Chinese Food
Marguerite for baby
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This recipe has no sugar and low oil. It's suitable for babies ten months later. And Marguerite's characteristic is soft and crisp. It's crumbling with a little pinch, so babies without teeth can eat it
Cooking ingredients
Cooking Steps
Step1:Soften butter at room temperatur
Step2:The electric egg beater is broken into floccules for easy large-area integratio
Step3:Yolk siftin
Step4:The sifted yolk is very delicate. There are no large particles.
Step5:Use a scraper to mix the yolk and butter evenly.
Step6:Sift flou
Step7:Screened starc
Step8:Screened milk powde
Step9:After sifting, mix the powder with the yolk cream. Then put on disposable gloves or clean your hands and face. Use hand temperature to melt the butter. You can slowly rub the powder together. Be patient. The process is a little slow. If you feel a little dry in the process of kneading, you can add a little boiling water properly.
Step10:Knead it like thi
Step11:Pull into about 23g small pieces of uniform siz
Step12:Knead into a bal
Step13:Make a cake with your thum
Step14:Put it in the oven on the cooking paper. 120 °. Heat up and down for 30 minutes. Time and temperature can be slightly adjusted according to the temper of your oven.
Step15:Finished picture. Lal
Cooking tips:After my repeated operation, I found a little trick - after the butter was separated from water and melted into liquid, it was very convenient to glue together. There was no need to add water to make dishes delicious.
