1.
Reference age: 12 months or more, for babies who are not allergic to the ingredients. Food preparation: 100g plain flour, 50g purple rice, 20g condensed milk, 1g yeast Operation time: 40 minutes Delicious index: ★★★★★
*The above amount of ingredients only represents the amount of production, not the amount of the baby's meal
2. Clean the purple rice, then add 100 grams of water, and steam it for about 30 minutes.
3. Add yeast to ordinary flour, then add 55 grams of water, and stir the ingredients into a flocculent shape while pouring the water.
4.
Then knead it into a smooth and soft dough.
*Press the cotton wool together with the power of the palm, the dough will be a little sticky at the beginning, knead and knead, the dough will gradually become elastic and the surface will become smooth.
5.
Cover the dough with plastic wrap and ferment to double its original size in a warm place.
*Because the indoor temperature is relatively low in winter, you can choose 2 fast fermentation methods:
1. Oven fermentation: Put the dough in the oven, select the fermentation mode (down tube 40 degrees) to start the oven, it takes about 1 hour.
2. Fermentation in a steamer: add half a pot of hot water of about 40 degrees to the pot (it feels warm to the touch, not hot), put the dough on the basket, cover the pot and ferment for 1 hour.
6. When the steaming time of the purple rice is up, turn off the heat and continue to simmer for 5 minutes, and take it out when it is cooked through.
7.
Add condensed milk to the purple rice, pound it into a puree to make fillings, and set aside.
*The tutorial on baby's condensed milk is here → Make your own condensed milk. If you don't add condensed milk, you can directly replace it with milk.
8.
After the fermentation is complete, remove the plastic wrap and knead well to exhaust.
*Sisters, in the process of venting the dough, remember to sprinkle a little dry flour on the kneading pad to prevent sticking.
9. Then arrange them into strips and cut them into even-sized noodles.
10. Roll each dough into a round cake shape.
11. Put an appropriate amount of purple rice filling in the dough and knead it into a triangle shape by hand.
12. Heat the pan with oil, and put in all the finished purple rice triangle bags.
13.
Turn on low heat, fry until the bottom is set, turn it over, until both sides are golden brown, and take it out after it's cooked.
*Steamer version: Turn on medium-high heat and steam for about 20 minutes, then take it out after it is fully cooked.
14.
I made 7 purple rice triangle buns this time, and they were soft and sweet while eating them hot.
If you don't use purple rice filling, you can also replace it with sweet potato filling, pumpkin filling, red bean paste filling, etc., to ensure that your children will like it!
