Steamed cake is really a complementary food suitable for babies. It is soft and waxy, chewy and easy to digest. The key is simpler than making steamed bread!

You don't have to mix and bake dough, and it takes time to wait and wait.

All kinds of ingredients are mixed and steamed in almost the same proportion.

Steamed cakes with apples and red dates:

50g of apple, 3 red dates, 1 egg yolk,15g of milk and 30g of low-gluten flour.

Steamed cake with milk pumpkin:

50g pumpkin, 1 egg yolk, 30g milk and 40g low-gluten flour.

Steamed cake with milk-flavored carrot:

60g of carrot, 1 egg yolk, 20g of milk and 40g of low-gluten flour.

Milk-flavored cucumber steamed cake:

40g of cucumber, 1 egg yolk, 25g of milk and 40g of low-gluten flour.

Steamed cake with yam and black sesame:

30g of Chinese yam, 1 egg yolk, 20g of milk, 30g of low-gluten flour and a little black sesame.

Milky purple potato steamed cake:

40g of purple sweet potato, 1 yolk, 25g of milk and 40g of low-gluten flour.

Sweet and soft steamed cake is very suitable as a supplementary food for babies to transition from liquid food to solid food.

But many treasure mothers love and hate it, and want to make it for their babies, but they roll over again and again.

Today, I'm here to sum up several problems of steamed cake failure and the key points of success, hoping to help all treasure moms.

1. Why doesn't my steamed cake take shape?

The ingredients need to be put in proportion. If they are not formed, there is basically more water, and the amount of flour can be increased appropriately.

2. Why is my steamed cake hard and not fluffy?

The ingredients must be thoroughly beaten (about 3-5 minutes, the food supplement machine should be stopped to avoid burning, which requires patience). It is best to see rich and delicate pores. Similar to the principle that eggs are sent to make cakes, cakes are softened by blowing air into them until they swell.

3. Why is my steamed cake sticky in the middle?

First, the steaming time may not be enough, and it needs to be steamed for 20 minutes and turned off for 5 minutes;

Second, it is possible that your container is deep and the batter is too thick, which leads to incomplete steaming in the middle. In this case, you can steam it for a while until it is thoroughly cooked.

Third, the batter may be too thin, so it is necessary to add more flour to the ingredients with high moisture. In addition, if the moisture content of the ingredients is high, you can choose small eggs.

4. Why is the collapsed surface of my steamed cake uneven?

Before steaming, it is necessary to punch holes in the surface of the high-temperature resistant plastic wrap of mutton, otherwise the surface will easily collapse or be uneven due to water vapor. After turning off the fire, remember to suffocate for five minutes before opening the lid to prevent retraction.

5. Why can't my steamed cake be completely demoulded?

Before pouring the batter, the mold needs to be coated with oil to prevent adhesion, or coated with oil paper. After steaming, it needs to be dried until the steam evaporation is not hot, so it is easy to completely demould.

6. How to preserve the endless steamed cakes?

Sealed refrigeration or frozen preservation. It is recommended to eat it the next day, and it can be heated thoroughly before eating.

7. Can we not drink milk?

Under one year old, it can be replaced by formula milk or water, and over one year old, it can be sensitized by formula milk or pure milk. Steamed cakes with milk will be more mellow.

All right! Go and start your successful steamed cake journey [cute]! Remember to pay attention to the collection, or you won't find me next time [Rose]!