In traditional Chinese medicine, a key way to nourish the spleen and stomach is to eat more fermented pasta.
I'm really good at that!
I won't talk about all kinds of cakes, steamed buns, flower rolls, and small cakes, and I can't make them once or twice a week.
But making steamed buns and flower rolls with pure white noodles is really monotonous.
So every time our second child makes supplementary food, leftover pumpkin puree, sweet potato puree, small rice or something, I don't waste it, I add it all.
The addition of coarse grains can not only increase the nutrient density, enrich the taste, but also help the child's spleen and stomach digestion.
You don't have to think about how to match a meal, and a staple food can solve a lot of problems.
Because pumpkin and red dates are all ingredients with sweet genes, the purpose of adding sugar here is to better ferment.
It is directly fermented to 1.5 times the size at one time, which is very time-saving, and it is no different from the second shot.
The steamed steamed buns are soft and elastic, even if they are frozen and hot, the taste and taste will not be much different.
The big baby can do it directly according to my formula, and the little baby can directly omit the red dates and sugar with the skin, and the one made is still fragrant!
- Pumpkin and red dates and millet steamed buns -
· Reference age ·
Babies over 12 months old who are not allergic to ingredients
· Ingredient Preparation ·
150 grams of all-purpose flour
2 grams of yeast / 5 grams of granulated sugar
90g pumpkin puree / 30g millet / 20g red dates
The above ingredients are only representative of the production amount
It does not represent a meal for your baby
· Procedure ·
01
Don't look at the pumpkin puree I use here, but you use mashed yams, sweet potatoes, and even mashed potatoes do the same. Yeast + sugar are not recommended to replace the ingredients, and the pumpkin puree is mixed in advance, and it is more convenient to mix the noodles later.
02
Pour all the ingredients into a flour bowl and stir well. Ingredients such as small rice and chopped red dates can be replaced, as long as you pay attention to the water ratio.
03
It is still the usual kneading technique, wait for the dough to be kneaded smoothly, directly buckle the large basin, relax for about 5 minutes, and then proceed to the next step.
04
As long as it is to make pasta, use a kneading pad, needless to say, dry powder must be prepared, so that it is not easy to stick when rolling cakes, and it is better to operate.
05
I'm going to talk about it separately when rolling the bread here, but for all the pasta that rolls the flatbread and rolls it up, the end close to the body, and the bottom of the dough should be rolled thinner, so that it is more convenient for you to roll it up and set the shape.
06
Rub the rolled dough roll twice on the kneading pad to make the shape more regular, and you can cut it directly. The method here is a bit like cutting steamed buns with a knife, without other shapes, just serve them directly in the pot.
07
But all this kind of pasta that is shaped first and then fermented, as long as it is allowed to stand and ferment to 1.5 times the size, it is almost the same. The steamed buns are also chubby, and the sense of style is very good.
08
It's still the old rule, steam the water for 15 minutes, then turn off the heat and continue to simmer for 3 minutes. This is the law of making pasta, if you don't simmer for a while, the finished steamed buns and flower rolls will still collapse easily.
09
Because of the addition of pumpkin puree, the small steamed buns just out of the pot are golden and beautiful, which makes people particularly appetizing when they look at it.
The sweet aroma of red dates and pumpkin is very strong, and it is rare that they do not fight, and the taste blends very well.
The small steamed buns just out of the pot are soft and elastic, because of the addition of pumpkin and small rice, the taste is more solid and textured than the ordinary white flour steamed buns.
And for many children and adults with poor spleen, this fermented food is also very good.
The practice of one-time fermentation is time-saving and simple, and the nutrition is much better than that of ordinary steamed bread rolls, and it is easy to digest, so there is nothing to pick!