1 1. Dissolve yeast in warm water, then add yeast water and clear water into flour and stir to form a thick batter. Friends who like sweet or salty cakes can add a little sugar or salt in this step; 2 2. Enlarge half a pot of hot water in the pot, put it into the steamer, adjust the rice cooker to 1 (50 degrees), put the pot on the stove, put the batter bowl on the steamer, and ferment for one hour. The batter will swell to twice the size and there are many bubbles. You can stir it a little before using it.

3 3, the pot is hot, the rice cooker can be preheated to the 9 th gear, and then adjusted back to the 6 th gear. Pour a little oil into the pot, and the non-stick pot can be oiled. Pour the fermented batter into the bottom of the pot and rotate it slightly to make it even; Or pour into the egg roll mold to make the batter size consistent; 4. After heating for a period of time, gently move the mold. When the bottom is completely solidified, the cake can be taken out of the mold, turned over and moved to the side of the pot to continue heating. At this point, pour the batter into the empty fried egg again, and repeat the last frying step until all the batter is used up;

5 5, pay attention to the state of the previously baked Baba when frying multiple Baba in turn, turn over in time, and take out the cooked one first; With the extension of heating time, if you feel that the firepower of the sixth gear continues to be high, you can adjust it at any time, and then gradually reduce it to the third gear.