Red bean paste filling [suitable for moon cakes, egg yolk crisp filling]

You can also make red bean paste filling with bright color, delicate and dense taste, rich fragrance and health, and you can make egg yolk crisp and moon cakes...... A variety of pastry fillings. The bean paste filling can be divided into oil bean paste and water bean paste due to different production methods. Bean paste is suitable for making ...... such as bean paste buns and bean paste cakes, the taste of bean paste is soft and not oily, it is refreshing and healthier to eat, the production method is relatively simple, the water bean paste can remove the oil, and for the degree of fineness, there are no high requirements for stir-frying dry and wet, and the shelf life is shorter. The bean paste is suitable for making various pastry fillings such as egg yolk crisp and moon cakes, and the bean paste has a dense taste, good malleability and rich fragrance. This recipe completes about 1500 grams of bean paste filling

Ingredients

Redbeans 500 g

Peanutoil 250 g

Maltose 250 g

Granulatedsugar 200 g

Water 1000 g

Cooking Instructions

Soak the red beans in water in advance to allow each red bean to absorb enough water to cook them thoroughly, and soak them in water for at least 5 hours. Wash the soaked red beans, put them in a pressure cooker, (you can also use a rice cooker), add 1000ml of water, boil over high heat, when you hear a squeaky sound, turn to low heat, cook for 20 minutes, turn off the heat.
The pressure cooker can be turned on without sound, add the oil, sugar, and maltose while it is hot, and stir well.
Put it in a food processor or wall breaker and beat it into a very fine red bean paste.
(Tips: If your wall breaker or food processor is not heat-resistant, the red beans should be cooled and then mudded, if they feel too dry, add some water in an appropriate amount, and you can't add too much, and you will fry until your hands are sore.) ï¼‰
Pour the red bean puree into a non-stick pan and stir-fry over medium-low heat, (about 40 minutes) The time is for reference only. Stir-fry until the huddle is bright in color.
The cool state is soft and delicate, the ductility is very good, the taste is dense, the fragrance is rich, and it is suitable for making moon cakes and egg yolk cakes.