Baby Food Supplement Recipe for Vegetable Muffins

Baby Food Supplement Recipe for Vegetable Muffins

1. Reference age: 12 months or more, food preparation for babies who are not allergic to ingredients: 60 grams of low-gluten flour, 45 grams of milk (prepared formula milk), 10 grams of broccoli, 10 grams of oyster mushrooms, 6 grams of carrots, Egg 2 operation time: 25 minutes delicious index: ★★★★★

2. Peel the carrots and cut into small filaments.

*In order to avoid being choked on the baby, I suggest peeling it. If the baby has good chewing ability, it is not necessary to peel it.

3. Boil all the shredded carrots, oyster mushrooms, and broccoli in a pot of boiling water.

*You can replace the vegetables here with whatever your baby likes and put them in the cake.

4. After blanching the water, remove them, and cut the three kinds of ingredients into pieces.

5. Separate the yolks and whites of the 2 eggs in different bowls.

*When separating egg yolk and egg white, pay attention not to mix the egg yolk in the egg white, and the bowl containing the egg white must be clean, to ensure that there is no oil and water, so as not to affect the quality of the later egg whites.

6. Add milk or brewed formula to the egg yolk, and then beat the ingredients evenly.

7. In a bowl with eggs and milk, continue to add crushed vegetables and low-gluten flour, stir the ingredients again, and set aside.

*If you have a big baby, you can add a little less salt at this step to make the muffins more flavorful.

*I strongly recommend using low-gluten flour in this step, because the deliciousness of muffins lies in the softness. If you switch to medium-gluten flour or high-gluten flour, it will affect the taste.

8. Beat the egg whites with a whisk until the whisk is like a small hook.

*If your baby is super sensitive to the taste of eggs, you can add a few drops of lemon juice to the egg white to get rid of it.

*Because I made pure vegetable-flavored muffins this time, I didn't add sugar when whisking the egg whites. If the baby likes sweetness or the novice is afraid that the whisking is not stable enough, you can beat it until it is thick and whisked. When there are obvious lines, add the right amount of sugar in 2 times.

9. Take one-third of the meringue into the egg yolk paste, cut and mix evenly.

*note! Be sure to choose the method of cutting and mixing or turning up and down like I did. Do not stir in circles.

10. Then pour all the cut and mixed egg yolk paste back into the meringue, and cut and mix again.

11. Put the very even and fluffy meringue into the piping bag, and cut a small opening at the bottom of the piping bag.

*In this step, if you don't have a piping bag at home, you can also use a small spoon to scoop the meringue into the pot directly.

12. Squeeze the muffins into a non-stick pan with a piping bag.

13. Cover the lid first, simmer over low heat until the bottom shape is set, then turn over and continue to fry until cooked.

14. Take it out after it's fully cooked, and let the baby grab it and eat it by letting it dry for a while. Vegetables can be replaced at will, and salty and sweet seasonings can be added at will. As long as the method is available, you are not afraid that your baby will not like it!