Baby pasta recipes

In life, many mothers will worry about adding complementary foods to their babies, because babies are used to the taste of breast milk and they don’t like complementary foods. But if they don’t feed their babies complementary foods, they can’t eat them and the babies can’t get enough nutrition. So some mothers will make cute shapes when making complementary foods for their babies, so that the baby looks attractive. So what are the kinds of pasta suitable for babies?

Pasta

1. Rose steamed buns: (Sometimes you apply some oil, salt, pepper powder, etc. between the dough sheets to make it taste like a steamed bun and easier to layer)

2. Pig's trotter roll: (The finer the meat filling, the better. Chicken can also be used.)

3. Everything is done. Let’s take a group photo. Let it wake up for a while, then steam it for 10 to 15 minutes. Don’t open the lid immediately after turning off the heat, otherwise the steamed buns will shrink. Wait two minutes before opening the lid. Serve with a bowl of clam and winter melon soup. It’s delicious.

1. Homely

cake

Ingredients: 1000 grams of flour, 150 grams of peanut oil, 10 grams of salt, 350 grams of warm water.

Process flow: Knead the dough with warm water-----roll it into strips-----squeeze it (add sugar for more than 10 minutes)-----shape it-----mature it.

Features: clear layers, golden color, loose but not scattered, soft and rosin-like.

Note: When folding, the layers should be even, the force used to shape the dough should be appropriate, the heat should be appropriate when it is cooked, and the dough should be turned over.

2. Cantonese-style vegetable pancakes

Ingredients: 500 grams of flour, one vegetarian ham sausage, a few vegetables, appropriate amount of salt, 5 grams of baking powder, and 8 grams of yeast.

Technological process: kneading dough with warm water - making filling - rolling - shaping - maturing.

Features: crispy on the outside and tender on the inside, fragrant taste, strong wheat flavor.

Note: Make sure the pancake is facing down.

(III) Four Joys Steamed Dumplings

Ingredients: 200g flour, 25g vegetarian ham, 250g vegetarian meat filling,

One vegetarian egg yolk, 25 grams of black fungus, and 25 grams of broccoli.

Technological process: kneading noodles (soup noodles)－－－extruding－－－making skin－－－adding stuffing－－－forming－－－maturing.

Features: good color, aroma and taste, rich in nutrition, and stimulates appetite.

Filling: soy sauce, mainly sesame oil (do not add water), pepper powder, salt, and MSG.

Note: Add 250 grams of water to one pound of noodles, and steam them in a steamer after the water boils for ten minutes.

Mix the flour with boiling water. One pound of flour can produce twenty dough pieces.

(IV) Making of Pies

Ingredients: 500g flour, 350g warm water, 300g vegetarian meat filling, 500g vegetable ingredients, 25g soy sauce,

10 grams of fine salt, 10 grams of minced ginger, 5 grams of vegetarian mushroom essence, appropriate amount of pepper water, and 15 grams of sesame oil.

Technological process: knead dough with warm water - pull dough - add filling - shape - mature.

Highlights: Crispy on the outside and tender on the inside, delicious.

Note: Add sugar at least two hours after kneading the dough with warm water.