Red bean red bean paste stuffing

Main ingredients

White sugar 300g 2000g red bean

Red bean red bean stuffing Preparation steps

1. Cook beans: Soak red adzuki beans for at least 12 hours in advance. The volume will almost expand twice. Drain the beans and bag them. Add water when freezing. Do not add too much water to cover the beans by half a centimeter. Add sugar and cook for half. It takes an hour

2. Press the bean paste: It turns out that the rolling pin makes it thicker. In the end, I used a stuffing machine to make it. I haven’t used a food processor yet and I feel that it is more suitable to use a food processor

3. Red bean paste

4. Fried bean paste: This step is essential. Stir-frying the bean paste will make the bean paste more delicate and fragrant, remove the beany smell, and make the color better-looking. I use a glass pot to fry a small amount. Be careful not to burn the pan over medium heat

5. How to judge whether the bean paste is cooked enough? 1. The bean paste no longer flows and can be piled up without deformation. 2. The bean paste can be turned over. Pay attention to the gap under the bean paste that is in this state. 3. The fried bean paste is dry and non-sticky. 4. You can clearly hear the bean paste being turned over. Rustling sound

6.? Immature bean paste sticks to your hands

7.? Fried dry bean paste

8.? Make it into a ball with both hands< /p>

9. Arrange the two frozen layers and wrap them with kitchen paper while they are still frozen. Next, let the bread rise. The dough has just been reconciled and we can continue tomorrow.

Tips< /p>

1 Tips for bean paste: It is not easy to cook the beans directly. Soaking the beans in water before freezing can destroy the cell wall of the cells and then boil them again. When making tangerine peel red bean paste, wrap the tangerine peel and cook together. Take it out. Just crush the red beans with a food processor

2. Don’t add too much water to the beans. Half a centimeter to one centimeter above the beans is enough. Of course, it also depends on the pot. I boiled two pots of glass pots. The standard for a wok that does not consume too much water is that the remaining water after the beans are cooked is no more than a bowl.

3. It is best to stir-fry the bean paste over medium heat. If the pan is too slow, the heat will be too slow and keep stirring. When I shovel the bottom of the pan, a hard crust forms on the bottom of the pan. I don’t need to clean the pan when I stir-fry, just let it stay there?

4. You can taste the bean paste after it’s fried. If it’s not sweet enough, please suggest Beat rock sugar into fine powder and mix well