[You can eat it all with your mouth-Hokkaido red bean paste's procedure diagram, you can eat it all with your mouth-how to cook Hokkaido red bean paste]

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You can eat it all with your mouth-Hokkaido red bean paste

Although it's not a strange recipe, I really have a friend and her child who ate 2/3 without ingredients, so I share it with you. If you trust it, you can do it. If you question it, you can make a detour... Even if you make your own souffle, it won't explode, and the steamed stuffed bun is completely OK. But the moon cake is not a little wet, it will bulge after baking... In the afternoon, I posted a video, but how to see how to spend it, responsible for step by step again code words......

Food Ingredients

White kidney beans 185g

red bean 80g

Milk 400g

corn oil 70g

white malt syrup 60g

Fine granulated sugar 100g

unsalted fermented butter 40g

Water right amount

Step

White kidney beans and red beans are washed and soaked for more than 12 hours respectively. Peel white kidney beans and add water to boil over high fire and boil over medium and low fire for 15 minutes (skimming the powder while boiling)

pour out the juice

Add red beans

Add water and simmer for 15 minutes (skim while cooking)

pour out the juice

Add water and boil for 20 minutes for the third time, when the water is basically dry.

Add milk directly with or without water

Cook over a small fire until soft and rotten (try to use a non-stick pan or a thick-bottomed milk pan, and don't use too much fire to avoid burning)

Cook well and beat at low speed until delicate (called hot operation)

Beated bean paste into non-stick pan, add corn oil and stir well

Add maltose syrup and stir well

Then add fine granulated sugar, the overall state will become thinner after the sugar melts ~ keep stirring, and the sugar will become thicker soon after absorption.

Then add the softened butter and stir-fry constantly.

Like this, the lines are clear ~ they can be formed into groups without sticking a scraper.

The finished product is relatively delicate. If you think the red bean particles are not obvious, you can add a proper amount of honey bean chips when you are approaching the state.

Stir-fry, put it into a container, and let the plastic wrap veneer cool. if it is sealed and refrigerated for a short period of time ~ if it is not used up, it will be sealed and frozen for one month. no problem at all! If you have a vacuum machine, you can smoke it for a longer time, but it is not recommended to put it too long, after all, there is no addition......

After being refrigerated overnight, the taste is still very good. Personally, I think it is better than pure red bean paste. Try it if you like......
(Why can't I see the short video clearly)