It is made by mixing sticky rice flour with water, fermenting with proper amount of sugar, rice wine and yeast overnight, and finally baking in a pot with low fire until both sides are golden. 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 our friends how to make this rice Baba. Yeast powder has two functions here, one is a "nutrient" and the other is a "leavening agent". 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 to the dough.
In humid environment, yeast can awaken a large number of reproduction and growth, and decompose the macromolecular protein in flour into small molecular protein and amino acids, which are 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), it is generally difficult to make it foam and expand by 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 kind of rice cake is really fragrant.