Bean paste stuffing - stuffing that can be used in all pastries(dou sha xian quan bu mian dian dou neng yong shang de xian liao )

Bean paste stuffing - stuffing that can be used in all pastries

Introduction:

"Continue to work hard for my moon cake stuffing... Red bean stuffing is the most commonly used stuffing in our family and the favorite stuffing for kids. The stuffing made by ourselves tastes delicate, healthy and safe. This time the red bean paste was made. The fish specially filtered the shell of the red bean with a filter. Brown sugar and maltose were added when frying. It tasted great. When it was just fried, the little guy thought it was chocolate powder, so he ate most of the bowl with it.... "

Production steps:

Step 1: get all the materials ready.

Step 2: remove impurities and bad beans from red beans and soak them in water for one night.

Step 3: put it into the pressure cooker and add appropriate amount of water (if you put it in the pressure cooker, don't put too much water. The water is about 2cm higher than the beans).

Step 4: cover the pot and press it for 20-30 minutes (look, all the beans absorb water, there is almost no extra water).

Step 5: start to filter the bean paste, put a basin of water under the filter screen, then put the filter screen on the basin, put in the cooked red beans, knead the red beans with a spoon, and rub the red beans rotten, so that the bean paste will leak into the water.

Step 6: take a piece of gauze, pour the mixture of bean paste and water on the gauze, wrap it, lift it, and screw out the water with your hands.

Step 7: then you can start to stir fry the bean paste, wash the pan, add a little lard, melt the lard and pour in the bean paste.

Step 8: turn to low heat, add 1 / 3 brown sugar, stir well, then add the remaining brown sugar.

Step 9: add maltose until the water is almost evaporated.

Step 10: keep stir frying until the water is completely volatilized. You can feel that the bean paste is a little sticky and the resistance becomes greater.

Step 11: put it into the refrigerator to freeze after it's cool, and take it out in advance when using.

Materials required:

Red beans: 500g

Brown sugar: 150g

Maltose: 80g

Appropriate amount: Lard

Note: 1. All portions in the material can be increased or decreased according to personal taste. 2. Don't add too much water to boil the bean paste, because the red beans soaked all night have absorbed enough water. I use a voltage cooker, so the water is about 2 cm higher than the bean noodles. If it is an ordinary cooker, add a little more. 3. The gauze for filtering the bean paste can be used as the soup bag for soup making, so the operation will be more convenient. 4. When frying bean paste, you must use medium and small fire, keep stirring, so that you won't paste the bottom. When frying slowly, you must not turn the fire because you are anxious, so that the water will not completely evaporate and the bean paste will paste. 5. The oil of fried bean paste can be changed into corn oil, soybean oil, etc. as long as there is no peculiar smell. 6. There is no preservative in the stuffing. If you can't use it all at once, put it in the refrigerator.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Dou Sha Xian Quan Bu Mian Dian Dou Neng Yong Shang De Xian Liao