What are the production steps of Guangxi special food mugwort Baba?

Glutinous rice flour is soft. If glutinous rice flour is only used in mugwort, mugwort will be soft and sticky, which is not conducive to molding. Therefore, when making mugwort Baba, it is usually mixed with other powders. Each folium artemisiae argyi should have a corresponding space in the bowl to prevent the folium artemisiae argyi from sticking together after being cooked, which is difficult to separate, or the shape is damaged after being separated, which will not look good. Ai Guo is also called Qing Ming Guo. When we were near Tomb-Sweeping Day, everyone began to eat Ai Guo, which has a unique taste and many children don't want to eat it. In order to make the baby fall in love with it, I recently made some mugwort fruits stuffed with shredded coconut and peanuts. The fragrance of wormwood and the sweetness of shredded coconut can't stop.

Zhejiang mugwort Baba is jiaozi-shaped, and the stuffing of the bag is also very local. Sweet stuffing includes not only bean paste stuffing, but also pine flower stuffing. Friends in Changsha made green balls with crispy seafood, bamboo shoots and eggs. There is even a flat mugwort Baba, which is not only different in shape but also different in taste; Really, "one side of the soil and water will support one side of the people", and there are local food and cultural customs everywhere. It should be noted that the main raw material of mugwort Baba is glutinous rice flour, which can be made of pure glutinous rice flour. Many people just like the soft taste of glutinous rice flour, so the amount of clear flour should be controlled well, otherwise the taste of mugwort Baba will not be made.

The addition of cooked flour can not only reduce the viscosity of glutinous rice, but also make it shape and keep soft. It is best to add glutinous rice flour according to the ratio of 2: 1. I just made a video of Sanwei Green Ball the day before yesterday. I added ordinary corn starch and it tasted just right. If you like sticky rice flour, you can put more glutinous rice flour. Ting powder and wheat starch are gluten-free flour, and the ingredients are wheat. Therefore, pulverizing is actually raw starch, which is common in Cantonese pastry and can be used to make shrimp dumplings, fruit powder, rice rolls and so on. If you don't have this material around, you can use wheat starch instead.