Red bean wheel cake (homemade bean paste filling)

Overview

How to cook Red bean wheel cake (homemade bean paste filling) at home

Wash the red beans, add appropriate amount of water and 30 grams of white sugar, and put them in a pressure cooker for about 20 minutes.
Remove the cooked red beans and drain the water.
Add a small piece of butter to a non-stick pan and stir-fry over medium heat.
When the sauce is reduced, add condensed milk and continue to stir-fry.
Fry until there is a thin film on the bottom of the pot. Turn off the heat and let cool.
The fried bean paste filling will not stick to the pan or your hands.
Melt the butter and corn oil and set aside. You can add one of the oils alone.
Beat the eggs.
Add milk and mix well.
Sift in the muffin pre-mixed flour. There is sugar in the flour, so there is no need to add it.
Blend until smooth and without lumps.
Add melted butter corn oil.
Stir evenly to form a smooth, silky batter.
Preheat the food processor.
Spoon a ladle of batter into the baking pan.
Use a rolling pin to make gentle circles.
Let the batter stick to the edge and let the batter come out a circle above the edge.
Add about 50 grams of red bean filling and flatten it slightly.
When the crust is browned, flip the other pie over and cover it with the filling.
After the wheel cake is glued, use a silicone spatula to remove the cake.

$Red bean wheel cake (homemade bean paste filling) step 20$
In addition to red beans, this filling also adds a little mochi, which tastes soft and waxy.