1. Reference age: over 12 months, for babies who are not allergic to ingredients. Ingredients preparation: 100g plain flour, 10g dried white fungus, 20g carrot, 5g sugar, 1g yeast Operation time: 40 minutes Difficulty analysis: Elementary
2.
Pour the dried white fungus into clean water and soak for about 2 hours.
*If the sisters don't have so much time, they can also soak one night in advance, and just use it the next day.
3. Wash and peel the carrots and cut into small cubes. If you don’t want to use carrots, you can also replace them with purple sweet potatoes and pumpkins.
4.
Put carrot diced and soaked white fungus in the wall breaker, and then add 100 grams of water.
*I am more accustomed to using a wall-breaking machine. You can also use a food processor, a juicer, etc., as long as it can be finely beaten.
5. Beat the ingredients finely.
6.
Pour the whipped paste into the pot, add sugar, and cook over medium heat, stirring constantly until thick.
*Boil it like mine. After scooping it up with a spoon, it will not drip easily, and it can be used for storage.
7. Add yeast to the flour, and then add 55 grams of water and stir to form a flocculent.
8. Then knead it into a smooth dough.
9.
Cover with plastic wrap and leave the two doughs at 40°C for about an hour until the dough is twice as large as the original.
*If you use an oven, the fermentation function is about forty degrees, and the fermentation is usually about 1 hour at a constant temperature. If you want to put it on the basket, you need to add half a pot of warm water about 40 degrees to the steamer, cover the pot and ferment. Now it is summer, the fermentation will become easy, and the main thing is that the dough becomes twice as large.
10.
After the fermentation is complete, remove the plastic wrap and vent the dough and knead it evenly.
*Sisters can sprinkle some dry flour on hands and kneading mats to prevent sticking.
11. The kneaded dough is arranged into strips.
12. The kneaded dough is arranged into strips.
13.
The small agent is arranged into a pie by hand, and then an appropriate amount of carrot and white fungus filling is added.
*I squeezed it directly with my hands. The sisters can also use a rolling pin to roll it into a pie, just like rolling a dumpling wrapper. It depends on what you are used to doing.
14.
Close the dough.
*My way of closing the mouth is like a bun. If you don’t know how to do it, you can watch the animated picture, or you can simply pinch the noodles together, it will be easier.
15.
Flatten the round dough into a pie shape and leave it to rise for 10 minutes.
*Second proofing will make the dough softer. I suggest to sprinkle an appropriate amount of flour on the dough pad where the dough is placed to prevent sticking.
16.
Heat the pan with oil, and put the dough into the pan.
*If you don't want to use frying, steaming is also possible. It takes about 12-15 minutes. The specific time should be controlled according to the size of the noodles you make.
17.
Fry over low heat until golden on both sides, and take out after fully cooked.
*Because the crust is relatively thin, it is normal that the crust will rupture in some cases during the frying process, sisters don’t need to worry.
18.
Then the fragrant cotton cake will be out of the pan~ The baby can be grabbed and eaten by hand.
I can guarantee that not only the baby, as long as you taste it, the whole family will fall in love with it!
