Red beans like light and temperature.

With the unique weather conditions in Guangfu,

the red bean grows more and more full and sweet.

When it comes to making snacks stuffed with red beans,

Guangdong people can make them with their hands.

Mooncakes, buns, pastry...

Almost all snacks can see the involvement of red beans.

Red beans are extremely nutritious,

rich in vitamins B1, B2, protein and a variety of minerals,

have the effect of nourishing the heart and tonifying the blood, strengthening the spleen and stomach, and eliminating edema.

The only thing that is not so perfect,

stuffing production steps are more cumbersome,

need a day to soak water, a long time to simmer,

Smug eaters look over!

Grainy Red Bean Stuffing

Bean flavor, real material can be seen.

Selected grains, each full,

Sweet occasion to taste the satisfaction of large red beans,

Happiness overflowing in the mouth.

This mooncake festival I tried to do the iced mooncake, I did not expect the taste is unexpectedly good, than last year's Cantonese mooncake more like everyone.

The golden week of November coincided with the visit of my sister-in-law to our home, and she, together with my grandmother, praised the mooncake filling this time. So, today I'm going to record the bean paste filling and share it with you, so that I don't forget it in a few days.

P.S. The recipe below will make about 200g of soft bean paste filling.

Ingredients:

Red beans 100g

Butter 20g

Sugar 30g

Methods:

Wash 100g of red beans and divide into two parts, one part is 60g, one part is 40g.

Press 60g of red beans in a rice cooker with a high pressure, so that the beans are as soft as possible. soft.

Press the 60g of beans into cold water and rub them together with your hands, so that the bean paste will sink to the bottom and the skin will float up, then fish out the skin and throw it away, leaving the bean paste for later.

Put 40g of red beans into boiling water and cook on high heat for 30 minutes, so that the beans are cooked but still hard when pinched.

Put the bean paste rolled in step 3 with a little water and the cooked beans in step 4 into a food processor and puree. For finesse, you can beat it more than once, I did it twice.

Preheat a non-stick pan and let in the butter.

After the butter melts, pour in the mashed red beans and sugar, and keep stirring

Steam the mashed beans to your desired level and turn off the heat.

Some thoughts:

My intention was to cook only a dozen or so beans, and then put the whole dozen or so beans into the bean paste filling to adjust the texture. As it turned out, I was putting my sweetie down for a nap, and the beans my husband helped cook... I was afraid that the bean paste filling was not enough, so I pureed the cooked beans together. So I personally think it's fine to directly press 100g of red baby beans together in the rice cooker.

Because my sweetie likes the taste of butter, I used butter to fry the bean paste filling. If you don't have butter at home, you can replace it with vegetable oil that doesn't have much flavor.

As long as you beat it finely enough in the cooker, removing the skin of the beans doesn't have much effect on the taste.

If you want to make iced mooncakes, the bean paste filling can be wetter; if you want to make Cantonese mooncakes, then the bean paste filling must be fried as dry as possible, and you need to put more sugar and oil.

Our family doesn't like anything too oily or sweet, so I use this recipe to make a light-flavored bean paste filling. If you like it sweeter, you can taste the sugar while frying the bean paste filling and adjust the sweetness to your liking.

There are no pictures attached to each step, I didn't think it would be so popular when I made the mooncakes with my sweetie, so I didn't think of taking pictures, I'll add them next time I make them.