How to make glutinous rice Baba?

1. Practice 1: Prepare materials. 300g of glutinous rice flour, 3g of yeast, 50g of sugar and water. Firstly, 300 grams of glutinous rice flour and 3 grams of yeast are poured into a basin; Then pour 50 grams of sugar into the basin; Then add a proper amount of water and stir evenly; After stirring to flow, wait for fermentation to foam; After fermentation, you can pour oil from the pot and wait for the oil to warm up; After the oil pan is heated, add the batter and fry it on low heat; Fry until golden on both sides.

2. Practice 2: Prepare materials. 200g of glutinous rice flour, 45g of sugar, 50g of corn starch, 20g of milk powder, 20g of corn oil, 290g of water or milk, and soybean powder. Steam the bean flour in a steamer for 25 minutes; Stir-fry in the pot for about five minutes, the beans are more fragrant and the whole process is low. After frying, add appropriate amount of sugar and mix well; 200 grams of glutinous rice flour, 50 grams of corn starch, 20 grams of milk powder and 45 grams of sugar are all poured into the basin; Add 290 grams of water or milk and mix well, then add 20 grams of corn oil and mix well. If you have a large plate, you can grease it and pour it into the plate for steaming. Will not stick to the plate after steaming. Cover the plastic wrap with high temperature resistance, and punch a few holes in the plastic wrap with a toothpick; Steam in a steamer for about 30 minutes; After steaming, stir or beat for a while while while it is hot, which can increase viscosity and toughness; Knead into a ball; Put on gloves and rub a piece; Flatten, wrapping with bean paste, seal, and kneading; Put it in bean powder and stick it.

3. Practice 3: Prepare materials. Glutinous rice, black sesame, brown sugar, peanuts, walnuts. Soak round glutinous rice in water for four or five hours, steam it in a steamer for 30 minutes, and dig a few small holes with your fingers to make it cook faster; Steamed glutinous rice is put on oiled paper, rubbed by hand or beaten with a rolling pin; Put all the fillings together, add lard or corn oil, heat and pour on them; Wrap the stuffing in the sauce and fry it in a pan over low heat until both sides are golden.