Hair cake is a very suitable pasta for small children, the texture is a bit like cake, but the raw materials are much healthier, and the steamed hair cake is very fluffy and soft, even the teething children can use their teeth to chew, as a staple food, as a snack, or to take with them on their way out of the house are all very suitable, and what's more, it's the easiest of all fermented pastas, and has the highest success rate~

No need to mix the noodles!

There are so many advantages to rice cakes, so I always highly recommend them

It's normal to fail once or twice when you're just starting to learn how to make them

Don't be discouraged

Today's step-by-step instructions are written in detail

I hope that you'll be able to make fluffy rice cakes accordingly

I'm sure that you will be able to make them with the right ingredients, but I think it's a good idea for you to try it out and make it work. The batter should not be fermented until it doubles in height,

It should be steamed for about 20 minutes,

The consistency of the batter should be as shown in the picture,

These are the key steps that may fail,

For your reference

Purple Potato Pudding

Ingredients: 200g of flour, 2g of yeast, 185g of purple potatoes, 200ml of lukewarm water. (milk can also be used)

Seasoning: larger babies can add some sugar

Cooking method: steam

Reference age: 9 months

Difficulty: no difficulty

Tips: suitable for the text of the ingredients are not allergic to the baby. You don't need to prepare it in advance, or it will cool off when you use it later.

2. purple potato peeled, cut into slices. Into the steamer steamed, probably need 15-20 minutes (purple potato chips cut a little thinner, easy to cook).

PS: The amount of purple potatoes is more or less, it does not affect the finished product much. I used 200 grams of flour, with 185 grams of purple potatoes, this ratio can be used for reference.

3. Steamed purple potatoes with the back of a spoon, pressed into puree.

PS: Steamed purple potatoes I weighed again is 130 grams, because the purple potatoes peeled and steamed, the weight will change, you can in this step again to confirm the weight of the purple potatoes.

4. If you have a sieve at home, it's best to sieve the mashed purple potatoes, it will be more delicate and the finished product will have a better texture.

PS: When sieving, prepare 200ml of warm water, take a few spoons of it and add it to the purple potatoes, it will save your effort when sieving.

5. Press the sieved purple potato puree with a spoon to scrape down.

6. Purple potato puree ready to spare.

7. 200ml of warm water, remove the part just added to the purple potatoes, together with the puree. The rest of the whole add pour in.

PS: The temperature of the warm water is very important, and it should be lower than the temperature of the bath water prepared for the baby. Too high a temperature will inactivate the yeast.

8. Stir the warm water with the mashed purple potatoes. (For the whole process of making the cake, the warm water used is 200ml)

PS: If you don't have a sieve, you can mix the mashed purple potatoes with the warm water directly. But stir a little more carefully and try to turn it into the feeling of purple potato soup.

9. 200 grams of flour, add 2 grams of yeast.

10. Pour in the purple potato soup made in step 8.

11. Stir with chopsticks until the soup mixes well with the flour.

PS: It's not fixed how much warm water goes with 200g of flour to make the cake, but I used to use 1:1 ratio, i.e. with 200g of warm water, this ratio is for your reference.

12. The amount of water added is not fixed due to the different water absorption of the flour and the different water content of the purple potatoes. You can judge according to the consistency after I stirred it to see if you need to add more water or flour to adjust.

13. Prepare a mold that can be steamed, brush a layer of oil (in order to good release) and pour the batter into it.

14. And then visualize the consistency of the batter, which is sticky and not liquid, and spread it out with a spoon.

15. Dip your hand in water and pat it down.

16. Cover with plastic wrap and place in a sunny place for fermentation.

PS: It is highly recommended to do a little marking to remember where the batter doubled in height. Because the best way to tell if the batter is fermenting is based on whether or not it has doubled in height.

17. In the summer, it takes about 40-60 minutes to ferment. Today was a bit cloudy and it took me 60 minutes to get the batter to double in height.

18. Put cool water into a steamer and steam for 20 minutes. Garnish with dates, cranberries or raisins before steaming.

19. Steam for 3 minutes.

20. After steaming, take off the mold like a big cake.

20.