Homemade Red Bean Paste

Homemade Red Bean Paste

1. Soak the red beans in clear water overnight.

2. Put the red beans in a pot and add water to a boil. Turn to low heat and simmer for 10 minutes. Turn off the heat and cover for 30 minutes. Turn on the low heat and cook until all the red beans bloom.

3. Put the red beans and the water used to cook the red beans in a food processor to make red bean paste. Do not add too much red bean water. Adding too much red bean water will take a long time to fry the bean paste afterwards to dry the water.

4. Add the mashed red bean paste to all the sugar and stir fry until the sugar melts. After the sugar melts, the red bean paste will become very thin, and the pot will be constantly soaking the red bean paste in all directions. At this time, turn on a low fire, and the spatula will quickly and constantly stir the wreath so that the hot bean paste will not be hot .

5. Stir-fry the bean paste on a low fire, add peanut oil in 3 times in the middle, each time until all the peanut oil is absorbed by the bean paste, add another time. Add all the peanut oil and stir-fry on low heat until the red bean paste becomes dry. If the bean paste is not fried dry, it is very sticky and cannot be used for filling. It is easy to crack after making mooncakes. If the fried mooncakes are too dry and become slag-like mooncakes, they will not return to the oil and will easily crack. If you want to make a successful mooncake, don't reduce sugar and oil at will. It seems that the sugar and oil are very high, but the sweetness of the baked mooncakes is just right!

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