Sichuan famous snack, Paoba making recipe!

Sichuan is really a magical place. Not only is it home to many beautiful women with crystal clear skin, but it also has countless delicacies for everyone to taste. When talking about Sichuan cuisine, how can we not mention Paoba? As a well-known snack, people from many regions even come here to taste it. It tastes sweet but not greasy, and is especially soft. In fact, it is not impossible to make it at home. Just use the recipe below.

feature

Paoba, made of glutinous rice, tastes soft, sweet and delicious. Paoba has its own unique characteristics: first, its color is like solidified fat; second, it has a comfortable taste with a sweet aftertaste; third, it is small and thin, usually only the size of a dipping saucer, and the foamiest part in the middle is only two or three centimeters thick; fourth, it is economical. Therefore, it is suitable for the elderly, children, young women and patients. Due to the above characteristics, it can occupy the market and have a good impact in the minds of Guiyang people. Danleng’s Paoba is very famous. It contains oil residue and is very fragrant. 50 cents each. In the morning, you can solve the breakfast problem by microwave or steaming it.

practice

Ingredients: 130g rice flour, 3g dry yeast, 130g sugar, 2g baking powder, 350ml water.

practice:

1. Pour sugar into glutinous rice flour and mix well. Add water to mix into a slurry. 2. Pour the evenly mixed slurry into the pot and cook over low heat until it becomes a paste, stirring while cooking to prevent lumps from sticking to the bottom. 3. Filter the cooked paste into a large container and let it cool until it is no longer hot. 4. Add dry yeast and baking powder to the filtered rice paste, mix well, cover with plastic wrap and ferment for 6 hours.

Tips:

1. If the weather is very cold, try to place it in a warmer place during fermentation, or increase the fermentation time by 2 hours; on the contrary, if the weather is hot, reduce it by 1 hour and do not place it in a place exposed to the sun.

2. When steaming, do not fill the batter too deep. You can choose a larger and shallower mold to prevent the batter from being caught in the middle during steaming.

3. The steamed Paoba should be eaten while hot for the best taste!