Mixed Vegetable Wowotou Baby Food Supplement Recipe
1.
· Reference Moon Age·
Babies who are over 15 months old and are not allergic to food ingredients· Food preparation·
135g plain flour/100g chicken breast/75g pumpkin/1.5g yeast 1.5g corn kernels 30g/pea kernels 20g/carrot 20g Accessories: no added soy sauce/fresh mushroom powder/oil and above ingredients only represent the production quantity and not the baby Meal size
2.
Peel the pumpkin and cut into small cubes. Put it in a steamer and steam for 15 minutes.
3.
Take it out after it's ripe, and pound it into pumpkin puree. Remember to let it dry before mashing, and don't overheat it.
4.
Add ordinary flour and yeast to the pumpkin puree, and stir the ingredients into a flocculent shape.
*As the water content of each pumpkin is different, it is not recommended to pour the flour in all at once. It is best to add it in portions, so that it can be increased or decreased according to the softness of the dough.
5.
Then use the power of your palm to knead it into a smooth dough.
6.
Cover with plastic wrap and place in a warm place to ferment the dough to twice its original size.
*Now is the time of transition from spring to summer. The temperature in some areas is already higher and fermentation has become easier. If you use an oven, the fermentation function is about 40 degrees, usually about 1 hour for constant temperature fermentation. If you want to put it on a bamboo basket, you need to add half a pot of about 40 degrees warm water to the steamer, cover the pot and ferment for 1 hour.
The fermentation process is fine, we can make the stuffing first:
7.
Put the peas into a blanching pot, blanch them, and then remove them.
* Babies who eat peas and corn kernels can be peeled first, so as not to be choked by insufficient chewing ability.
8.
Cut the chicken and carrots into small cubes.
9.
Heat the pan with oil, add chopped green onion and stir fragrant.
10.
Then add the diced chicken and stir fry until the color changes.
Continue to add the diced carrots, pea kernels, and corn kernels, and stir-fry evenly.
11.
Finally, add an appropriate amount of non-additive soy sauce and fresh mushroom powder to taste, stir-fry and cook thoroughly, then put it on the plate and set aside.
*Soy sauce and fresh mushroom powder are used for seasoning. There is no need to fix the specific number of grams. Babies who accept the taste of natural ingredients can add less or even no.
12.
After the dough is fermented, remove the plastic wrap, knead the dough evenly on the kneading pad, and arrange it into strips.
*Remember to sprinkle some dry flour on your hands and the kneading mat to prevent sticking.
13.
Then cut into even-sized noodles.
14.
Round the dough, press the inside with your thumb, and make a circular cone shape with a hollow in the middle.
*This time I made a total of 11 wowotou. You can increase or decrease the amount of ingredients proportionally based on this data.
15.
Put the prepared wowotou into the steamer, cover the lid and let it rest for 15 minutes.
*Be sure to cover the pot to prevent the skin from cracking. You don't need to open the fire and let it stand still.
16.
Then turn on medium high heat and steam for about 15 minutes, turn off the heat and continue to simmer for 5 minutes.
17.
After it's cooked, take it out of the pan, and fill the hollow part with the filling.
18.
The meat, vegetables, and staple food that the baby needs for this meal are all in it, and the nutrient density is very high. Holding it with your small hands adds a little more fun!