeter above the beans. Of course, it also depends on the pot. I've cooked in two pots, and the glass pots don't take too much water, and the frying pots are just right. The standard is that there is no more than one bowl of water left after the beans are cooked.

3 Stir frying the bean paste is best done on medium heat. When I fry, the bottom of the pan forms a crust, so you don't have to brush the pan when you fry the next one, so you just leave it there?

4 When you are ready, you can taste the bean paste, if it is not sweet enough, we recommend you to powder the icing sugar into a fine sugar powder and mix it well.