500g Japanese red beans : AZUKI
(They are found in organic shops)
approximately sugar 350 400g according to the weight after cooking
1 teaspoon bicarbonateRincer beans and soak 8 hours in a bowl (the evening for the next day)
|In a saucepan put the beans and cover with water . cook over medium heat until boiling, stop and drain the water
Cover the beans and start again.
cover with water for 3 times and cook beans 45 min à feu doux
|Here is the result.
Throw again the cooking water
why throw 3 Once the water? to make highly digestible beans !
|the beans are still firm.|
|Place in the pan and cover with water and 1 teaspoon of baking. then place a parchment paper.
cook over medium heat for 1 hour at most depending on the quality of azuki.
|the beans are cooked when they crash between 2 fingers.|
| Now we attack the most tedious part….
have 2 spoons of’ beans and put them in a colander and mash.
|There remains only the skin that must be removed and thrown into the compost if you have!|
| It scrapes the paste under the colander and continue..
2 spoons are crushed…500g of beans is a bit long…
|whew ! finished !!! the dough is placed on a clean cloth.|
|Is rolled and pressed like a cheese…|
|Here the dry pulp and cooking water.
Weigh your dry pulp.
|Put the dry pulp and half its weight in sugar in a saucepan, simmer|
| The bottom sugar and baking is more flexible.
cook 5 10min turning until the dough thickens and becomes slightly shiny
| Here is the complete dough !hum a delight like a chestnut but darker!
the preparation is long so I'm portions , and I freeze .
|to taste on bread, dorayaki, yoghurt, in muffins, a rolled cake…|