1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
125g plain flour/ 10g whitebait/ milk 10g 1 egg/ yeast 1.5g/ oil/ chopped green onion and above ingredients only represent the amount of production and not the amount of the baby's meal
2.
Put the dried whitebait in clean water and soak for about 15 minutes in advance.
*Dried whitebait is a sun-dried and processed ingredient of fresh whitebait, so soak it before eating. Of course, you can use fresh whitebait, or substitute shrimp skins or dried shrimps, which can also supplement calcium.
3. The soaked whitebait is chopped into pieces and added directly to ordinary flour. Chopped up the ingredients will make it easier for babies to chew and digest.
4.
Continue to add yeast, chopped green onion, and milk to the flour.
*I am usually used to fully knead the yeast particles when kneading the dough. If you are not familiar with the steps of kneading, you can choose to stir the yeast in warm milk until it melts, so that there is no yeast taste.
5.
Finally, beat in 1 egg and stir all the ingredients into a flocculent shape.
*This time the egg gave me the surprise of a double-yolk egg, which has 64 grams after shelling, so you can adjust the amount of flour appropriately based on this data.
6. Then use the palm of your hand to press the dough together and knead it into a smooth dough.
7.
Cover with plastic wrap and ferment the dough to twice its original size in a warm place.
*If you feel that it is too long to wait for fermentation, you can also use the oven and steamer: if you use the 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, and cover the pot to ferment.
8.
After the fermentation is complete, remove the plastic wrap, vent and knead well.
*During the process of exhausting and kneading, remember to sprinkle some dry flour on the kneading mat to prevent sticking. According to the close-up picture, you can see that the fermented dough is obviously swollen.
9. Then use a rolling pin to roll the dough into a rectangular dough shape.
10. Cut the dough into multiple square pieces.
11.
Cover with plastic wrap and let it stand for 15 minutes for the second proofing.
*If you cut the buns slowly, and the buns have been fermented for the second time after cutting, you can skip this step and put them directly into the pot.
12.
Heat the pan with oil, and put the proofed whitebait buns into the pan.
*Steamer version: In addition to frying small bread that is crispy and soft on the inside, you can also switch to a steamer method. After the water boils, steam it on medium-high heat for 15 to 18 minutes, and simmer for 5 minutes before taking out.
13.
Fry until the bottom is slightly yellow and turn it over.
*Because the work done this time is relatively small, you don't have to do it one by one when you turn it over. Use a shovel to turn it back and forth a few times to ensure that the heat is even.
*I took about 13 minutes for the whole process, you have to adjust it according to the thickness, whichever is ripe.
14.
Fry until fully cooked and take out.
Such a cute little one is the most suitable for babies to wash and eat with their little hands! As a staple food, I don’t have enough to eat 10 at a time~
