Chinese Food
Healthy recipe for baby yolk biscuit
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It's getting warmer. The circle of friends is beginning to spring again.. For the baby, whether it's a suburb or a long journey, it's a very good opportunity to have fun. However, when playing, the most worrying thing for the mothers is eating. After the baby starts the outdoor mode, the physical consumption is also rubbed. It's too late to go to the restaurant and wait for food. So I always bring fruit and snacks. The energy between the two meals is necessary. The cranberry pastry I sent a few days ago. The babies fed back that it was so delicious that I couldn't stop. It made me feel confident about baking in an instant. Today's share of this oil-free and sugar free version of yolk biscuit. It's also a super healthy version that everyone has called for a long time (cough, your feedback is recorded in the small book ~). A lot of hemp told me that the yolk biscuit I wrote before was a little difficult to squeeze. Some even broke the bag. This time, I studied and improved the steps over and over again
Cooking ingredients
Cooking Steps
Step1:Reference age - more than 9 months. Food preparation for non allergic baby - 2 yolks, 1 egg white, 12g formula milk powder, 15g corn starch, 13g white sugar (5g yolk + 8g egg white) cooking time - 30 minutes difficulty analysis - Primar
Step2:Separate the egg white and yolk. Beat two yolks evenly.
Step3:Add 5g white sugar to the yolk.
Step4:Pour the formula milk powder and starch into the egg yolk liquid. Stir evenly for standby.
Step5:Prepare an egg beating basin without water or oil. Add an egg white (the amount of an egg white). Start to do the egg white sending work. Beat until a dense fish bubble appears. Add a half of the sugar. Tips: it's recommended that you prepare an electric egg beater. Some mothers ask me if I can use chopsticks. That's for sure. But considering the time and strength, you will feel tired.
Step6:Beat until wet foaming and add the remaining white sugar. When the tips protein cream hits the egg beater, there will be a curved ditch. It is wet foaming.
Step7:Continue to beat the egg white cream until it is dry and foamy. Lift the egg beater to make a sharp corner. Tips - dry foaming protein cream. The texture should be fine and hard. When you cut it with a silica gel knife, you will feel it is a block, not a soft sponge. Just like the following figure. The egg yolk paste is only supported by the hardness of the egg white cream. When it is mixed, it will not easily defoaming.
Step8:Put 1 / 2 protein into the egg yolk paste, turn it over with a scraper and mix it evenly. Then, introduce the remaining protein cream and mix it evenly. Tips - you should be brisk when turning. Do not draw circles. Too long or wrong turning will eliminate bubbles.
Step9:Put the mixed egg paste into the mounting bag, and then preheat the oven. Heat up and down for 120 ℃. Preheat for 5 minutes. Some ovens automatically preheat. After preheating, there will be a prompt. Therefore, hemps should not be too confused about whether they have to preheat for 5 minutes.
Step10:Cut a small hole under the flower mounting bag. Quickly squeeze the egg paste onto the baking tray paved with oil paper. I made one about the size of a dime. If you make finger biscuits for your baby, you can also make long strips. Tips - although the protein is sent to drynes
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Cooking tips:The nutritionist mother carefully matches 450 original baby auxiliary food recipes to classify, and has skills to make dishes and delicious food for the baby no longer to worry about eating.
