Chinese Food
Silver carp small bread baby supplementary food recipe
(162756 views)
For more than 12 months, it's not only fresh, soft and calcium supplement. The key is not to add a little seasoning. It's still fresh to burst. Even the staple food can be made nutritious and tasty.
Cooking ingredients
Cooking Steps
Step1:·The reference age is more than 12 months. The baby who is not allergic to food materials · food preparation · 125g ordinary flour / 10g silver carp / 10g milk / 1g egg / 1g yeast / 1g oil / scallion and above food materials only represent the amount of production and not the amount of one meal for the bab
Step2:Dry the silver carp and put it into water. Soak it for about 15 minutes in advance. *Dried silver carp is the raw material for drying and processing fresh silver carp, so you should soak it before eating. Of course. You can use fresh whitebait, or shrimp skin, shrimp instead. It can also play the role of calcium.
Step3:The soft silver carp is cut into pieces. It is directly added to the common flour. Chop the ingredients. It will be more convenient for babies to chew and digest.
Step4:Continue to add yeast, scallion and milk to the flour. *Generally, I am used to fully knead yeast granules when kneading. If you are not familiar with the kneading process, you can choose to stir the yeast in warm milk until it melts. Then there is no yeast taste.
Step5:Finally, put in an egg. Stir all ingredients into floccules. *This time, the egg gave me a surprise of double yellow egg. There are 64g after the shell is removed, so you can adjust the amount of flour according to this data.
Step6:Then use the power of the palm of your hand to press the dough together to form a smooth dough.
Step7:Cover with plastic wrap. In a warm place, ferment the dough to twice its original size. *If you think the fermentation is too long, you can also use the oven and steamer - if you use the oven, the fermentation function is about 40 degrees. Generally, the fermentation is constant temperature for about an hour. If you want to put it on the drawer, you need to add half a pot of warm water about 40 degrees into the steamer. Cover the pot and ferment.
Step8:After fermentation, remove the preservative film, exhaust and knead. *During the process of exhausting and kneading, sprinkle some dry flour on the kneading pad to prevent sticking. As you can see from the close-up picture, the fermented dough is obviously swollen.
Step9:Then roll the dough into a rectangular shape with a rolling pin.
Step10:Cut the patch into square pieces.
Step11:Cover with plastic wrap and let stand for 15 minutes. *If you cut the pieces slowly. The bread has been fermented twice after cutting. You can skip this step and put it into the pot directly.
Step12:Hot pot paintin
Step13:
Step14:
Cooking tips:There are skills in making delicious dishes.
