In "The Yellow Emperor's Neijing", spring is the best season to nourish the spleen and stomach, and you must not miss it. When winter and spring are exchanged, the temperature fluctuates, the spleen and stomach like to be warm the most, if you take off thick clothes too early, it is easy to be attacked by the cold, and the spleen and stomach will be affected when the body is uncomfortable.
So what do we eat to nourish the spleen and stomach? Millet is certainly the best. Millet is the fruit of the spleen, the most nourishing spleen and stomach. Moreover, millet also contains a variety of nutrients, in addition to strengthening the spleen and stomach, it can also dispel dampness and diuresis and relieve liver and regulate qi.
Today is a little millet and pumpkin made of hair cake, the color is quite beautiful, it can also be used as a preparation for breakfast, you can eat it in the morning, it is very simple, and it can also strengthen the spleen and stomach.
List of ingredients: millet, pumpkin, flour, tapioca flour, yeast, sugar, milk, red dates, raisins, white fungus, purple sweet potato, soybeans
Make millet pumpkin paste
1. I used 200 grams of millet here, and I soaked it in advance at night.
2. When you get up in the morning, cut all the pumpkin first, no need to be too much, a small piece is enough, about half a catty, and steam it in the pot.
3. Take it out and let it cool for a while, then pour it into the wall breaker with millet, add 30 grams of sugar and 300 grams of milk.
4. Then whip twice, beat a little more delicately, so that the taste of millet will be delicate, and you can adjust the batter after pouring it out.
Mix the batter
1. I added 5 grams of yeast, then added 400 grams of flour, 100 grams of tapioca flour, and I personally think that tapioca flour really can't be added more, mainly to increase a little Q elasticity, and the taste will become hard if you add more.
2. Pumpkin millet paste is almost 600 grams, stir until there is no gnocchi, this batter is relatively watery and very thick. Cover it and let it ferment until it is twice as large, and now the temperature is relatively high, and it will not exceed two hours.
Dough
1. The volume has become larger, and you can see a lot of small pores.
2. Stir it and exhaust it, this step is indispensable, otherwise it will easily collapse when it is steamed.
3. Brush it with some oil in a small bowl, the tasteless cooked oil is the best, the main thing is to facilitate our demoulding, and you can add some dried fruits you like to eat under the bowl, such as red dates or raisins, cranberries and the like.
4. Then scoop the batter in, don't need to fill it too full, 7 or 8 minutes will be about the same, wait a minute, and put it directly in the pot for secondary fermentation, this time is relatively short, within half an hour, it is about the same.
5. After the second fermentation, it will be slightly bulging, and sprinkled with wolfberry and black sesame seeds on the surface.
Evaporated cake
1. Then start steaming in the pot, and remember the time when the water is boiling, about half an hour.
2. The main thing is to look at the size and depth of the abrasive. If the abrasive tool is smaller, the steaming time can be shorter, and if the abrasive tool is deeper and thicker, the time will be extended.
3. After the cake is steamed, turn off the heat and simmer for 3 minutes before removing from the pot to avoid collapsing.
Boil soy milk
1. I also boiled a little soy milk during the evaporation of the cake, using purple potatoes, white fungus and soybeans, and added a few yellow rock sugars.
2. This amount is not too much, you can put a little bit of each one, and I didn't soak the soybeans in advance, that is, the raw beans are cooked directly in the soy milk and soy milk mode.
3. It has a heating mode, and it is also very rich and fragrant when cooked.
The cake was also steamed, and it was all steamed, and it looked very noisy and soft. I can rebound immediately even if I press it,
You can get off the mold after a little cooling, and this millet pumpkin hair cake is really fragrant.
It's okay if it's sweet, it's not particularly sweet, but it's really soft and strong, and it's delicious.
It's also good to use as a prep breakfast, so you can steam it in the morning and eat it, so you can try it if you like.
1. Xiaomi still recommends soaking it in advance, and if the wall breaker is powerful, it can be omitted.
2. There will be a lot of water vapor in the pumpkin after steaming, and all 300 grams of pumpkin can basically steam out more pumpkin puree.
3. This cake must be steamed in the pot after it is well proofed for the second time, so that it will be softer and more delicate, and it will not be easy to collapse.
I am Rong'er, committed to using the simplest ingredients, every day for you to share the most delicious handmade food, eat at ease, eat healthy! welcome to like, follow, forward and collect, thank you for your support!