Finger biscuit is a healthy supplementary food for baby. Exercise baby's chewing ability recipe-Chinese Food-best chinese food recipes-cooking food

Finger biscuit is a healthy supplementary food for baby. Exercise baby's chewing ability

(107685 views)

Finger food is indispensable to exercise chewing ability. In the early stage, the characteristics of finger food are that we can change its properties by gently pinching the food with our hands. This is primary soluble. Like banana block, mature avocado block. These two are very recommended. The second stage is called the intermediate chewing stage. In this stage, we have to pinch hard to change the characteristics of the ingredients. It's suitable for 79 months. That is to say, 24 months with supplementary food. At this time, the key food molars are on the court. On the market, you can eat instant beans and puffs. And today's finger biscuits. Before eating, make sure you have added protein and egg yolk. Add another. Add egg yolk for 8 months. It's old-fashioned to add protein at the age of one. You can add protein as long as you add egg yolk without allergy. I am a national child nutritionist. I am familiar with the healthy dietary needs of infants and young children

Cooking ingredients

Cooking Steps

Step1:Low powder sieving. Separate the egg white and yolk. Beat the egg white. First, the egg white is dispersed at low speed. Then the medium speed, high speed, medium speed and low speed. The bubbles are fine.

Step2:Add sugar for the first time. About 7g (add sugar for three times) to beat slowly with resistance. Hit the tip of the hook.

Step3:Add sugar for the second time. It's always at high speed. There's not an hour of striation. It's OK to buckle backwards.

Step4:The third time, mix the sugar at low speed until the sugar melts. Scrape in the protein splashed on the edge of the egg beater with a scraper. The eggbeater does not touch the wall painting of the egg beater for several circles (in order to eliminate the big bubbles). Finally, it hits the dry foaming state. It has a short tip.

Step5:Sugar in the yolk.

Step6:Just use instant egg whisk. Just do it without electricity. Stir until yolk becomes white and thicker. Foam is fine.

Step7:Scrape in the yolk built on the edge. Continue to beat until the beater lifts the yolk paste and drops. The grain will not disappear for a period of time. The volume is 23 times larger than the original.

Step8:Preheat oven 170 degrees. Check whether the protein cream is smooth and delicate. If it becomes rough and dry, it will recover after a few beats with the hand beater. Pour the egg yolk paste into the egg cream at one time. Mix well.

Step9:Add low flour, cut and mix evenly. Do not see the flour.

Step10:Pour all the batter into the flower mounting bag with the flower mounting mouth. Squeeze it onto the baking tray. Squeeze it as evenly as possible. You will find the feeling slowly.

Step11:Put it into the oven after squeezing. The surface is golden (time is only about. Everyone's temper is not necessarily. Pay attention to the observation in the last few minutes.