Homemade red bean paste
Overview
When I was a kid, I loved eating bean buns made by my aunt. They have sweet and soft red bean fillings and are mixed with red bean granules. They are my favorite! Red adzuki beans have the effects of removing heat and toxins, dispersing bad blood, eliminating fullness, promoting urination, and promoting lactation. At the same time, due to its high starch content, it becomes powdery after steaming and has a unique aroma, so it is often made into bean paste to be used as a filling for various cakes and pastries. (from popular science)
Tags
Ingredients
Steps
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Add water to the pot and bring to a boil. Add the washed red beans and bring to a boil. Turn off the heat
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Pour away the water, take out the red beans, rinse them with water, and then drain the water (this step is to remove the astringency of the red beans)
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Pour it into the pot, add enough water (the water level is about three times the height of the beans) and add some edible alkali (I scooped a small spoon here to see it clearly in the photo, but actually use your thumb and index finger to pinch a little and put it in)
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Cook until the beans are crispy. Use your fingers to pinch the beans until they break into pieces when you touch them (I used an electric pressure cooker to cook them for 15 minutes). Add brown sugar and mix well until the brown sugar is completely dissolved. Add the amount of brown sugar according to your own taste. If you like it sweet, add more; if you don't like it, add less.
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Pour into a wok (preferably a non-stick pan), turn on low heat and slowly fry to dry out the water,
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While stirring with a spatula (I used a silicone spatula), crush the beans into puree
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Slowly, the water will be fried dry. You need to fry it until it is dry when making stuffing
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Just take it out and let it cool. Making red bean paste buns, making bean paste-filled bread, just eating it on an empty stomach is all delicious! Every time I make bean paste buns, I eat the bean paste filling while making them.
