Baby version of carrot muffins, soft and delicious

Baby version of carrot muffins

Ingredients: 10g grated carrots, 43g warm water, low 80g gluten flour, 3g supplementary cooking oil, 1g yeast.

Mix warm water and yeast in advance, blanch the carrots, pour all the ingredients together and stir into dough, knead it into a smooth dough, roll it out with a rolling pin into a thick dough sheet, use a mold or bottle cap to press out a round shape shape. Put it into a pot brushed with oil, cover it and let it ferment until it doubles in size. After it wakes up, fry it over low heat until both sides are golden brown.

Pumpkin yam rice cereal

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

Put all the ingredients into the wall-breaking machine, add 300ml of water, and use the rice paste mode to make it sweet and thick.