Red Bean Paste Mooncake with Egg Yolk Crispy Green Tuan Suitable for
1.
Wash the red beans, pour in an appropriate amount of water, and soak for more than five hours until they are two centimeters below the red beans. I usually put it out at night before going to bed, and it's okay to wake up the next day.
2.
It is recommended to put it in the refrigerator on a hot day, otherwise it will be rotten. This is soaked. Remember, there must not be too much water for soaking the beans. If there is too much water, it will be exhausted when they are fried.
3.
Directly cook the soaked red beans in the electric pressure cooker in separate water for 40 to 60 minutes,‼ ️Time is just a reference, it depends on the power of each pot, anyway, remember that the purpose is to cook the beans until they are rotten‼ ️ (Pour it directly into the pot and cook, the amount of water should be moderate) Remember not to change the soaking water, because it has been washed before soaking, to ensure that the aroma of the bean paste will not be poured. This is cooked. It doesn't seem to have too much moisture, it will be easier to fry. Remember, the beans must be cooked well.
4.
Add white sugar, maltose and peanut oil to the boiled red beans while they are hot, and stir until the sugar melts.
5.
Stir the sugar and oil well
6.
The well-stirred red beans are poured into the cooking machine while it is hot (a small amount can be beaten for several times). The hot fluidity is better, it is easier to beat, and the beaten is as fine as possible, so that the bean paste is in a better state and has a rich taste. To eat the grainy, omit this step, continue with step 7, pour the red beans directly into the non-stick pan, and start to fry by pressing and stirring.
7.
Because there is no extra water added, the bean paste will not be very thin, which greatly reduces the time for frying, and it will not splash too much during frying. I took a look at the time. It took about half an hour from the beginning of the stir-frying to the completion of the stir-frying, which is about half an hour shorter than before diluting the bean paste with water (it means I am very excited at the moment π_π)
8.
This time I adjusted the amount of oil. If you think it’s too dry, you can add more, not too much. Start to fry, control the fire to 1000 power, this fire will fry for about 10 minutes, then turn to 800 and fry for 10 minutes, and finally use 600 to fry until it is done.
9.
Be patient and keep stirring.
10.
It's okay if you can't fry it until it's fried. The heat must be controlled well, small but not big, and don't fry it and it will affect the taste.
🌟🌟 See the tips for reasons such as dry oil
11.
It can be fried to this state
12.
As you can see, the state of the bean paste is very good, delicate, sticky enough, and it tastes very good when eaten on an empty mouth.
13.
‼ ️‼ ️Cover the pan with plastic wrap to exhaust the air as much as possible
14.
You can also use a fresh-keeping bag to exhaust the air and tie the mouth
15.
About preservation: after the red bean paste is in the pot‼ ️While it is hot‼ ️Use plastic wrap‼ ️Attached‼ ️Cover the bean paste and knead it evenly after it is completely cooled, then seal it and store it in the freezer.
Take it out of the refrigerator in advance when you need it, and make Guangyue, egg yolk crisps, bread, buns, etc. that need to be roasted and steamed. The bean paste taken out of the refrigerator in advance can be used directly. If it is not, then you need to stir-fry it in a frying pan before using it, such as making ice skin.
16.
Moon cakes made with this bean paste, at room temperature, air-tightly packed with deoxidizer
17.
The mooncakes made with this bean paste will return pretty well after 7 days.
18.
Regarding the reasons for the sloping, drumming, peeling, etc. of the mooncakes made, you should think more about finding out the reasons in conjunction with your own production process.
If the bean paste is not done well, you must first review it yourself, and think more about whether it is not done well. Look at the assignments that everyone handed in under the recipe, most of them are well done.
Don’t blindly ask questions that are clearly written on the recipe,‼ ️When you get any recipe, you should read every word carefully. ‼ ️
If there is any imperfection in the recipe, it will be updated and perfected for everyone in time, so that everyone can make a more satisfactory finished product.
19.
Regarding the issue of dryness and looseness, many friends said that after the cold, it is dry and loose, and it will not form a ball. I thought about it a lot and did it over and over again, and there was no such problem. I took it out and kneaded it after refrigerating it for a day and night, and it was in very good condition. ‼ ️‼ ️ Let me add one more step here. Many people don’t read the tips: try to soak the beans one night in advance, and they must be boiled the next day. The degree of rottenness is definitely gentle. It becomes muddy at the touch of a touch. Boil the rotten beans, and then continue the operation according to the recipe. Even if you don't mash them directly, they will not dry out. ‼ ️‼ ️
20.
This is the bean paste after I fry it and freeze it for two days. I take it out after the temperature has returned. It hasn't been completely thawed in the middle, and it is relatively hard. Then I squeeze it a few times, and the bean paste returned to its oily and delicate state. Therefore, refrigerating or freezing the fried bean paste will not affect its state.
21.
I use this brand of machine to play bean paste. You don’t have to worry about the tools, as long as you can achieve the goal. The things I use are not good. It just depends on the actual conditions of each person.
Tips:
‼ ️500 grams of beans, 1500 grams of red bean paste comes out.
‼ ️If there is a perfect space, it will be added in time.
‼ ️The bean paste made strictly according to this method is suitable for Cantonese-style moon cakes and egg yolk crisps.
‼ ️Pictures will have chromatic aberration due to light problems, so don't worry about it.
‼ ️The ingredients in the recipe, I hope everyone will prepare them before you start. If you really want to make it, and you don’t have maltose, you can use granulated sugar directly, but the amount should be reduced. You can reduce the specific amount. You can put a small amount of sugar several times, taste and put it. You can taste the sweetness when you feel it is right. I have not used anything else to replace maltose. I hope that when you get any prescription, you can strictly follow the prescription amount and method once, and then see if you need to adjust it. Strictly follow the steps, don’t just do it, just stick to it if it’s not in place, the difference between the finished products is really big!
‼ ️Using maltose instead of part of the white sugar can increase the viscosity. Maltose is not as sweet as sugar. If you want to reduce the sugar, please reduce the amount of white sugar.
‼ ️Please choose peanut oil, which is more fragrant.
‼ ️There is still room for increase in the amount of oil. If you feel that it is not enough oil, you can add it according to the situation.
‼ ️The fried bean paste is dried, loose, and oily. The reason may be that the beans are not cooked enough or the beans are over-fried
‼ ️Don't use this recipe to make other fillings. Different materials require different amounts of sugar and oil and the varieties of sugar and oil. For example, chestnut, it has a sweet taste, but if you use peanut oil to fry, it will steal the taste of chestnut. Lotus seed paste has different water absorption and oil absorption properties. What kind of oil will affect the taste of the finished product? Purple sweet potato, it does not use too much oil and sugar.
‼ ️So, we should follow the recipe step by step. As for other fillings, everyone can search for relevant recipes in the kitchen.
