Homemade red bean paste
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Step 1 . Soak red beans in clear water one night in advance.
Step 2 . Put the red beans into the pot, add water, bring them to a boil, turn them to a low heat and simmer for 10 minutes, turn off the heat and cover them for 30 minutes, turn them to a low heat and cook them without covering them until all the red beans bloom.
Step 3 . Put the red beans and the water for boiling the red beans into the cooking machine and beat them into red bean paste. Don't add too much red bean water. It takes a long time to fry the bean paste after adding too much red bean water. If the red bean water is added too much, the cooking machine can't turn, so it's good to add an appropriate amount of red bean water.
Step 4 . Add all the sugar into the beaten red bean paste and stir fry over low heat until the sugar melts. After the sugar melts, the bean paste will become very thin, and the pot will keep turning over and splashing the bean paste. At this time, turn on a low heat, and the spatula will quickly and constantly stir up the wreath so that the hot bean paste will not be scalded.
Step 5 . Stir fry the bean paste over low heat, add peanut oil in the middle three times, and then add it again after all the peanut oil is absorbed by the bean paste. Add all peanut oil and stir fry over low heat until the red bean paste becomes dry. If the bean paste is not fried dry, it is sticky and cannot be used as stuffing. It is easy to crack after baking moon cakes. If fried too dry into a slag like moon cake, it cannot return oil and is easy to crack. If you want to make a successful moon cake, don't reduce sugar and oil at will. It seems that the sugar and oil are very high, but the sweetness of the baked moon cakes is just right!
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