Baby nutritional supplements

Ingredients

110g all-purpose flour

100g red dragon fruit

Warm water 60 grams

1.2 grams of yeast

Steps

1. Prepare ingredients: 60 grams of warm water, 1.2 grams of yeast, 110 grams of all-purpose flour, 100 red pitayas gram.

2. Use a small spoon to scoop out the pulp of the red dragon fruit.

3. Put the pulp into a blender, add 60 grams of warm water, and blend into a fine juice.

4. I weighed it and found that the juice was 150 grams per pound.

5. Pour the juice into the all-purpose flour.

6. Use a manual egg beater or a small spoon and chopsticks to stir into a fine and sticky batter. Tips: The consistency of the batter should be like this. It is very sticky and will not slide easily. Because the water absorption of flour is different, if the batter you make is thinner, you can add a little more flour and mix it into a thick batter.

7. Add yeast to the batter and mix evenly.

8. Find a large bowl at home, line the bottom with baking paper for easy release, and pour in the mixed batter.

9. Put it in the oven, select the fermentation mode, adjust the lower tube to 40 degrees, and ferment for 40 minutes. If you don’t have an oven at home, you can use a bread machine to ferment it, or you can place it in a place with heating or floor heating at home where the temperature is relatively high. If that doesn't work, put a basin of warm water under the bowl to keep the temperature high, which is conducive to fermentation. The temperature of fermentation is related to the environment. When I made it, it was relatively cold indoors, so the fermentation time took a little longer. Sisters can see that it has fermented until it is doubled in size

10. Put the fermented steamed cake in In the pot, sprinkle the raisins, preferably cover with a layer of tin foil or heat-resistant plastic wrap, poke a few small holes, steam in cold water for 30-40 minutes, and then remove from the pot when they are completely cooked and change color.

11. Wait until the steamed cake comes out of the pan, turn it upside down, let it cool slightly, and then unmold it

12. It is soft, waxy and sweet. The important thing is that you don’t need to add any sugar. The baby eats it like a cake, and he can eat it for 3 days without getting tired of it! Store it in the freezer and heat it up when you eat it. It’s super convenient to eat on the go!

Tips

The difficulty of fermentation is that novices don’t know what good fermentation is! When making steamed buns, the dough is relatively firm and you can see honeycombs, but the batter for steamed buns is relatively soft, making it even harder to judge! It is recommended that you make a mark to remember the position where the batter is twice as high. Because depending on whether the batter has doubled in height is the best way to judge whether the batter is fully fermented. If fermented in summer, it can be placed in a warm place under direct sunlight for about 30-60 minutes. This depends on the amount of fermented noodles. The more noodles, the longer the fermentation time will be. If it is winter, room temperature fermentation becomes more difficult. It is strongly recommended to ferment in an oven, as the temperature control will be more precise.