WeChat public number "baby nutrition supplement", including 600 nutritional supplements that I have done for my baby, with these 600 complementary food recipes, no longer worry about the baby eating. Xiaosi mother will share 6-24 months of baby food supplement in this public number. A lot of babies have a little constipation after adding complementary foods, because the diet has changed. It is necessary to add some ingredients such as beans and coarse grains that are rich in dietary fiber in time. So, I made a small cake with cornmeal today. Cornmeal is not cornstarch, usually cornmeal is light yellow, much like flour. Corn starch is a process in which corn is removed from proteins and fats, and cornmeal is simply ground into corn, which contains all the nutrients of corn. However, modern people are eating less and less coarse grains, and constipation is increasing. Because the taste of coarse grains is very dry and rough, it is not good to eat. How can the white rice and white noodles taste good? So I mixed the cornmeal and the white noodles to make today's staple cornbread cake. Although it tastes a little bit worse than ordinary hair cakes, it will be a little firmer, but it is more comprehensive in terms of nutritional value.
Prepare ingredients: 2 jujubes, 2g yeast, 50g corn flour, 70g flour, 5g sugar. PS: The taste of the cake made this time is more compact. If you prefer a softer one, you can reduce the amount of flour by 10g. In addition, the amount of cornmeal will also affect the taste of the cake. The more the cornmeal content, the tighter the taste, and it can be adjusted according to your own preferences.
30 g of warm water was added to the yeast. PS: The temperature of warm water must not be too high, it may be low or high, and too high water temperature may make yeast inactivated. It feels warm and feels hot.
Stir the yeast with a spoon until the yeast is turned on.
Add cornmeal and flour to the large bowl.
Mix the two flours evenly with a spoon.
60 g of boiling water was taken, and boiling water was added to the flour while stirring. PS: We must use the boiling water that has just been burned. This is what we commonly call hot stamping. Can make the cake more soft.
Add a little bit of sugar to the flour and form a floc. As in my picture, add the yeast water to the flour.
Put the flour and dough into it. PS: The dough I made in this recipe will be a bit dry and the taste will be firmer. If you lose 10g of flour, the dough will be slightly softer.
Brush a layer of oil in the bowl for easy demolding.
Put the kneaded dough into the bowl.
Cover the dough with plastic wrap, put in the oven, prepare the fermentation mode, and ferment for 37 minutes at 37 degrees. PS: Everyone uses different flours and yeasts, and the ambient temperature is different. Therefore, this fermentation time is not fixed. Observe that if the dough is fermented to twice the size before, it should not be over-fermented. Use your fingers in the center of the dough and press a hole. If the dough is completely collapsed, it means that the dough is over-fermented.
Like this, the dough has become significantly larger than the previous 2 times, which is already fermented. PS: The most difficult place for fermentation is to judge whether the dough has been fermented well. It has to be initiated and not over-fermented. The fermentation will have a sour taste and will collapse after steaming.
Wash the jujube and soak it in clear water for 15 minutes. PS: There will be some dust on the surface of jujube, so be sure to use water for a while. If you are afraid that the jujube will float up, you can use a bowl like me to press it in the water.
Cut the jujube into small pieces.
Spread the jujube on the hair cake, and gently press the jujube with your hand and sink it into the cake.
Steam the cake on the pan for about 30 minutes until steamed.
Then cut it into small pieces with a knife.
It is suitable for the baby to eat as a staple food. It can be eaten with the soup below.
Cornmeal is not cornstarch, usually cornmeal is light yellow, much like flour. Corn starch is a process in which corn is removed from proteins and fats, and cornmeal is simply ground into corn, which contains all the nutrients of corn.