Why is glutinous rice Baba hard after cold? What method can be used to remove it? You don't need to remove it, just fry it in a flat pan, and it will become soft when cooked. Dip in white sugar or pure honey. This process is not called desiccation, nor crystallization, but called flour aging. The whole process of starch aging is relative to the melting of corn starch. The whole process of glutinous rice cake hardening is that the molecular structure of cassava starch returns from solubilization to chemical crosslinking again. The glutinous rice cake is not short of water, and water also plays the role of connecting the molecular structure of cassava starch and building the structure when it produces chemical crosslinking structure. A part of the water on the surface of natural glutinous rice is bound to evaporate.

Stiffness is due to starch aging, and starch aging is faster at 2-4 degrees ultra-low temperature. For example, endless white rice, put in the refrigerator freezer, will harden the next day. It can be solved practically by biotechnology, even if it is put in the refrigerator, it can keep the goods from becoming hard for 30 days. It's because the electric heating lasts too long, or your glutinous rice is dry without any water, so it becomes hard. Sprinkle some boiling water on it next time, and it will be better to heat it up. But still have to pay attention to the duration. Or buy a steaming box to steam it, which will not dry. Usually, it is a problem of lack of water and heating time.

It should be clear that the mixed batter must be stirred evenly, otherwise it will make the potato more and more shapeless and hard, not to mention that. The uniform batter is lifted from the batter with an egg beater, and at the same time, the batter can slip out quickly, which indicates that the mixing is symmetrical. What should be shown is that the already evenly mixed flour paste is slowly poured into the plate, then put into the pot, and then fired to steam the flour paste until it boils. Poke it with chopsticks to see if something sticks to the wooden chopsticks, and if it does, it is not cooked.

It means to rotate the cooked batter with a rolling pin. Constant inversion can make the potato more and more elastic and taste more, so it is not easy to get hard. It shows that you must use disposable gloves to wrap the potato, because only when the water flow is a little larger can you keep the potato moist, so this is not easy to dry very easily. Indication refers to the method of storage. The way to keep it is to seal it and put it in the refrigerator at the same time, otherwise it will cause the potato to become hard if it is stored unreasonably.