【Red Bean Paste】---A must-have filling for egg yolk cakes and moon cakes

Overview

Red beans are rich in vitamins B1, B2, protein and various minerals. They have the functions of nourishing blood, diuresis, reducing swelling, and promoting heart activation. It has the functions of clearing heat and detoxifying, strengthening the spleen and stomach, diuresis and reducing swelling, ventilating and relieving troubles, etc. It can treat dysuria, spleen deficiency, edema, athlete's foot and other diseases. Red beans, also known as acacia beans, become very soft when cooked and have an unusual sweetness and a particularly strong flavor. Because of its medical properties, it is highly valued in the Far East and has been added to rice and soup for thousands of years. Also due to their sweetness, red beans are a common ingredient in Eastern sweets. Red bean paste filling made from red beans is a very common filling in our daily baking. It can be used to make various snacks, and it is also one of the necessary fillings for egg yolk crisps and moon cakes. The red bean paste you make yourself is genuine, without any additives, preservatives, etc. It is clean and hygienic, and it tastes healthy and safe.

Tags

• pastries
• homemade sauce
• brown sugar
• corn oil
• red beans

Ingredients

Steps

1. 1 Prepare the red beans, pick out the bad beans, clean them and soak them in water for half a day until the beans are very full, then drain them.

   

2. 2 Boil an appropriate amount of water in a pot, blanch the red beans in the water and then rinse them to remove the beany smell.

   

3. 3 Pour into the pressure cooker and add about a knuckle's worth of water.

   

4. 4 Bring to a boil over high heat, then reduce to medium to low heat and simmer until the red beans are thoroughly cooked. (The specific time depends on the appliance. An ordinary pressure cooker takes about half an hour. Mine is a WMF, which has huge pressure, so it takes a very short time)

   

5. 5 The boiled red beans are added to the wall breaking machine in batches.

   

6. 6 Start the grinding function and grind it into a very fine bean paste paste.

   

7. 7 Pour the stirred red bean paste into a non-stick enamel pot.

   

8. 8 Add brown sugar and stir-fry until sugar is completely dissolved. (The amount of brown sugar can also be adjusted according to preference)

   

9. 9 Add one-third of the corn oil, stir-fry each time until the oil and bean paste are completely combined, then add the next time.

   

10. 10 Stir-fry until the bean paste forms into a ball and is non-stick to the pan and non-stick spatula.

    

11. 11 Let the fried bean paste cool slightly, put it into a plastic bag, cool it completely, store it in the refrigerator, and eat it as soon as possible. (The bean paste after cooling will be drier than when the heat was first turned off)