Baby version of carrot muffin

Ingredients: shredded carrot 10g, warm water 43g, low-gluten flour 80g, oil 3g, yeast1g.

Mix warm water and yeast in advance, blanch carrots, pour all ingredients together and stir into flour wadding, knead into smooth dough, roll it into thick dough with a rolling pin, and press it into a circle with a mold or bottle cap. Put it in a pot with oil, cover it and ferment until it is twice as big. Wake up and fry on low heat until both sides are golden and cooked.

Pumpkin, yam and rice paste

Ingredients: yam 10g, millet 20g, pumpkin 20g.

Put all the ingredients into a high-speed blender and add 300 ml of water. The rice paste pattern is sweet and thick.