How to make bean curd stuffing

The filling of bean bun is an extremely important part of bean bun, and it can be said to be the soul of the bun. Although there are different types of bean bun dough, the biggest influence on the taste of the bean bun still depends on the filling. There are many fillings for bean buns, including red bean paste, mung bean paste, etc. These different fillings have different tastes and different effects. Here is a detailed introduction to the methods of making bean bun fillings.

1. Red bean paste filling (wet)

Material

Ingredients: 350g red beans, 170g sugar, 2T maltose, 1/8T salt (just a little, just for sweetness)

Tools: filter, juicer

practice

1. Soak the red beans overnight, add 3-4 times more water than the red beans, and cook them in a pressure cooker until they are soft. It will take about one to two hours.

2. Use a juicer to blend into puree in batches. I just add the water from boiling red beans to make it, and I drink the rest of the red bean water to avoid waste^_^

3. Prepare a deep plate, fill it about half with water, use a strainer to separate the bean paste, and put the residue that cannot be filtered out in an empty bowl. This process took me the longest since my filter was so small!

4. Prepare a frying pan, preferably a non-stick one, put the filtered bean paste into the pan, and stir over medium heat until the water content is reduced.

5. When frying until there is less water, bubbles will continue to appear and splash into the kitchen. Be careful not to hurt yourself. Use a spatula to gently scrape the bottom of the pot to let the water vapor evaporate.

6. When the bean paste becomes thick, add sugar, maltose and salt, stir evenly, turn off the heat and let cool.

7. Put the filtered residue in a pot, remove moisture, add sugar, maltose and salt, and make bean dregs filling, which tastes OK.

2. Mung Bean Paste

Material

250g mung beans, 80g sugar, 50g flour

practice

1. Wash the mung beans and soak them in clean water overnight. Peel off the shell, put it into a pressure cooker, add water (not too much water, just about 0.8CM higher than the mung beans), and press for 20 minutes.

2. After the gas has subsided, take out the mung beans and press them with a spoon while they are still hot. Add sugar and continue to press them into mung bean paste.

3. Wash the pot, pour in flour, and stir-fry on medium-low heat until slightly yellow.

4. Add appropriate amount of cooked flour according to the thickness of the mung bean paste, stirring thoroughly while adding, and mix well.

Tips

1. For mung bean soup, I like it a little sweeter, because I always feel that bland mung beans have a raw taste, so you can add sugar as you try until you find the sweetness that suits you.

2. As for the amount of water, don’t add too much because the soaked mung beans already contain water. If you are not sure and add too much water, it doesn’t matter. Pour out the excess soup, stir-fry over low heat in a pan until the juice is absorbed, and then proceed to the next step.

3. Mung Bean Paste

Material

340g mung bean kernels, water, 1/2 sugar

practice

1. Wash the mung bean kernels and put them into the rice cooker. Add water to the inner pot until it is 1 inch higher than the mung bean kernels, about the height of a finger joint. Add two cups of water to the outer pot and steam it in an electric cooker.

2. Add sugar while hot.

3. Puree with a hand-held blender or press with a spoon.

4. Fry the steamed mung bean paste over medium heat until it becomes a little harder and drier than a paste. If there is too much water, the roasted mung beans will easily burst when touched.