Chinese Food
Milk flavored coarse grain Cake Baby supplementary food micro class
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Milk flavored coarse grain cake reference age - 9 months + this auxiliary food will be particularly liked by children. It looks bright, smells milk rich, tastes soft. Children will definitely have a lot of appetite. Reach for it.
Cooking ingredients
Cooking Steps
Step1:First of all, we prepare the necessary ingredients.
Step2:Cut pumpkin and purple potato into pieces. Steam them in the auxiliary food machine until they are soft and rotten. Pour out the water, add in the formula milk and mix them into mud.
Step3:Stir well and pour into a bowl. Place to cool.
Step4:Huang Ma demonstrated the kneading process with pumpkin. First of all, we take 30g pumpkin paste, 50g medium gluten flour and 0.5g yeast. Purple potato dough - purple potato paste 30g + medium gluten flour 50g + yeast 0.5g white dough - formula 25ml + medium gluten flour 50g + yeast 0.5
Step5:In the flour, add pumpkin puree, yeast powder, stir to form floccules, pour on the silica gel pad, and knead into dough. PS - at the beginning of kneading, it will feel dry and hard. But don't worry about adding ingredients. Knead for 5 minutes and then adjust according to the situation. Add flour when it's wet. Add a little mud or water when it's dry. Just knead until the dough surface is smooth.
Step6:In the same way, make milk flavored dough and purple potato dough. PS - it's better to do less for the first time. Try it. Do more after you are proficient.
Step7:Pour 50 ℃ warm water into the pot. Put the dough on the steamer tray. Cover it. Ferment for about 1-2 hours. But the specific time can't be fixed. Just ferment twice as much as possible. PS - some moms say the cake has a sour taste. In fact, it's over fermented. Huang Ma suggested that we should start to pay attention to it when we ferment for 45 minutes. It will be over when we feel twice as big.
Step8:After fermentation, sprinkle some flour on the silica gel pad. Continue to knead until the dough is smooth. Then roll it into a round cake.
Step9:Brush a little water between the mask and the mask. Don't brush too much.
Step10:Then stack up one by one. The order of stacking is adjusted at will. Put a piece of silicone paper or gauze at the bottom of the steaming drawer and put it into the surface layer.
Step11:Close the lid. Ferment again for half an hour. I'm going to list this step separately. I hope moms don't forget it. It's very important
Step12:Put cold water on the pot after fermentation. Steam for another 20 minutes after boiling. Don't rush out of the pot after steaming. Turn off the heat and simmer for another 5 minutes. The cake will be very soft.
Step13:Cut it into the size suitable for the baby's hands.
Step14:Rich milk flavor. Soft tast
Cooking tips:Tips for tips - supplementary food 1: add tips ● the taste of this supplementary food is very soft. It doesn't require a high chewing ability for the baby. It's also easy to digest. Before the baby can eat by himself, we can tear it into small pieces and feed it to the baby. When the baby likes to grab food by hand slowly, we can cut it into small pieces so that the baby can eat by himself. ● the cake can be added as a staple food, or it can be used as a snack for the baby when taking the baby out of the house. When adding, it is better to eat with a little fruit and vegetable juice or nutrition soup. Some mothers say it's too much trouble to make pasta. It's not as easy as buying it out. It's cheaper. But Hong Kong is really. There's no comparison between on the market and homemade. Nowadays, many steamed buns, steamed bread and cakes are fermented with baking powder or leavening agent. There are also many additives that are not suitable for children to eat, such as saccharin, edible pigment, inferior milk powder, etc. so Huang Ma suggests that you make your own as much as possible. What's more
