Pumpkin muffin baby healthy recipe recipe-Chinese Food-best chinese food recipes-cooking food

Pumpkin muffin baby healthy recipe

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When it's cold, I always want to make some delicious food with my children. At least it can make my stomach warm. For example, this golden and milk flavored pumpkin muffin can be eaten when it's out of the pot. It's like the warm sun in winter. It can catch the hearts of countless adults and children in an instant. It's the perfect finger food. It's easy to digest without oil and sugar. It's also the best choice for snacks and breakfast. My baby has no resistance. I've written an article about the practice of Causeway burning before. Super many mothers say that their babies love it very much. This is an improvement on the basis of Causeway burning. The pumpkin paste with rich vitamins is added. The pumpkin itself is sweet and soft. After adding, the color and taste of muffins are better. In addition, you can also use your imagination. You can change pumpkin puree into banana puree, apple puree and yogurt. Oh, yes. You can also put your favorite fillings between the two cakes, such as homemade jam and homemade bean paste~

Cooking ingredients

Cooking Steps

Step1:Refer to the preparation of food materials for babies who are not allergic to eggs for more than 10 months old - 1 pumpkin, 60g low gluten flour, 1 egg, 80g milk / formula milk, 10g sugar cooking time - 20min recommended index - ★★★★★★★ hint - the egg white and yolk should be separated.

Step2:Cut the pumpkin into small pieces, steam it in a pot, press it into fine pumpkin paste with a grinding tool, take about 4050g of pumpkin paste and cool it for standby.

Step3:Pour pumpkin puree and yolk liquid into milk respectively, and sift in low gluten flour.

Step4:There will be a little pimple in the batter at the beginning. You should be patient and mix it well to become a flowing batter. The batter can drip freely when you lift the eggbeater.

Step5:Put half the sugar in the egg white first. Beat the egg white with the electric beater. In order to achieve the best effect, if you have lemon in your home, you can drop 12 drops. It can not only remove the egg smell, but also make the protein cream more stable. When the egg white has fish eye bleb, pour in the remaining sugar and continue to beat.

Step6:When you lift the eggbeater, you can see the sharp hook. At this time, it means that the egg white has been sent in place

Step7:Spoon 1 / 3 of the cream into the pumpkin paste.

Step8:Just stir it evenly. Repeat. Don't circle it to prevent defoaming.

Step9:Pour the mixture into the remaining 2 / 3 of the protein cream.

Step10:Mix well again.

Step11:It's not necessary to put oil in the pan. Use a fixed size spoon or mold. Scoop a spoon of batter from top to bottom about 20cm. Pour it into a pan. The muffins will automatically form a regular circle.

Step12:The muffins will form automatically. Don't turn them over. There is a small bubble on them. The air hole will break and then the muffins will turn over again. It's OK to burn them until they are golden on both sides. Cauterize the whole process slowly with a small fire. If the color of the fire is not beautiful and easy to paste. If you can't control the temperature well, you should set it to the lowest temperature. Then slowly find the right temperature.

Step13:There is no added softness. Perfect to impeccable muffins - the size of muffins is the best for babies to grasp easily with one hand. It can not only control the amount, but also help children exercise hand eye coordination for about 10 months.