Functionally, bean paste is suitable for making cakes such as bean paste buns and bean paste cakes that don't need to be shaped, or for making some summer desserts, such as all kinds of sugar water containing bean paste. Bean paste tastes soft but not greasy, and tastes more refreshing. Oil bean paste is suitable for cakes that need to be shaped, such as souffle and peach blossom crisp.

Compared with water bean paste, oil bean paste is a little more complicated. Oil bean paste needs to be fried and finely beaten, and it is easier to form. Water bean paste has no special requirements on fineness and frying dry humidity. Let's explain the practice of oil bean paste in detail below. Water bean paste only needs to be deoiled, but its shelf life will be shorter than that of oil bean paste.