Baby Finger Puffs

Name: Baby Finger Puffs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Flour; 10g milk powder; 1 piece egg; 60g water; 10g Corn oil

by Five meals a day

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Most of the puffs we have eaten have a soft skin with cream inside. The baby's puffs are completely different from the ones we have eaten except that they are hollow. The whole is crispy, and it makes a clicking sound when you bite it down. Children like these small snacks very much.
There is no need to send it, and no skills, zero-based mothers hurry up and try it.

The recipe highlights are particularly easy to operate and not time-consuming.

YOMA’s small reminder does not add sugar, and it is not encouraged to add sugar. Many mothers told me that their children’s complementary foods are not sweet. You have to pay attention to adding complementary foods from the beginning. Don’t eat fruit-flavored rice noodles. Try to make steamed buns with no sugar and less sugar. Biscuit cakes must not be too much sugar. Falling in love with sweetness, the food supplement behind you will be difficult to make.

Reference Moon Age: 8M+"

Ingredients

40g Flour
10g Milk Powder
1 piece Egg
60g Water
10g Corn Oil

Baby Finger Puffs

1. Ingredients: 60 grams of water, 40 grams of flour, 10 grams of corn oil, 10 grams of milk powder, 1 egg

2. Sift the flour and milk powder and set aside. Either low-gluten flour or regular flour will work.

3. Pour 60 grams of water and 10 grams of corn oil into the pot and bring to a boil on low heat. >>Corn oil can be replaced with any oil. Butter is also ok, but such animal oil is not encouraged. It doesn't matter if you eat less. Choose other vegetable oils with strong flavor carefully.

4. After slightly boiling, turn off the heat, quickly pour the flour and milk powder mixture, and stir into a delicate and even cooked dough. >>Milk powder is Titian, if you don’t have it, you can skip it.

5. The cooked dough is elastic and shiny, and it can be seen very fine.

6. After the dough is allowed to cool, the eggs are broken up, and the egg mixture is poured in three times. Each time the dough absorbs the egg mixture, add another time. >>Don't add egg mixture when the dough is very hot, wait until the dough cools down and warm up.

7. Finally, the dough is scooped up, which has an inverted triangle and is not easy to fall. >>The egg mentioned above is not a small grass egg. The added egg has 60 grams of shell. Why should I mention this? If you use small eggs, it is best to use two, otherwise the squeezing will be very laborious.

8. Choose a piping nozzle and put it in a cloth piping bag. >>I use the 6-tooth mouth for squeezing the mellow beans, and there are also flower mouths for squeezing puffs. In the end, they will expand and no pattern can be seen, and they all look pretty. I used a disposable piping bag for the first time, and the result was overwhelmed. I had to buy a strong cloth piping bag. The cloth bag can be reused, which is also quite good.

9. When squeezing the batter, the clip is very important to prevent it from leaking out from the back, and the other is to save effort.

10. Squeeze out a lot of puffs, the squeezing is very smooth, squeezing this will be addictive, squeeze and want to squeeze. This batter will not be squeezed like a cookie.

11. Preheat the oven at 190°C for 3 minutes, bake at 190°C for 10 minutes, and turn to 150°C for 15 minutes. During baking, the whole puff will expand. >>I have summarized this temperature a few times, but some people bake it at 200 degrees for 25 minutes. My oven does not work. The whole process of 200 degrees is black. The first time I made it by the oven, I saw it halfway through. Darken the color and lower the oven temperature.