Purple Sweet Potato Rice Waffle

Name: Purple Sweet Potato Rice Waffle
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cooked Purple Sweet Potato; 100g Millet noodles; 130g (formula milk) milk; 2g yeast; 5g olive oil; 10g Sugar

by Five meals a day

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today’s biscuits taste a bit sticky, QQ, but not sticky. I made 6 of them, and I ate one of them. After I made thousands of complementary foods, I felt pretty good. I didn't expect Xiaoyuzi to eat the other 5, which was quite unexpected, and he wanted to eat this for breakfast tomorrow morning.

Today’s biscuits are also suitable for allergic babies. There is no egg and no wheat flour. If you are allergic to milk, replace it with water or other liquids.

The waffle batter was prepared and fermented the night before. I get up in the morning and I am very quick to burn. If you don’t have a waffle maker, you can use a pan or an electric baking pan or a waffle maker in other shapes. The pan is the simplest, baked into round muffins, just as delicious. "

Ingredients

100g Cooked Purple Sweet Potato
100g Millet Noodles
130g (formula milk) Milk
2g Yeast
5g Olive Oil
10g Sugar

Purple Sweet Potato Rice Waffle

1. Ingredients: 100 grams of cooked purple sweet potato, 100 grams of millet flour, 100 grams of milk (formula milk), 130 grams of yeast, 2 grams of olive oil, 5 grams of sugar, 10 grams of cooking method: gas waffle mold Reference age: 11M + operating time: 20 minutes.

2. 100 grams of cooked purple sweet potato + 130 grams of milk are beaten together. Tips: In addition to purple sweet potatoes, carrots, spinach, sweet potatoes, purple cabbage, purple yams, and beetroot are all beautiful. You can drink pure milk over 1 year old, formula milk under 1 year old, and breastfeeding babies with water instead.

3. Pour out the purple sweet potato milk paste, add 2 grams of yeast and 10 grams of sugar, and mix well. Tips: Sugar is the nutrient of yeast, adding a little sugar to yeast fermented food is good for fermentation.

4. Pour in the millet flour and stir evenly, the final thick batter, scoop up large pieces of the batter and drip.

5. Cover with plastic wrap and ferment for 40 minutes or refrigerate overnight. Tips: See when you want to eat it. Make breakfast in the morning. The above steps are all done the night before. Put it in the refrigerator and ferment overnight. After refrigerating, if breakfast is not available in time, the refrigerator can be left for 24 hours.

6. Fermentation is complete, stir a few times with a spoon.

7. Take a waffle pan, spread a little oil, and put a spoonful of batter in the middle of the waffle pan, and close the lid.

8. Heat for 1 minute, turn it over and heat for 1 minute, open the pot to check the coloring, check both sides. Tips: The first pot is not hot yet, it takes twice as long. The second pot is the normal time, open it and see, the coloring is not satisfied and the lid is not cooked to continue.

9. Both sides are satisfactorily taken out and cooled. The finished product tastes QQ, similar to glutinous rice cakes that are not so sticky, but the taste is not sticky.

Tips:
Pomelo mom said:
This small cake has rice and potatoes. Breakfast is served with a cup of soy milk, a hard-boiled egg, and a portion of oil-boiled green leafy vegetables.

I am a national child nutritionist. I am familiar with the healthy diet needs of infants and young children, and I am proficient in cooking.
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