【homemade Red Bean Paste】--- Cantonese-style Mooncake Filling

Name: 【homemade Red Bean Paste】--- Cantonese-style Mooncake Filling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g red beans; 110g Corn oil; 15g Cooked flour; 200g Caster sugar

by Poetic heart

4.6 (1)

Favorite

2

Difficulty

Hard

Time

1h

Serving

2

Red bean paste, a commonly used material that sounds too ordinary, actually has a lot of knowledge. Usually, when we make and eat, or make to spread bread, and make various fillings such as desserts, the amount of sugar and oil is generally random, and most of them are from a health point of view, with less oil and less sugar. .
But if it is used to make mooncake fillings, the fried red bean paste is relatively more demanding. Not only the sugar content and the oil content are high, but also it needs to be fried more dry, because if the bean paste is too moist, that is, too much water, it will easily expand during the baking process of the moon cake and cause the moon cake to drum or crack. For such mooncakes, the cake and the skin will separate.
These red bean pastes were made before the Mid-Autumn Festival to make Cantonese-style mooncakes, so the sugar and oil content in the recipe is relatively high. Anyway, once a year, it doesn’t matter, just don’t overeat them. "

Ingredients

【homemade Red Bean Paste】--- Cantonese-style Mooncake Filling

1. Prepare red beans.

2. Pick out the bad beans, wash them and soak them in clean water for half a day.

3. Pour into the pressure cooker and add appropriate amount of water.

4. Bring to a boil and turn to medium heat and cook for about 20 minutes until cooked. (If you add too much water, pour it out at this time, otherwise the stirred bean paste will be very thin and it will take time to fry)

5. Pour the boiled red beans into a blender in batches and mix them into a paste of bean paste.

6. Pour the stirred red bean paste into a non-stick pan, add fine sugar and stir fry until all the sugar is melted.

7. Add corn oil three times.

8. When you just add it down, as shown in the figure, the oil will spread on the surface.

9. Stir fry each time until the oil is completely integrated into the bean paste as shown in the picture, and then continue to add the oil.

10. After adding oil three times, the bean paste has started to become a bit dry.

11. Continue to fry until the red bean paste forms into a dough and is in a non-stick pan. Add the cooked powder and stir evenly to get out of the pan. It can be used when it is completely cooled.

Tips:
Poetry heart phrase:

1: If it is red bean paste used to make moon cakes, be sure to dry it a little while frying, so as not to affect the making of moon cakes.

2: Adding cooked powder can effectively absorb the excess water in the bean paste. (Cooked flour is flour that is slowly fried in a pan without oil and water)

3: The oil should be added in batches, and each time it must be fried until it is fully incorporated into the bean paste before it can be added again.