Red bean making
Poach the red bean. (Refer to " How to poach the red bean " below)
Install bread blade in the bread pan.
Add sugar and then the poached red bean.
Place the bread pan into the main unit.
(The total weight of made cake is 450 g )
Red bean paste
(Approx. 360 g)
Poached red bean*
Dry red bean
450 - 600 g (mL)
* Paste made with the poached red bean sold in
the market are of poor quality.
Be sure to observe the foregoing amount.
How to poach the red bean
Wash the red bean, and filter the insect-
damaged beans and impurities.
Put red bean and water in a pot, and boil with
burner on high-temp.
After boiling, switch the burner to a mid-temp.,
and boil for 4 - 5 minutes.
Filter the water. (And remove the impurities)
and enough water in the pot, and boil
with burner on mid-temp. After boiling, switch
the burner to a low-temp., stir slightly, cover
the pot and boil still on low-temp. (Standard:
60 minutes The time will vary with different
heat levels and red bean quality.)
* In case of insufficient water, add some water
to keep the water level higher than red bean.
When the red bean can be squashed easily by
hand, stop boiling, and filter the water.
Select menu '33'
When you hear beep sound, press
and then take the red bean paste
out with a rubber spatula.
* Take the red bean paste out with a soft tool like rubber spatula.
(Hard utensils may damage the fluoride coating of bread pan.)
May add a small amount of salt according to your preference.
The red bean are very soft after boiling, but will become hard
after cooling down.
Pack the red bean paste with a preservative film during reservation.
Reserve in refrigerating chamber (storage life: approx. 1 week)
Reserve in freezing chamber (storage life: approx. 1 month)
Time required: approx. 1 hr
To stop after starting (Hold)
Please see P. EN11
for the making