Chinese Food
Baby snack finger biscuit
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Snacks are the favorite of every baby. But mothers will control the amount of snacks they eat. When they meet babies who don't like complementary foods, they dare not give them more snacks. We all know that biscuits, bread and other things. They are usually with additives. Otherwise, they will not be stored for that long. As for the baby, we parents hope that the baby will contact additives as late as possible. Therefore, it is suggested that moms enter an oven. The price is not too expensive. It doesn't need much. There is an oven that can basically contract all the snacks such as baby biscuits, dissolved beans, bread, cakes, etc. moms also don't need to work hard to choose the snacks suitable for their babies. The snacks they make are free to choose the ingredients, no additives, and can also control the salt and sugar content, etc.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Separate the egg white and yolk into two oil-free and water-free containers tips - containers must be oil-free and water-free, otherwise it will affect the protein; when separating the egg white and yolk, there should not be any yolk in the egg white
Step3:Add 10g sugar to the yolk. Beat with electric beater until the yolk is lighter tips - not the yolk. Just beat the yolk to lighte
Step4:The mounting mouth is put into the mounting bag. Put it into the goblet. Spare tips - no need to use the mounting mouth
Step5:Drop a few drops of lemon juice into the egg white. Add 1 / 3 of the total amount of 20g of fine sugar. The electric beater can whisk the egg white fish eye foaming tips lemon juice at high speed to stabilize the protei
Step6:In the foaming state of fish eye, add 1 / 3 of fine sugar. Continue to whisk until the egg white is fine with bubbles at high spee
Step7:Pour in the remaining 1 / 3 sugar. Continue to beat the egg white at high spee
Step8:There are obvious lines in the egg white. When you lift the beater, you can tip it. The key to the success of the egg white is the key to this biscui
Step9:Take 1 / 3 of the protein cream and put it into the yolk. Mix evenly tips - the technique must be mixed by turning or cutting. Remember not to use the technique of drawing a circle, so as to avoid defoaming affecting the formation of biscuits
Step10:Turn the yolk batter back into the remaining protein cream. Continue to stir evenly tips - this technique is the same as step
Step11:Sift the low flour into the albumen paste in three times. After each time sifting, mix evenly the tips flour. Sift the tips flour in several times to prevent the flour from turning into granules. Remember that after each time sifting, mix evenly and sift into the next flou
Step12:Sift in the flour several times and mix evenly. The flour is free of granules
Step13:Tip the batter into the prepared Decal bag - now you can start preheating the ove
Step14:When pressing tips on the baking tray with oil pad or oil paper, try to make it as thick and thin as possible, so as to prevent uneven biscuits, some of which are not cooked, some of which are pasted
Step15:Put it into the middle layer of the preheated oven. The upper and lower tubes are 150 degrees. Bake about 15 minutes of tips - the specific length of time. Make appropriate adjustment according to the situation of your own oven
Step16:I have some sweet biscuits here. If the baby is too small, you can reduce them as you lik
Cooking tips:1. Egg white is the key. 2. Technique, technique, technique. Emphasize important things three times. Be sure to turn or cut the technique. Remember not to draw a circle. 3. This kind of biscuit is easy to get damp, so it can be sealed and preserved when it's cool. It's suggested to eat it in about 3 days. There are skills in making delicious dishes.
