Chinese Food
12m + yoghurt shuflei muffin - baby's supplementary nutrition recipe recipe recipe
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Tiktok, who was two days before, was brushing the sound of his friend with his little friend. yes, dad was so unreliable. He was painted to a video of a Shu Fu Lei muffin. It was so warm that it was fascinated by it. All two days were always noisy, watching aunt cooking. Auntie can't see what she's doing. Let's have a try. I studied the method of shuflei. I made a sugar reducing and oil-free version. And I didn't put foam and powder. It's more suitable for babies. In fact, shuflei's method is similar to Qifeng cake. But it's simpler than cake. It doesn't need to consider the temperature. The egg white is not so strict. It can be done in a pan. When you make it, you can enjoy it very much. The batter is squeezed into the pot. You can see that it grows a little bit tall and becomes puffy. When turning over, it's trembling. Invincible and lovely. This thick white fat man is not stocky at all. On the contrary, he is light and floating. He takes a bite of fluffy and soft. It has a light fragrance of milk. I'm crazy about my food. It seems that I have to make another plate tomorrow.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Yoghurt I use is self-made sugar free yoghurt. It's more reassuring for baby. If there is no self-made yogurt, you can also buy low sugar and no added frozen yogurt instead. The amount of sugar can be controlled by mom. A little more sugar is easy to kill. The protein cream is also more stable. If it's an egg beater, it's OK without sugar. Lemon juice is used to deodorize and stabilize bubbles. If not, white vinegar can be used instead.
Step2:Before handling the eggs, first open the mounting bag and put it on the high cup, so as not to be in a hurry.
Step3:The egg white and yolk should be separated. Remember that all containers should be free of water and oil. The washed eggs should also be dried.
Step4:Beat up the yolk. Add in the yogurt and stir well.
Step5:Sift the flour into the egg mixture. Be sure to sift it.
Step6:Use the hand beater to mix the flour and the egg paste in a zigzag shape. Do not stir in circles. Mix until the batter is smooth and free of particles. No need to over stir, otherwise the batter will not affect the taste.
Step7:Now let's start to pass the egg white. Drop about 10 drops of lemon juice into the egg white. The eggbeater turns on the low gear first to break up the egg liquid, and then turns on the high gear to beat. You can feel the obvious resistance when you hit it. The protein cream gradually becomes glossy. The lines are more and more clear. When you lift the beater's head, you can get two small sharp hooks.
Step8:Put half of the egg white cream into the yolk paste, cut and mix evenly. Then pour in the remaining egg white cream and continue to mix. Mix until you can't see the white cream. Pour the egg paste into the decoration bag. This step must be quick and neat. But also pay attention to the technique. Do not circle and stir.
Step9:Brush a thin layer of oil in the pot. Turn on the heat. Cut a small hole in the mounting bag. Squeeze the egg paste into the pot.
Step10:Fry for half a minute first. When the bottom of the muffin is slightly solidified, pour a small amount of water into the pan. Cover the pan and simmer over low heat. Pouring water can reduce the temperature of the bottom of the pot. In the process of frying, the thickness of the muffin will rise a little bit. It will become puffy and puffy.
Step11:When all the water in the pot is dried, slowly open the lid of the pot. Shovel the muffins up and turn them over with a shovel against the bottom of the pot. Turn over the noodles and fry for another minute or so.
Step12:It's soft like a cloud in your hand. It's soft and delicate like a cake. It's comparable to an eg
Cooking tips:1. Be sure to keep the fire down all the way. 2. Whisk the egg white in place. Open the lid of the pot slowly. It can effectively prevent the muffin from collapsing out of the pot. 3. The amount of sugar in my formula is almost no sweetness. It's only used to stabilize the protein cream. If Baoma mind. Or the yogurt is sweet. It can also be free of sugar. 4. Suitable for babies who are not allergic to food materials for more than 12 months. 5. It is recommended to adjust the size of food particles according to the age and chewing ability of the baby. The amount displayed in the recipe does not represent the amount added to the baby. There are skills in making delicious dishes.
