Applicable months
Babies aged 7 months and above.
Before adding mixed ingredients, please make sure that each ingredient has been added separately to the baby and is not allergic.
Preparation of ingredients
Purple part: 50 g of purple potato, 50 g of flour, 5 g of sugar, 1 g of yeast, 1 g of baking powder and appropriate amount of hot water
Red part: 50 g carrot, 50 g flour, 5 g sugar, 1 g yeast, 1 g baking powder and proper amount of hot water
Manufacturing method
1. Peel purple potatoes and carrots and cut them into small pieces. After steaming, add a little hot water and beat them into mud with a blender. Put the two kinds of mud in a steamer to keep warm for later use.
2. Spread 50 g flour on the kneading mat, pour yeast, sugar and baking powder in turn. Then add warm purple mashed potatoes and start kneading the dough. If the dough is too dry, add a small amount of hot water several times during this period, and knead the dough until the surface is smooth and slightly sticky.
3. Make carrot paste dough in the same way.
4. Take a bowl with some depth, spread it out with plastic wrap or fresh-keeping bag and pad it in the bowl. First spread the purple potato paste dough on the top layer, then spread the carrot paste dough on the top layer. Then let it ferment in a warm place for about 1 hour. (You can ferment it in a steamer after boiling water)
5. Take out the bowl after the dough is awake, boil the steamer water, put it into the bowl, and steam over medium heat for 20-30 minutes.
6. Take out the steamed sponge cake bowl and peel off the safety film while it is hot. Cooling for a while, cutting the steamed sponge cake and eating.