Chinese Food
Margaret of wheat egg allergy baby
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My son has a serious allergic constitution. Every time other children eat biscuits and cakes, he can only watch them. He drools and refuses other children's sharing. Only because there are a lot of wheat and eggs in his allergens. After many times of trial and error, I finally succeeded in making Marguerite without wheat and eggs (maybe I can't call it Marguerite. It looks like it at least. Let's call it that.). This biscuit is not as good as the real Marguerite. It's not crispy enough and it's easy to regain moisture. It needs to be eaten as soon as possible. So I only make a small amount each time. Considering that there may be babies similar to my son, I will share this prescription with you. I hope it can give you a little help and inspiration. The proportion of glutinous rice flour and glutinous rice flour in the formula can be adjusted, which is suitable for the acceptance of the baby. The reason why glutinous rice flour is added is to increase the viscosity of dough.
Cooking ingredients
Cooking Steps
Step1:Butter softening at room temperatur
Step2:Beat with sugar and sift in the mixture of glutinous rice flour and glutinous rice flour. Stir well. If it's too dry, add some mil
Step3:Spread plastic film on the operation platform. Pour in the mixed powde
Step4:Wrap with plastic wrap, knead into a ball and refrigerate for 1 hour. Don't expect the dough to be kneaded by hand. After all, it's not wheat flour. It's almost enoug
Step5:Cut the oil paper or tin paper into the size of the baking tray and spread it on the baking tray. Divide the dough into 16 parts. Knead into small piece
Step6:Press the dough with your thumb to make it look like Margaret. Preheat the oven at 150 degrees.
Step7:Put the baking tray into the middle layer of the oven. Heat it up and down at 150 ℃ for 15 minutes. The edge of the biscuit is slightly yellow. Take it out and cool it to eat.
Cooking tips:There are skills in making delicious dishes.
