Rice Baba is one of the traditional snacks in Hubei. How to make rice Baba?

Rice Baba is one of the traditional snacks in Hubei. Rice Baba is made of flour. Rice Baba is a delicious snack with unique flavor in Hubei Province. You can buy it in ordinary restaurants. When selling, merchants sell to consumers in pairs, so it is also called "paired rice cakes". Its production method is similar to that of Yunnan rice milk Baba, except that some rice Baba is made of wine, which is more delicious and delicious. The making of rice Baba is not complicated.

It is made of sticky rice flour, mixed with water, fermented overnight with proper amount of sugar, rice wine and yeast, and finally baked in a pot with low fire until both sides turn golden yellow. Finished product: golden color, tender outside and sweet inside, and delicate taste. It is a delicious snack for all ages and is loved by many friends. Let's share with friends how to make this rice Baba. Yeast powder has two functions here, one is a "nutrient" and the other is a "filler". Rice wine is usually sweetened with acid, which can be added or not. First of all, it is a "nutrient". We like to add some baking soda or yeast when making dough.

In humid environment, yeast can wake up a lot of reproduction and growth, and decompose the macromolecular protein in flour into small molecular protein and amino acids, which is beneficial to human absorption, digestion and nutrition. Secondly, it is a "puffing agent". The growth of yeast also needs metabolism, and its product is carbon dioxide, which wraps the pulp, expands the internal space of the particle and makes it fluffy (it has many holes, like a honeycomb).

Only in this way can the food become soft, which is also the essence of rice Baba. Rice Baba and glutinous rice flour are not enough. Because the viscosity of glutinous rice flour is too high, both pancakes and jiaozi are too "solid" (that is, high viscosity, high pulp density and too solid), and it is generally difficult to make them foam and expand through fermentation. In addition, low flour can offset some of the stickiness, reduce the stickiness and intimacy (low flour has small stickiness), and it can slowly expand through fermentation and washing. This rice cake is really fragrant.