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How to make bean paste
Step 5: then put the dough aside to ferment for about 50 minutes, then divide it into small preparations, roll out into small skins that don't need to be too thin, and just wrap the stuffing. Step 6: wrap one by one in the shape of steamed bread, spread a layer of wet gauze in the drawer, and put Steamed Bun Stuffed with Red Bean Paste one by one not next to each other.
After removing the skin, the bean paste is very delicate. Put it into the pot and add the right amount of oil (a thicker bottom is recommended, and do not use an iron pot). And the right amount of white sugar (you can also put in rock sugar). Slowly stir-fry the water, you can wrap the stuffing like.
The old-fashioned bean paste stuffing is as follows: main ingredients: red beans, water, rock sugar. First prepare one jin of red beans, wash them, then add water and soak overnight.
Prepare 500 grams of dried red beans. After cleaning, soak in proper amount of water for 10 hours and put it in the refrigerator in summer. Pour out the soaked water, add 1200 grams of water and boil it in a high-pressure cooker. Turn to the minimum heat and cook for 30 minutes. These are freshly cooked red beans, very dry.
Bean stuffing (electric pressure cooker version) cleaning with a leaky spoon to drain water, be sure to drain, if not drain, the amount of water behind can not be controlled.
Serve red beans, add 200 grams of sugar and 200 grams of lard. The amount of oil and sugar here can be increased or decreased according to personal preference. Mash the red beans with a crusher. After cooling, the sweet, soft and waxy bean paste stuffing is ready. There is no crusher to use garlic hammers, rolling pins or washed beer bottles.
What if the bean paste thickens?
The dilution of finished bean paste stuffing can be diluted by cooking in a pot. Put the finished bean paste stuffing into the pot of boiling water, the amount of water is determined according to your own needs, mix the bean paste filling with water, the finished bean paste filling can be diluted. The method of making bean paste stuffing is a mixture of 250 grams of mung beans, 125 grams of sugar, 25 grams of oil and water.
Buy some red (green) beans and soak in tap water for a day. Boil it in boiling water the next day, mash it up and mix it with the preserved bean paste. Bean paste: generally speaking, it refers to red bean paste, which is cooked and pressed into mud after soaking, and then mixed with sweet sauces such as oil, syrup or rose sauce.
Solution: put the finished bean paste stuffing into a bowl, add a small amount of boiling water and an appropriate amount of cooking oil, and stir until the bean paste filling becomes thinner. Self-made red bean paste filling materials: red bean, brown sugar, edible oil. Practice: wash red beans and soak in cold water for more than 8 hours.
Steam it again or heat it. If there is too much bean stuffing soup, you can put the pot with bean paste filling in the pot and continue to steam it. Or put it in the microwave oven and heat it for a few minutes.
Pour out the bean paste, because the things imported should be the best. once the bean paste is burnt, there must be harmful ingredients in it. I would rather dump it than import it. Let me give you a piece of advice. One less bite is sometimes better than one more.
If the bean stuffing is burnt, you can insert a few green onions to remove a lot of paste.
How do you usually make bean paste?
Sift the flour, baking soda, baking powder and sugar, add cream and milk, stir into batter; dip your hands in water, squeeze the red bean paste into small balls and then squash them separately. Heat the pan, put it into the mold and spray a thin layer of oil. Spoon a little batter into the mold, put a bean paste in the middle, and then spoon into a layer of batter.
Bean paste is usually made of excellent red beans or mung beans. First, soak the selected beans in warm water for half a day, boil them in a pot and press them into mud. Then add oil, syrup, white sugar or brown sugar, or you can add sweet sauce and stir well. Take out and wait for the bean paste to take shape. It can be refrigerated in the refrigerator for better taste.
First of all, wash the red beans, add the right amount of water, boil over medium heat, boil slowly over low heat, about an hour later, the red beans blossom with spoon time to press and continue to cook. Pour the soup from the fine sieve into a large bowl, and the flowering red beans will be left on the sieve and press the water and bean paste hard with a spoon.