Egg White Soluble Beans and Carrots

Egg White Soluble Beans and Carrots

1. The carrots are made of pureed carrots.

2. Fruit and vegetable puree, baby milk powder, corn starch, stir evenly until there are no particles. After stirring, put in the refrigerator for later use.

3. Put the egg whites in an oil-free and water-free container, drip with lemon juice, and beat them into hard foam. The egg white can be pulled out of the sharp corners without bending.

4. Pour the mixed fruit and vegetable puree into the beaten egg whites, and stir evenly (be sure to stir, otherwise it will defoam and will not form) fast.

5. Put the piping bag in the refrigerator for 5 to 10 minutes in advance, take it out, put it on the paste, and quickly squeeze it onto the greased paper on the baking tray (when squeezing, hold the top with one hand, and pinch the other hand on the metal piping mouth. Do not Pinch the piping bag, the hand is hot, it will defoam) My fruit and vegetable puree is too soft.

6. Preheat the oven in advance and bake at 99 degrees for 40 minutes. When the baking time is up, do not take it out immediately and simmer for a while. Note: This tutorial is for the amount of dissolved beans in two plates. After roasting for 20 minutes, you must change the upper and lower trays and roast them within 100 degrees of your own oven temperature. Shake and shake the oil paper to dissolve the beans by themselves.