Hello everyone, I am Xiao Gaojie. Today we are going to make bean paste
This is the bean paste prepared for the Zongzi, which is a less oi recipe.
500 grams of red beans, cleaned up
If you are using a pressure cooker, you don't need to soak beans.
But if you cook with an ordinary pot,
Soaking beans in advance can shorten the cooking time
Put the beans in the pot
Add three times of water
cook with pressure for 30 minutes
Then let it cool
After cooking, there will be a little bit of water left in the pot.
And the beans are very soft.
Drain the water
Take 2/3 of the beans and put them in the blender
Leave 1/3 of the beans
It tastes better if you can taste the whole beans in the paste
Add a tablespoon of oil
If your bean paste is used to make buns or bread,
You can add more oil
Stir fry with low heat
This stage may be the hardest part of the entire process.
I probably cooked for about 15 minutes.
now it becomes solid
The hard part is done, let's taste
Look at the sugar first
If you are making ordinary bean paste, you can use brown sugar.
Because I will use brown sugar later for the Zongzi recipe, I use white sugar today.
The amount of sugar will be adjusted later.
Let's start with 1/3 cup of sugar.
After adding sugar, the bean paste will become softer.
We fry them for a minute or two, and it returned to a solid state.
add maltose at this time.
In addition to increasing the flavor of bean paste
Another major reason is:
Because our recipe has less oil
After the bean paste is dried, it will fall apart
So use maltose to bind the bean paste together.
After the maltose is mixed, give a taste.
to tell if you need to add more sugar or maltose?
I added two tablespoons of sugar
Finally, add a little bit salt to taste
The bean paste made from this recipe is not particularly sweet.
If you like something sweeter, you can add more sugar
In fact, if you look at my next video, you will know why it is not so sweet.
After the final adjustment of the sugar, how do you tell if the bean paste is cooked
Bean paste is soft when it's hot
But after it cools, it will harden
The softness of the bean paste in the pot right now
is the same softness when you eat it in the buns or bread,
So if you are making bean paste for buns or bread
Your bean paste can be relatively soft like this
If you are using the paste for Zongzi
You can cook it longer
I continue to cook another three minutes, and it looks like this.
Generally bean paste is a semi-finished product.
it is prepared for the final products. So you need to know its purpose
Then according to its use
Adjust the recipe accordingly with the sweetness or softness.
Then you can achieve the perfect result
I am Xiao Gaojie, thank you for watching and see you next time:)