How to make red bean paste filling

Steps to make the red bean paste filling.

Steps to make homemade delicate red bean paste filling: 1 1 Prepare the raw materials.

Steps to make homemade delicate red bean paste filling: 2 2 Soak the red beans in cold water overnight in advance (if the weather is hot now, you can put them in the refrigerator).

Steps to make homemade delicate red bean paste filling: 3 3 Put the soaked red beans into the pressure cooker, pour in water and cover the knuckles of the red beans a little more.

Steps to make homemade delicate red bean paste filling: 4 4 Cover the pot with a lid and add a valve, ** cook the red beans on high heat, turn to medium heat and high pressure for 30 minutes after gassing.

Steps to make homemade delicate red bean paste filling: 5 5 After cooking, almost all the water is boiled.

Steps to make homemade delicate red bean paste filling: 6 6 Prepare a basin of water.

Steps to make homemade delicate red bean paste filling: 7 7 Put the drain net on the edge of the basin, put in the boiled red beans, hold the leaky net with your left hand and rub the rotten red beans with your right hand, and the bean paste will leak into the water.

Steps to make homemade delicate red bean paste filling: 8 8 The remaining bean skin after filtering.

Steps to make homemade delicate red bean paste filling: 9 9 A mixture of bean paste and water after all the red beans have been rubbed.

The steps of making homemade delicate red bean paste filling: 10 10 Take a piece of gauze, (if possible, you can use two or three pieces of gauze) in the drain net, and put a container to receive water at the bottom.

How to make homemade delicate red bean paste filling: 11 11 Pour the mixture of red bean paste and water on top of the gauze in batches and filter out the water.

Steps to make homemade delicate red bean paste filling: 12 12 Lift the gauze bag and wring out the water by hand.

Steps to make homemade delicate red bean paste filling: 13 13 After filtering the bean paste, there is almost no water.

Steps to make homemade delicate red bean paste filling: 14 14 Pour a spoonful of vegetable oil into an enamel pot or stainless steel pot, pour the bean paste and a part of brown sugar into it and stir-fry after the oil is hot.

The steps of homemade delicate red bean paste filling: 15 15 Keep stir-frying on the lowest heat (test your endurance), add brown sugar powder to the bean paste three times and stir-fry until the water of the bean paste is volatilized, and it is a little sticky. (You will feel a lot of resistance when stirring).

How to make homemade delicate red bean paste filling: 16 16 After the fried bean paste is cooled, put it in an airtight container and put it in the refrigerator.

Homemade bean paste stuffing no longer has to go out and buy it.

Red bean paste boiling method sharing.

hello！I'm brushing the presence everywhere, and the red bean paste is versatile. Steamed buns, moon cakes, egg yolk crisps, bread, etc. will use red bean paste, it is better to do it yourself, and make your own delicate red bean paste, which is healthy and delicious.

1. Wash about half a catty of red beans with water, and then soak them in about three to four tablespoons of alkaline water for about half an hour, and then put the red beans into the pot and cook until they become soft and sandy.

If you want to eat it with a softer and smoother texture, you need to remove the shell of the red beans and make red bean paste;

2. Grab the red beans with your hands to separate the shell and sand of the red beans, and then use a spoon to separate the shells, and then you can separate the sand.

To separate the sand, use a special bag, pour the red bean paste into the bag, wring out the water, and you can get the pure red bean paste;

3. At the same time, you can boil the slices of sugar with water, and then pour it into the pre-packed sticky rice flour and mix it well.

Then put about a quarter of the glutinous rice flour into the red bean paste, add an appropriate amount of water to boil until it is paste, and finally add an appropriate amount of white sugar, and mix well;

4. Layer by layer of underground materials: first steam half of the glutinous rice flour, wait for the flour to form a cake, you can put red bean paste, cover the pot after it is neatly paved, and finally spread the last layer of sticky rice flour and steam it until.

100 grams of red adzuki beans, 350 grams of water chestnut powder, 150 grams of rock sugar, 20 grams of vegetable oil.

1.Wash the red beans and soak them for 2 hours to remove the water, then put them in a pot, add 5 cups of water and bring to a boil, change to low heat and cook again until the red beans bloom (about 1 hour).

2.Separate the water of the red beans, about 2 cups of water, if it is not enough, you can use boiling water to replenish.

3.Boil the red bean water, red beans and rock sugar, add oil and mix well.

4.Water chestnut flour dissolves in 1 cup of water, slowly pours into the sugar water and stirs until thick (slow heat), poured into the cake basin, steamed for 30 minutes over high heat, and after it is cold, put it in the refrigerator, and can be cut and enjoyed at any time.

Sift the red beans first and throw away the bad beans.

After selection, wash with water and soak with water for 12 hours.

Put the soaked red beans in the rice cooker and cook them. You can also cook on the stove, I use a rice cooker, which is convenient and easy to control.

The red beans are boiled until they are soft and sandy. If there is a lot of water, you can put the water out and simmer for a while.

The red beans are cooked. The beans were cracked and sandy when they were cooked.

After cooling, the beans are mashed, and I use a spoon to crush the beans.

Then add a little oil to the wok to make the lard more fragrant. Pour the bean paste into the pot, add an appropriate amount of sugar and stir-fry, stir-fry well.

The red bean paste is made, and you can make bean buns and sticky cakes. Appetite!

end precautions.

Step 7 can be omitted, and it is okay to add sugar while the beans are hot and mix well.

It's quick and easy to use a rice cooker to make a bean paste filling, and it's even faster if it's an electric pressure cooker.

Ingredients: 200 grams of red beans, 100 grams of brown sugar.

Excipients: 50 grams of baking oil.

Steps: 1. Prepare the materials.

2. Soak the red beans overnight in advance (you can put them in the refrigerator on a hot day).

3. Put the soaked red beans in the pot and boil, put more water, wait for the water to be dry, taste whether the red beans are rotten, and if they are not rotten, continue to add some water to boil.

4. Cook until the water is almost dry and the red beans are rotten.

5. Put the boiled red beans into a coarse hole sieve, crush the red bean paste with a spoon, and the red bean skin will be separated by the sieve.

6. Heat baking oil in a non-stick frying pan, pour half of the brown sugar and red bean puree into the pan and stir-fry together over medium-low heat.

7. After the brown sugar is fried and the red bean puree is fully fused, the baking oil is fully integrated, stir-fry until it has some consistency, add the remaining brown sugar and continue to stir-fry.

8. Keep stirring and stir-frying until the water is volatile and has some dry and hard consistency, the red bean paste is completed, and it can be eaten or used after cooling.

Notes:

Red bean paste filling is a kind of filling made with red bean sugar, the method is simple, widely used, many snacks will be used in baking, red bean paste can also be used to wrap buns such as bean paste buns, moon cakes, zongzi, etc.

Although the red bean paste filling is simple, in order to make a beautiful and delicious bean paste, you must pay attention to some places, such as when the red beans are beaten into bean paste, try to be as delicate as possible, and it is best to filter it. Be patient when stir-frying the bean paste and stir-fry it slowly over low heat. If you want to look good, you can use brown sugar instead of white sugar, etc.

Ingredients required: 300g red beans, 100g rock sugar, 40g cooking oil

1. Today, I used 300g of red beans to make nearly 2 catties of bean paste filling, the taste is delicate and sweet, the red beans are cleaned and cooked, add the water that has not passed the two fingers of the red beans, and cook it with a rice cooker or gas stove, it is best to soak the red beans overnight in advance, so as to save time.

2. The red beans are cooked, let them cool slightly, pour the red beans into the wall breaker and puree, add an appropriate amount of water, as long as the wall breaker can be operated, we will cook the water in the bean paste in the end, so there is no need to add too much. If you don't have a wall breaker, you can also skip this step.

3. Pour the beaten bean paste into a non-stick pan, add 100g of rock sugar, slowly boil the rock sugar over low heat, stir constantly, or not too big, otherwise the bean paste will splash out and burn.

4. Melt the rock sugar and add 40g of cooking oil, stir constantly, let the bean paste absorb all the oil, and as the water evaporates, the bean paste slowly becomes thicker, and the color becomes darker and darker.

5. If it is used to make bread and bean paste and fry until the non-stick spatula is a little soft, if you make pastries, you have to fry it for a while, fry it until it is slightly hard, and it can form a ball, turn off the heat and let it cool.

Ingredients: 300g of red beans

Baking soda 1 2 teaspoons.

150g granulated sugar

Maltose 100g

100g cream or salad oil

Method:1Wash the red beans and soak them in water for about 6 hours before draining the water.

2.Put the red beans in a pot, add 4 cups of water and baking soda and cook until cooked.

3.Beat the red beans (with water) with a blender and remove the water with a cloth bag.

4.Put the bean paste in the pot, add sugar and maltose, then add cream or salad oil, and stir-fry until the sugar melts.

step 3.In the original book, the beans were crushed with a spoon and then sifted, so I switched to a blender.

Bean paste puree (adapted from the new idea of sweets).

Bean paste puree (from Bibi Mama).

Bean paste puree material :

300 grams of red beans.

180 240 grams of granulated sugar.

Salt a pinch of salt.

Method: Wash the red beans slightly to remove the insect bites. Put it in a pot with plenty of water, turn on medium heat and cook until it is done.

While boiling, continue to cook for another 5-6 minutes. Pour it over a strainer and strain it, add water to the pot and simmer in the same way.

2 3 times.

Bring the red beans together with plenty of water to simmer over low heat, and remove the foam from time to time. When the beans surface.

, then add water. Soak the beans in water and continue to simmer. It takes about 1 hour.

After boiling the red beans and the soup, let them cool, put them in a blender and break them, and then strain the skin with a strainer.

Pour the remaining bean paste into a gauze towel and squeeze out the water. Put it in a saucepan, add 1 3 sugar, turn on low heat, to.

Stir the ladle from the bottom of the pot, simmer, and cook the remaining sugar in the same way, if you like the refreshing bean paste, you can put a little less sugar, and if you like the sweet bean paste, you can put a little more. Simmer to the bottom of the pot to leave marks when wooden.

When dipping the ladle in the bean paste, turn off the heat, add salt, and mix well. Move to a square dish and let it cool.

After-the-job experience:

I only used half the amount of sugar, because I was simmering and tasting it.

I didn't do the action of peeling the beans, because I cooked it until it was **, and it turned into bean paste.

Homemade bean paste stuffing no longer has to go out and buy it.

If you don't have a blender, you can take out the cooked beans, put them in a container, and mash them with a rolling pin.

Do you use small red beans or large red beans? The large red beans are made more delicate and soft.

Wash the beans and soak them in cold water for a few hours until they swell, then cook them in a pressure cooker. After steaming, it will take about ten minutes, and then switch to ordinary pot cooking, because the longer the boiling time, the worse the beans will be, and the bean flour inside will be separated from the bean skin, but pay attention to stirring frequently, otherwise the bean flour will stick at the bottom of the pot.

After cooking, let it stand for a while, and then slowly pour out the soup and bean skin, the bean soup is also very delicious to drink with sugar, and you can also cook hot pot. Then add oil to the wok, pour the bean flour into it, and add sugar while stir-frying. Until the water vapor has almost evaporated, but pay attention to the appropriate heat, otherwise it will be mushy, and the taste will be... Vomit.

1.Soak the red beans overnight in advance;

2.Add a small amount of water to put the red beans in a pressure cooker and crush them;

3.Continue to crush the bean paste with a spoon and strain it;

4.Squeeze the filtered bean paste dry with fine gauze (not all the shots);

5.Put the squeezed bean paste into a wok, add sugar and slowly stir off the excess water; Basically, just dry it up.

Steam the red beans and mash them with an olive pin.

Homemade bean paste stuffing no longer has to go out and buy it.

You can wrap bean paste buns, first use yeast to make dough, after the dough is initiated, make a small dough, roll out the slices and add a spoonful of bean paste, seal it, and steam it in a pot for 15 minutes.

Wrap bean paste buns. Prepare the dough, roll out the skin, wrap the bean paste filling, and steam for 25 minutes.

The easiest way to eat it is to buy some bread slices in the morning, spread the bean paste filling, and eat it with soy milk or milk.