Speaking of sugar and oil Baba, it is estimated that friends who have been to Hunan are no strangers. It's a traditional snack in Hunan, and it's famous. Many people who travel to Hunan will find an old shop to buy a sugar and oil Baba. In fact, it is not because the taste of sugar and oil Baba is amazing, but because its taste is sweet and soft, which makes people feel very sweet and comfortable, and it is also a nostalgic emotion to eat. In fact, the raw materials of sugar and oil Baba are very simple, namely glutinous rice flour and brown sugar. Although the raw materials are not noble, after cooking and processing, sugar and oil Baba is very popular with everyone, and because of its low cost of raw materials, almost every household and even ordinary people in Hunan can cook this snack, so it has become a famous dish in Hunan.
Although the raw materials of sugar and oil Baba are simple, the method is not simple, and it still needs certain technology. Like the authentic sugar and oil Baba, you can only eat it locally in Hunan. Many people have tasted it when they visit Hunan. After returning home, they still remember the taste of sugar and oil, but what if they don't sell it here? It doesn't matter. I'm teaching you to make sugar and oil Baba. I am also a person who loves sugar and oil. I was always greedy when I came home from eating in Hunan, so I consulted the chef's sugar and oil Baba method and adjusted it myself. I made it several times and found that the sugar and oil Baba made by this method and formula was delicious, which was similar to the authentic taste. 1 bowl of glutinous rice flour. Let's take a look at the specific practice.
The practice of sugar and oil Baba
1. Prepare the required ingredients, a bowl of glutinous rice flour, a spoonful of brown sugar and a spoonful of white sugar. The amount of glutinous rice flour depends on the amount you want to eat. A bowl of glutinous rice flour can make almost a dozen sugar cakes. If you have more family members, you can earn more. The amount of white sugar and brown sugar can also be adjusted according to personal taste. You can put more sugar if you like, and less sugar if you don't like. 2. Put a bowl of glutinous rice flour into the basin, and then add the right amount of water. Water should be added slowly several times. When the water is almost enough, you can knead the dough directly. The advantage of glutinous rice flour is that it will hardly touch your hands. Knead until the dough is smooth, moderate in hardness and no cracks in the skin. If the outside cracks, it means that the dough has too little water.
3. After the dough is kneaded, it is divided into small pieces, and a bowl of glutinous rice flour can be divided into almost a dozen small portions. Spread a layer of plastic wrap on the countertop and put a small dose on the plastic wrap. Each small dose is kneaded into a ball, and then placed on the plastic wrap and rolled into a cake with a rolling pin, leaving a certain thickness, not too thin, otherwise it will taste bad, but it should not be too thick to cook in the pot. Roll them all into cakes and set them aside. 4. Add an appropriate amount of cooking oil to the pot, and the amount of oil should at least cover the bottom of the pot. When the oil is heated, it will turn into a small fire, and then put the bread in the pot and start frying (each bread is separated by a certain distance to prevent it from sticking together). The fire in the pot is small, so the frying is slow. This step requires patience, but it also requires scalding prevention. Turn it over from time to time to see if it turns yellow or discolored. After frying, turn over until golden brown, fry both sides until golden brown, and then take out the bread for later use.
After the bread is served, you can see that there is still a small amount of cooking oil in the pot. You don't need to pour out the oil, but keep the boiling syrup. Then add an appropriate amount of water, the amount of water is half that of the cake, then add white sugar and brown sugar, and bring to a boil over low heat. Stir constantly with a spoon after cooking to prevent the sugar water from pasting the pot. Boil the sugar water in the pot with low fire, put the bread in the pot and start to cook, and turn it with a shovel from time to time, so that the whole cake is fully filled with sugar water until the sugar water in the pot can only cover the bottom of the pot, so there is no need to cook. Then put the dumplings on the plate, pour the syrup left in the pot on the dumplings, and the soft and delicious sugar and oil Baba will be ready.
It's a bit embarrassing to eat too much sugar and oil, so I suggest that friends who don't like to eat especially sweet put less sugar. In fact, eating slightly sweet is better, and eating slightly sweet is healthier. That's what I want to share with you: 1 bowl of glutinous rice flour, 1 spoon of brown sugar, 1 spoon of white sugar. In a few simple steps, you can make sugar and oil Baba, which is sweet and soft. Like a friend, try it quickly!