Chinese Food
Baby egg yolk
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I've taught you how to make protein soluble beans. But I heard that some babies are allergic to protein. You can try this egg yolk soluble beans. The same kind of food can be used at the same entrance. It's suitable for children over 8 months old who add auxiliary food. The sweetness is adjusted properly according to their sugar tolerance. Generally, very small babies don't need to add sugar. -
Cooking ingredients
Cooking Steps
Step1:Take 3 yolks. Each yolk is about 13g. Add 5g sugar and 2G lemon juice. Sugar can be increased or decreased according to your own situation.
Step2:Use the electric eggbeater to beat the eggs at a high speed. My electric eggbeater has a power of 350 watts. I beat the eggs at a high speed of 4 gears for about 3 minutes. Finally, use the first gear to clean up the bubbles. If the power of your beater is very low, it will take a little effort to remove the yolk. You can use a basin of warm water to remove the yolk.
Step3:It's difficult to beat the egg yolk. It also needs a certain time. So you must be patient and not worry about it. The egg yolk will not disappear soon when you draw an eight character character egg beater. Or you can lift the egg beater. The egg batter will not disappear soon after falling down. If you can't reach this state, it means that the egg beater is not enough. You have to continue to beat.
Step4:Sift in milk powder and corn starch. Stir evenly with a scraper. Never stir it cost effectively. Avoid defoaming.
Step5:The mixed batter should not contain any milk powder particles. It should be put into the mounting bag.
Step6:The flower mounting mouth for egg yolk dissolving beans is a medium-sized round hole flower mounting mouth. Use a small scraper to scrape the egg paste flat.
Step7:Squeeze on the silica gel pad. Keep a little distance between the dissolved beans. Otherwise, they are easy to spread together when baking. Preheat the oven in advance. Preheat it for 20 minutes at 100 degrees. Place the baking tray in the middle layer. Bake it at 100 degrees for 10 minutes. Turn it to 90 degrees for 10 minutes.
Step8:Finished produc
Step9:Finished produc
Step10:Finished produc
Cooking tips:Unsuccessful students, please take a close look at the following precautions. All the problems that will occur in the failure. I have arranged and posted them here. 1. Why can't I beat the yolk? A - there is not enough time to kill. The power of the eggbeater is low. You can sit in a basin of warm water at the bottom to promote the killing. 2. How can the yolk not expand? A - the yolk is not fresh. The temperature of hot water is too high. The yolk is scalded. 3. What's the effect of adding lemon juice? A - promote egg yolk and reduce the smell of egg. 4. What is the effect of adding corn starch? A - make the finished product more ready to use. Support and stabilize the volume of yolk paste. 5. Eggbeater power? A - I use 350 watts of Shanghao eggbeater. I spend about 3 minutes in gear 4. I'm using gear 1 to clean up the bubbles. This is my estimated time. I didn't look at the stopwatch specifically. I still need to see the final status of the pass. 6. Why do I make a cake? Answer - the egg yolk is not enough. Stir and defoamer. Operation speed
