Anman Steamed Buns With Azuki Sweet Red Bean Paste Recipes

Steps:

• Making the Azuki Paste.
• Put the azuki beans in a large pot and fill with water. Let them soak overnight.
• Bring the beans to a boil.
• Turn down the heat and simmer for 10 minutes.
• Remove the beans from the pot and drain them.
• Put the beans back in the pot and add 4 cups of water.
• Brings the beans to a boil.
• Turn down the heat and simmer the beans for around an hour, until they're soft.
• Drain the beans again.
• Put the beans back in the pot and add the sugar and salt.
• Simmer and stir the beans until they're thickened.
• Remove from heat and cool.
• Making the Buns.
• Combine the flour, suar, salt, yeast, and baking powder and mix well.
• Add the milk and water and mix well.
• Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
• Let the dough rest for around 30 minutes, it will rise slightly.
• Divide the dough into 10 balls and flatten them.
• Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
• Wrap the dough around the azuki and pinch it closed on top (twist if needed).
• Repeat for the remaining dough balls.
• Let the anman sit for 15 minutes.
• Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.

Steps:

• Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
• Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
• Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
• Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
• Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
• When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.

Steps:

• Rinse azuki and soak in plenty of water for 7 to 8 hours.
• Discard the soaking water; place the beans in a saucepan with water reaching 3 cm above the surface of the beans.
• Bring to a boil, then add about 300 ml water, and bring to a boil again.
• Drain beans of all water (discarding water), return beans to saucepan, cover with plenty of water, just bring to a boil, then lower heat, and cook until tender, stirring occasionally.
• The beans with burn if the heat is too high, or they are not stirred a little.
• It should take between 1 and 2 hours for the beans to become tender.
• When the beans are tender enough to mash easily between your fingers, (not all falling apart) turn off the heat; cover, and let stand 20 minutes.
• Add enough room temperature water to the beans in the saucepan to cool them.
• Wait until the beans have sunk to the bottom of the pan, then pour off the clearer liquid on top without disturbing the darker liquid below.
• Add more water, wait for the beans to sink, and remove the water on top again.
• After adding and pouring off the top part of the water three times, drain the beans by pouring the contents of the saucepan into a colander or sieve that has been lined with cloth.
• Return about one half of the cooked beans to the saucepan; add the smaller amount of sugar, and cook, stirring constantly, over high heat, until the sugar has been incorporated.
• This burns easily, so lower the heat if necessary.
• Add the remaining cooked beans and continue to cook, while stirring and adding more sugar if necessary, until you have a shiny bean paste.
• This will thicken as it cools, so it is not necessary to cook the bean paste for a long time at this stage.
• You can mash some of the beans while you are cooking them with the sugar if necessary, but this type of bean paste should have some beans retaining their original shape.
• Add the salt at the very last stage of cooking and stirring.
• Taste to make sure the flavor is right.
• Remove from heat, spread out on a large plate to cool.