Naxi Lijiang Baba

Naxi Lijiang Baba

　　　Located in the southwestern border of China, Lijiang is home to the industrious Naxi people. Through long-term life practices, the Naxi have created a variety of foods, among which Lijiang Baba is particularly renowned across western Yunnan, often referred to as "Lijiang Baba and Heqing Wine."

　　　　Method:

　　　　(1) Roast sesame seeds until yellow, then mix them with white sugar, 20 grams of lard, and rose sugar. Stir well and set aside (if rose sugar is unavailable, add an appropriate amount of food flavoring).

　　　　(2) Dissolve 1 gram of baking soda in an appropriate amount of water, then mix it into the flour. Knead the mixture on a work surface into a long strip, roll it out thinly and long, then evenly brush 60 grams of lard on the dough. Roll it into a tube, then cut into 10 sections.

　　　　(3) Flatten the cut dough rolls, wrap in the prepared sweet filling, and roll each into a round Baba about 15 cm in diameter, making a total of 10 pieces.

　　　　(4) Heat a flat pan over medium-high heat until 70% hot. Brush the Baba with lard, place them in the pan, and bake for 3–5 minutes before flipping. Continue baking while brushing with lard and flipping every so often. They will be ready to serve in about 15–20 minutes.

　　　　Features: Golden, crispy, sweet and delicious, rich but not greasy.