It’s not hard to make, as long as you know how to make steamed buns, you’ll be able to make this sweet potato corn cake, and when it’s done, add some fruit and dried nuts to garnish it, which makes it look even more like a cupcake!
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Medium gluten flour (plain flour)
How to make sweet potato corn cake baby supplement recipes
Reference age: 12 months and above, not allergic to ingredients.
Ingredients: Medium Gluten Flour (Regular Flour) 60g, Sweet Potatoes 80g, Cornmeal 40g, Milk 60g, Yeast 1g, Dried Nuts 10g
Operating time: 40 minutes
Taste Index: ★★★★★★
*The above amount of ingredients only represents the amount of food to be prepared and does not represent the amount of food to be consumed in a meal for a baby.
Peel the sweet potatoes, cut them into small pieces and steam them in a pan for about 15 minutes.
Steam until fully cooked, then remove and mash.
To the sweet potato mash, add plain flour, then add cornmeal and yeast.
*Cornmeal is a type of coarse grain, not corn starch, there was always a sister confusion before, so be careful here.
Pour in the milk and stir the flour with a chopstick to make a non-dry, thick paste.
*The milk can be replaced with equal amounts of frothy formula or water.
Pour the sweet potato paste into the mold, about 7 minutes full, then pick up and shake lightly a few times.
*Make sure you don’t pour it all over the place, like I did, 7 minutes full, because the corn cake will expand slightly when it’s steamed.
Place the mold in a steamer, cover with plastic wrap, and let sit to ferment to twice its original size.
*Because of the large temperature difference in each city, there is no fixed time for resting and fermenting, so pay attention to the state of the dough, mainly to ferment to twice the original size.
*If you want to use kitchen utensils, you can put the dough in the oven and ferment at 40 degrees for 1 hour, or put it in a drawer, add half a pot of warm water at 40 degrees in a steamer, cover the lid and ferment for about 1 hour.
Once the fermentation is complete, remove the plastic wrap and sprinkle some dried nuts on the surface.
*Dried blueberries, dried cranberries, raisins, etc., feel free to add them!
Turn on medium-high heat and steam for about 12 minutes, then turn off the heat and let it sit for another 5 minutes.
*I packed 2 cups for the amount of ingredients this time, so if you guys have it all in one mold, extend the steaming time accordingly and control it to about 20-25 minutes.
Remove when fully cooked. I’m not going to lie, the smell of this piping hot sweet potato corn cake is wafting out of the kitchen!