Baby Food Recipe Pitaya Soy Bean
1.
Reference age: 8-10 months or more. Ingredients: 30g red dragon fruit, 30g milk powder, 50g egg white, 10g white sugar, 15g corn starch
Cooking time: 60 minutes Difficulty analysis: Intermediate
2.
Cut dragon fruit into small pieces.
I usually eat red-hearted dragon fruit for my baby. The nutritional value is higher than that of white-hearted dragon fruit, and it tastes better. Some people worry that the small seeds of dragon fruit will not be digested. In fact, the seeds of dragon fruit are the hero of promoting gastrointestinal peristalsis. Many constipated babies around me eat dragon fruit very effectively, but this is also the function of laxative. Don't eat too much. The daily amount for babies around one year old should be controlled within 50 grams.
3.
Put the dragon fruit into the food processor and beat it into delicate dragon juice.
Dragon fruit is rich in water, no need to add water, but it must be finely whipped.
4.
Pour cornstarch and milk powder into the dragon juice.
5.
Stir evenly, so that the powder and the dragon juice are fully fused.
6.
①Take another oil-free and water-free container, pour in egg whites and beat at low speed. When fish bubbles appear, add one-third of the sugar.
It is best to use a stainless steel basin for whisking the egg whites. I made it for easy-to-use glass. The sugar must be put in three times to create more bubbles and make the beans more fluffy.
②When the meringue can appear lines, add one-third of the amount of white sugar for the second time.
③ Beat until the meringue is wet and foamed and add the remaining one-third of the sugar for the last time. At this time, you will begin to feel slight resistance to the whisk, and you need to continue to beat.
④ Beat until you lift the whisk and you can see a clear and upright pointed hook, indicating that the meringue has been sent in place, that is, the required hardness and foaming.
The longer the meringue is, the better. If the meringue is over-spent, the meringue will appear like tofu. This is the over-spending and it will not succeed!
7.
Introduce the egg whites into the fruit paste.
8.
Stir evenly.
The method of mixing is to flip up from the bottom of the egg-beating bowl. The wall cracks in this place suggest that you watch the video. Many novice bakers (such as me) are thin after mixing, indicating that the foam has been defoamed. The mellow bean paste after mixing here is thick, and it is not easy to drip when I lift the silicone spatula.
9.
Adjust the oven to 100 degrees and preheat for 5-10 minutes in advance. The roasting time is 40-60 minutes, adjusted according to the size of the melted beans.
My little noodles are preheated intelligently. You don't need to set the preheating time, just adjust it to the temperature that needs to be baked.
10.
Put the piping spout into the piping bag, and pour the mixed bean paste.
If you have a small screw that controls the piping mouth, you can also put it on. I am used to this simple and crude method. Do not cut the mouth of the piping bag too much, just extend the piping mouth.
11.
Cover the baking tray with greased paper, and squeeze the melted beans evenly on top.
From beating the egg whites to the final squeezing of the beans, the whole process should be brisk and not muddy, because the meringue at room temperature is easy to defoam after being placed for a long time.
The oven must be preheated in advance to ensure that the squeezed beans can be baked in the oven immediately. In addition, I use oil cloth here, but oil paper or silicone baking mat can be used instead.
12.
Put it in the oven.
When roasting Rongdou, you must roast it on a low fire. Generally, it depends on the size of the Rongdou. It takes 40-60 minutes. If the fire is high, the Rongdou will bake very easily. If the roasted melted beans are difficult to remove on the tarp, it means that they have not been roasted yet, so you can extend the time slightly.
13.
Finally, I want to add that the low-temperature baking heating tube will not continue to work for a long time, and the power consumption is still relatively small, so rest assured!
Tips:
1. The entrance becomes the best:
Many mothers who make Rongdou have reported that they will fail. In fact, as long as the taste is good, the baby will be successful if they like it!
It’s not the first time I'm making soy beans, sometimes defoaming occurs. In fact, don't pursue the pattern and appearance of Rongdou too much. Sometimes the taste of a good-looking Rongdou may not melt in your mouth.
2. Other matters needing attention:
The eggs must be fresh, and the egg whites must be fully beaten. Whip the egg whites until hard foaming, lift the stirrer to have a small hook, tilt the egg-beater bowl and the egg whites do not slide, which means it is fine.
When decorating flowers, hold the top of the decorating bag with one hand (the temperature of your hand will also defoam the protein), and hold the decorating mouth with the other hand to squeeze out the shape of a small sugar loaf.
When the melted beans are not easy to remove from the oil paper, they are not fully baked and need to extend the time, about 10-15 minutes.
