Sweet and sweet pasta.

Ingredients

75g of flour, 100ml of warm water, 1g of yeast, 100g of sweet potato

Finger food, colds and fevers, extra snacks, don't love staple food, Chinese pasta, 10m+

Can be adjusted according to the age of your baby's month for the size of the ingredients

1. Weigh all ingredients and set aside.

2. Sprinkle 1g of yeast evenly over the flour and pour 100ml of lukewarm water in small amounts.

3. Stir until there are no particles, and the mixer is lifted to a quick slip.

4. Cover with plastic wrap and ferment at room temperature until double in size, about 40 minutes.

5. Steam the sweet potato slices for 25 minutes, then pour in the liquid and press into the sweet potato puree.

6. Stir the batter with chopsticks to ventilate the air, and put it into a piping bag, cut a small hole in the bag.

7. Brush a hot pan with oil and squeeze a circle of batter. Thin the center, put the sweet potato puree, and then squeeze a little batter on the sweet potato puree, roughly organize the shape can be.

8. Slowly fry on low heat until the bottom is solid and can be slid, then turn over and continue to fry until solidified.

Tips

1. Change the filling to purple potato, date paste, pumpkin, apple or even meat.

2. The recipe serves three in a 7-hole pan, double the ingredients if you want to make more.

The pastry is softer after fermentation, making it easier for less chewy babies to grasp and eat. The sweetness of the filling makes it even more appetizing for babies.