Hubei rice Baba is also called right Baba. What exactly should I do?

Baba is a beautiful memory left in childhood. Speaking of it, almost everyone in Hubei can explain it because it is a specialty of Hubei. In Hubei, Mi Ba has different names, and some of them are called "Duibaba", which can be bought in general restaurants. At the time of sale, merchants sell them to consumers in pairs, so it is also known as the pair. Its making method is similar to that of rice paste Baba in Yunnan. After soaking, pour it into a soymilk machine and beat it into raw rice paste. Be careful not to put too much water. The ratio of rice to water is 2: 1, which is deeply loved by everyone. The appearance is golden and crisp, and the inside is white, soft and sweet, which is very delicious. It is also very simple to make. Cooking at home is delicious and hygienic. When the edge of the cake becomes transparent, pour some water into the blank space of the pot to make some steam, cover it and wait for the steam to disappear. Rice Baba is a very traditional breakfast in Wuhan. There is a faint smell of wine outside and inside. When sold in pairs, it is called "heartbreaking", while for children, it is called "Baba". Rice Baba is a small cake, which is made by grinding rice, fermenting it and slowly baking it in a pan with low fire.

The rice Baba shell just out of the pot is golden and crisp. Pour the rice slurry into the pot, add appropriate amount of sugar according to your own taste, then add yeast and flour, and stir it into a thick rice slurry of about 65,438+0g. Stir the yeast with warm water (the water temperature should not exceed 48 degrees, otherwise the yeast will die), add it into the rice slurry, stir it evenly, and keep it at 30-48 degrees for fermentation overnight (I use a thermos bottle and quilt to keep the temperature warm. The picture shows yeast water. ) Ferment the rice slurry in a cool and ventilated place. 5. Add flour, sugar and soda to the fermented rice slurry, and stir evenly to form a paste. Pour a small amount of water into a pan without batter to generate steam instantly. Then cover the lid and seal the gap between the lid and the pot with a wet towel to prevent steam from running out. In the past, there was also a kind of rice cake in Jiangsu Province, which was made of rice flour paste with golden face and white pores. It seems that the rice noodle paste has been fermented, and it is usually sweet with white sugar.