Baby Snacks | Coconut and Egg Yolk Biscuits

Name: Baby Snacks | Coconut and Egg Yolk Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 10g Coconut; 45g Unsalted butter; 15g Liquid egg yolk; 5g Sticky rice

by honey clear

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

A baby food supplement biscuits that moms can make easily and without time-consuming. They are crispy, sugar-free, and suitable for babies over 8 months.
Although it is not recommended to eat too many snacks for your baby, it is natural to eat some appropriately, and the biscuits made by yourself do not contain sugar and additives, which are healthier than those bought outside. At the same time, letting the baby grab and eat by himself is very beneficial for practicing autonomous eating and developing fine hand movements!

Ingredients

Baby Snacks | Coconut and Egg Yolk Biscuits

1. Prepare the ingredients, dice the butter to soften at room temperature, open the egg and take the yolk

Baby Snacks | Coconut and Egg Yolk Biscuits recipe

2. After the butter is softened, beat it with an electric whisk until the color becomes lighter

3. Add the egg yolk and continue to beat

4. Beat until the butter is fluffy and feathery

5. Mix low-gluten flour and sticky rice flour evenly, sieve and add to the whipped butter

6. Stir evenly with a spatula until there is no dry flour, then pour in the coconut paste and stir evenly

7. Divide the dough into about 5g each, knead and flatten them, and put them in a baking pan covered with greased paper

8. Preheat the oven to 160 degrees in advance, and bake for about 15 minutes.

9. After roasting, take it out and let cool

Tips:
1. Babies under 1 year old should not add sugar, and those over 1 year old can add powdered sugar in an appropriate amount when whipping butter;
2. Sticky rice noodles, which are rice noodles, can be ground into powder with rice by themselves;
3. The above amount is relatively small, mothers can increase the amount of ingredients proportionally, make more at a time, and keep it in an airtight jar after cooling.