Baby finger puff recipe-Chinese Food-best chinese food recipes-cooking food

Baby finger puff

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Most of the puffs we've eaten have soft skin and cream inside. The children's puffs are totally different from those we've eaten except that they are hollow. It's Crispy as a whole. It's clicking when biting. Children like such snacks very much. It doesn't need to be dismissed. It doesn't need any skills. Mothers with zero foundation should try it quickly. Recipe highlights are very easy to operate. No time-consuming. Yoma reminds me not to add sugar. It is not encouraged to add sugar. Many mothers tell me that children's auxiliary food is not sweet. From the very beginning, we should pay attention to the addition of complementary food. Do not eat fruit flavored rice noodles; try not to put less sugar in the steamed bread cake. If you can put less sugar in the biscuit cake, you must not put more sugar. Fall in love with sweetness. It's hard to make the complementary food behind you. Reference age - 8M+

Cooking ingredients

Cooking Steps

Step1:Ingredients: 60g water, 40g flour, 10g corn oil, 10g milk powder, 1 eg

Step2:Sift the flour and milk powder. Set aside. Low gluten flour or ordinary flour can be used.

Step3:Put 60 grams of water and 10 grams of corn oil into the pot. Boil over low heat. ≫ & gt; corn oil can be replaced with any oil. Butter is OK. But this kind of animal oil is not encouraged. It's OK to eat less. Other vegetable oils with strong flavor should be selected carefully.

Step4:Turn off the heat after slightly boiling. Quickly pour in the mixture of flour and milk powder. Mix into a delicate and even cooked dough. ≫ & gt; milk powder is deodorant. You can't do without it.

Step5:Ripe dough is elastic and glossy. It's very delicate.

Step6:When the dough is cool, break up the eggs and pour in the egg liquid three times. Add the egg liquid again after the dough absorbs the egg liquid each time. ≫ & gt; don't add egg liquid when the dough is very hot. Add it when it's a little warm when it's cool.

Step7:Finally scoop up the dough. It has an inverted triangle and is not easy to fall. ≫ & gt; the egg mentioned above is not a small grass egg. The added egg has a shell of 60g. Why do you mention this? If you use small eggs, you'd better use two. Otherwise, it's hard to squeeze next.

Step8:Choose a flower mounting mouth. Put it into a cloth flower mounting bag. ≫ & gt; the flower mounting mouth I use is a 6-tooth mouth for extruding and dissolving beans. There is also a special flower mouth for extruding puffs. At last, it will expand and can't see any patterns. The appearance is pretty good. It's the first time I used a disposable flower mounting bag. It burst. I want to buy a strong cloth flower mounting bag. The bag can also be reused. It's also very good.

Step9:When squeezing the batter, it's very important to clamp it up. One is to prevent it from leaking out from the back. The other is to save labor.

Step10:It's very smooth to squeeze out puffs. It's addictive to squeeze. If you squeeze, you still want to squeeze. This batter won't work as hard as cookies.

Step11:Preheat the oven at 190 ℃ for 3 minutes. Bake it at 190 ℃ for 10 minutes. Bake it at 150 ℃ for 15 minutes. During baking, the puff will expand as a whole. ≫ & gt; I summed up the temperature several times. But some people bake for 25 minutes at 200 degrees. My oven is not good. It's black at 200 degrees. It's the first time to keep it by the oven. Look in the middl