Millet Steamed Cake
1.
Prepare ingredients: 120g millet, 3 eggs, 20g pumpkin, 10g corn oil, 25g sugar.
(PS: Jun Han’s mother shared an article before, “How to eat the first bite of complementary food? Mom, did you do it right?” It was mentioned in the article: What is the daily amount of oil needed for a baby from 6 to 12 months 5-10g, the amount of oil needed for babies from 1 to 3 years old is 20-25g. Moms add oil according to the baby’s months of age. Babies over one year old can use 25g of vegetable oil here.)
2.
Wash the millet once and soak it in clean water for 2 hours.
(PS: Soaking is to make the steamed cake taste better.)
3.
Drain the soaked millet and set aside.
4.
Peel the pumpkin.
(PS: The pumpkin in it is sprinkled on the millet cake at the end. The hemp can also be replaced with cranberries, dates, walnuts or other vegetables. If there is nothing, this step can be omitted.)
5.
Cut the pumpkin into small cubes about 2 to 3 mm in size and set aside.
6.
Use an egg yolk separator to separate the yolk from the egg white, 3 eggs.
7.
Put millet, 3 egg yolks, and 10g vegetable oil into the mixing cup.
(PS: Mommy Junhan made the baby version here. The baby after one year old can put in 20~25g vegetable oil.)
8.
Break the millet, stir into a millet paste, and stir evenly.
(PS: In this step, you must stir for a while to break the millet into pieces. The steamed millet cake will taste better.)
9.
Alright, the millet paste is ready. spare
10.
Put the egg whites in a clean egg-beating bowl, making sure that there is no water or oil. Put the whisk into the egg liquid vertically.
11.
Beat vertically.
12.
In the process of whipping, put 25g of white sugar into the egg white three times and beat it continuously.
(PS: The reason for the three divisions is that the egg whites can be fully mixed with the sugar. And the white sugar can help beat the egg whites very well.
It can also reduce the amount of sugar, according to the actual age of the baby. )
13.
As shown in the figure, when you lift the whisk, it would be nice to be able to appear such a triangle.
(PS: Mothers must not think that the longer the beaten, the better. Over beaten the egg whites, the meringue will defoam faster, and the cakes made in this way will not be easy to shape.)
14.
Take out 1/3 of the meringue and put it in the millet paste.
15.
As shown in the figure, the millet paste and egg whites are mixed evenly by cutting and mixing.
(PS: Cut it in the middle, turn it clockwise along the wall of the bowl and turn it over from the outside to the inside. This cutting and mixing is even to prevent the meringue from defoaming.)
16.
Put the evenly stirred millet paste into the remaining meringue and continue to cut and mix evenly.
17.
Brush an appropriate amount of oil on the mold.
(PS: Brushing the oil on the inner wall of the container is for the steamed rice cake to be better demoulded.)
18.
Put the mixed cake batter into the container, 8 minutes full.
19.
Sprinkle diced pumpkin on the surface of the cake batter.
20.
Wrap it with a layer of plastic wrap, and moms can also use baking paper. Put it in a steamer and steam for about 30 minutes until it is cooked through.
(PS: Cover with plastic wrap to prevent moisture from entering and affecting the taste. I steam it directly in a pot on cold water.)
21.
Alright, the fluffy steamed millet cake will be out of the pot!
22.
It can be used as the staple food of the baby's meal. For babies who don’t like to eat whole grains, mom can steam it like this~
Tips:
Millet is rich in protein, B vitamins and dietary fiber, which can promote baby's intestinal peristalsis and prevent constipation. Not only for babies, it is also a good stomach food for adults.
If the millet collapses after steaming, Mommy Junhan will share a reminder for everyone. If it collapses after steaming, you can turn off the heat, turn the container upside down, and simmer in the steamer for 5 minutes before taking it out.
Normally, according to Junhan's mother's formula, there is no collapse. Mothers depend on the situation.
