Cooking Steps

1. 

   Step1:Separate the yolks from the whites of the 4 eggs. Beat the yolks with a beater in hot water. The egg white can be preserved as a small soluble bean.

2. 

   Step2:Send until there is a grain. Lift the egg beater. The grain will not disappear easily.

3. 

   Step3:Sift in 35g baby milk powder and 40g low gluten flour. If it is for the big baby, the milk powder can also be ordinary milk powder. Low gluten flour can also be replaced by medium gluten flour, but the taste will be a little harder. In addition, if you want to taste it for a baby over one year old, you can also add sugar powder (sugar) to adjust the taste.

4. 

   Step4:Use the zigzag technique to stir into a thick batter. Be careful not to stir in circles. Avoid gluten and affect the taste.

5. 

   Step5:Put it into the flower mounting bag. Cut out the small mouth.

6. 

   Step6:Spread oil paper on the baking tray. Separate the batter and press it out of the shape of your fingers.

7. 

   Step7:Put it in the middle layer of the oven preheated to 120 degrees in advance. Bake for about 25 minutes. Note that the temperature difference of each oven is different. Try to use a thermometer to measure the actual temperature of the middle layer and adjust the temperature difference accordingly.

8. 

   Step8:You can't eat it all at once. Keep it sealed at room temperature. Eat it in three days.