1, the flour is 0 sodium. Our 7-month-old baby can eat it, but adult flour contains sodium. It is not recommended that babies before 12 months eat food containing sodium.
2. Strengthen nutrients such as calcium, iron and zinc. In order to strengthen the baby's body nutrition, Yibeixiong low-gluten flour specially added nutrients such as calcium, iron, zinc, vitamin B 1, B2 and nicotinic acid.
3, the flour is more delicate, and in order to protect the baby's stomach, low-gluten flour is specially used, which is more suitable for the baby's stomach absorption, healthy and nutritious.
4, raw materials: Yi Bei Xiong Jia low-gluten flour is a selection of wheat core powder, fine grinding, better taste, very suitable for babies to eat.
How to make baby steamed bread to share with you;
1 .300g of low-gluten flour
2. Yeast powder 3g
3. Pour the yeast powder into boiling water (45-50g water).
4. Time for yeast powder to stand in the cool white open air and make blinds.
5. Stir to melt the yeast
6. Yeast water mixed with flour
7. Stir to make the yeast water coat the flour.
8. Some milk powders (15-20g) are specially designed for sweetness.
9. Stir to dissolve the milk powder in water (50-55g).
10. Mix in flour.
1 1. Stir it so that the flour can be owned at the same time. Nv Ying continued to stir into lumps until it became flocculent.
12. Continue to stir until it becomes flocculent.
13. Knead the dough by hand to form a smooth, non-sticky and compact dough.
14. Cover and ferment. The dough is 1.5 times as big and fermented to twice as big.
15. Roll the dough with flour.
16. Take out the dough twice as big and roll it into long strips.
17. Prepare steamer and steamer paper.
18. Cut the strips into small steamed buns and steam them.
19. Cover and stir 10- 15 minutes, then steam for 25-30 minutes.
20. Steam and stew for 5- 10 minutes.
2 1. Steamed bread is sealed in a supplementary food box and frozen.
Precautions:
1, how to balance the water surface ratio?
The amount of flour and water in this paper is not strictly regulated. Actually, you should knead the dough according to its feel. If it is too wet, add flour and water if it is too dry. Until it is kneaded into a perfect dough.
2. What is the state of the dough?
Use chopsticks to pull and stir into a floccule. Flocculent gluten will not stick to hands because it is too wet, nor will it crack because it is too dry.
3. Under what conditions can the dough stand for fermentation?
The perfect dough is smooth, round, non-sticky, firm and full.