Chinese Food
Baby's supplementary food recipe
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For reference, croissants over 12 months old must be eaten when they are just out of the pot. It's really loose and soft after one mouthful. There's a little sweet taste. It's even better than bread. I made videos for my baby's food. They were included in my official account, baby food supplement master. It includes staple food, soup, baking, diet therapy, etc.
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 12 months. Food preparation for babies who are not allergic to food materials - medium gluten flour (ordinary flour) 150g, purple potato 40g, sugar 10g, yeast 2G auxiliary material - water 70g, vegetable oil operation time - 40min difficulty analysis - Primar
Step2:First, peel the purple potato. Use a silk eraser to wipe the purple potato meat into a thin silk shape. *Purple potatoes can also be converted into pumpkins or sweet potatoes. If you don't have a wire cleaner at home, you can cut them into small pieces with a knife.
Step3:Add white sugar and medium gluten flour to purple sweet potato shreds. *Because the taste I made this time is slightly sweet. So I added a little sugar. You can increase or decrease it according to the actual situation of the baby. Or not.
Step4:Then continue to add yeast and 70g water. Mix the ingredients evenly. *On the premise that the baby is not allergic. If you want to taste better, you can also replace water with milk or formula milk.
Step5:Then they knead it into a smooth dough.
Step6:Roll the dough into a rectangle.
Step7:Cut off the irregular edge of the patch. Cut the whole patch into several triangles obliquely with a knife. *The irregular edges can be kneaded again and rolled into dough, so that there is no waste.
Step8:Brush the surface of the triangular patch. Roll it up from the wide side of the bottom. *Brush oil on the surface can better layer the Niujiao roll. But remember not to brush oil on the tip. Otherwise, it will spread after steaming. *When shaping, it's like me. First roll up a circle at the bottom, and then roll the palm from the bottom to the top. It's very simple.
Step9:Put all the rolled croissants into the steaming drawer. Cover the pot and ferment to twice the size. *The reason why the dough should be plastic before fermentation is that it is not easy to make the dough into such a horn shape after fermentation. *The picture on the left is just shaped. The picture on the right is fermented. Now it's summer. The indoor temperature is higher. You can directly stand fermentation. When you use the naked eye, you can see that it's twice as big and the dough is more fluffy.
Step10:When the fermentation is finished, turn on the medium heat and steam for about 15 minutes.
Step11:Turn off the heat and simmer for another 5 minutes. Take it out after it is fully cooked.
Step12:I've made nine croissants this time. We can't eat them all at once. The rest can be sealed and put into the fridge for freezing. When we need to ea
Cooking tips:I can make and feed auxiliary food privately. If you need it, you can talk privately about my skills of cooking in auxiliary food group.
