Sweet Potato Corn Cake Baby Food Supplement Recipe
1.
Reference month age: 12 months or more, food preparation for babies who are not allergic to food ingredients: 60 grams of all-purpose flour (normal flour), 80 grams of sweet potatoes, 40 grams of cornmeal, 60 grams of milk, 1 gram of yeast, and 10 grams of dried nuts. Operating 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.
Peel the sweet potatoes, cut them into small pieces, and steam them for about 15 minutes.
3.
After it is steamed and cooked thoroughly, take it out and pound it into a puree.
4.
Add ordinary flour to the mashed sweet potato, then add corn flour and yeast.
*Corn flour is a kind of coarse grains, not corn starch. There are always sisters who confuse it before, so please pay attention to it here.
5.
Pour the milk and stir the flour with chopsticks to form a thick paste without dry flour.
*Milk can be replaced with an equal amount of brewed formula milk or water.
6.
Pour the sweet potato paste into the mold, about 7 minutes full, then pick it up and shake it a few times.
*Be sure not to pour a lot, like me, pour 7 points, because the corn cake will expand slightly after steaming.
7.
Put the mold in the steamer, cover with plastic wrap, and leave to ferment to double the original size.
*Because the temperature difference in each city is very large, so there is no fixed time for static fermentation. Pay attention to the state of the dough. The main reason is that the fermentation is twice as large as the original.
*If you want to use kitchen utensils, you can put it in the oven and ferment at 40 degrees for 1 hour, or put it on a basket, add half a pot of about 40 degrees of warm water to the steamer, and cover the pot to ferment for about 1 hour.
8.
After the fermentation is complete, remove the plastic wrap and sprinkle some nuts and dried fruits on the surface.
*Dried blueberries, dried cranberries, raisins, etc., you can add them at will!
9.
Turn on medium high heat, steam for about 12 minutes, turn off the heat and simmer for 5 minutes.
*I used 2 cups for the amount of ingredients this time, so if you pack all of them in a mold, you should extend the steaming time accordingly and control it to about 20-25 minutes.
10.
Take out after fully cooked. To tell you the truth, the aroma of this steaming sweet potato corn cake has drifted out of the kitchen!
