1. Ingredients: yeast: 1g, cooking oil: 10g, chickpeas: 30g, formula milk: 40ml, medium gluten flour: 130g, eggs: 1g (about 50g).
2. Pour chickpeas into clear water for soaking 12 hours.
Chickpeas are difficult to cook, so they must be soaked in advance to absorb enough water, which will make them easier to boil and more conducive to the baby's digestion and absorption.
3. Pour 500ml of water into the milk pot and cook for 8 minutes until the water boils, then pour chickpeas and cook for 30 minutes.
4. Peel the cooked chickpeas.
5. Pour peeled chickpeas and formula milk into a wet grinding cup, stir well and pour into a glass bowl, weighing about 100g.
6. Add medium gluten flour, cooking oil and yeast to the hummus, and then add an egg.
7. Stir into a ball with chopsticks.
8. Pour it on the kneading mat and knead it into a smooth surface by hand.
9. Roll it into a thin sheet with a rolling pin about 0.5 cm thick and press it into a circle with a mold.
Roll evenly to prevent uneven heating during frying.
10, put the pressed biscuits on a baking tray with silicone oil paper, put them in the oven, and put a plate of warm water of about 50 degrees below.
1 1. The oven selects the fermentation mode of 40 degrees for 40 minutes, and then presses the start button to start fermentation.
12. Brush a thin layer of oil in the pot, put the fermented cake in the pot and stew it in the ceramic electric stove 10 minute.
13, turn over and fry for another 5 minutes.
Cream chickpea cake is ready! The biscuits are even in size and golden in color, which is very appetizing.
This kind of biscuit tastes soft and full of milk. Bao Xiao likes to eat it as a snack. Usually, when I am hungry at home, I will cook it for him, bite by bite, a glass of milk, which is nutritious.