Finger Biscuits for Baby Food Supplement

Name: Finger Biscuits for Baby Food Supplement
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 70g Low-gluten flour; 40g Powdered sugar

by Golden mother food supplement

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the baby's age increases, they try more and more types of complementary foods. Small snacks can always make babies want to stop.
Homemade snacks can not only supplement nutrition, but can also be additive-free, so that the baby will eat healthier.

As finger food, finger biscuits are a favorite of babies. When you usually take your baby out to play, bring a few roots, which will not only keep your baby obediently and quietly, but the key is that it can exercise your baby's fine hand movements and mouth-eye coordination without knowing it.

Ingredients

Finger Biscuits for Baby Food Supplement

1. Prepare all the ingredients eggs/2 low-gluten flour/70g powdered sugar/40g

Finger Biscuits for Baby Food Supplement recipe

2. Separate the egg white and the yolk. The egg whites are packed in oil- and water-free containers.

3. Add 10 grams of powdered sugar to the egg yolk.

4. Whisk evenly with a manual whisk.

PS: You have to beat it up for a while

5. Sift 35 grams of low-gluten flour into the egg yolk paste.

6. Stir gently from bottom to top evenly.

7. Add 2 drops of white vinegar or lemon juice to the egg white, then add 30 grams of powdered sugar three times,
Add white sugar for the first time and beat it until it's thick soaked fish eyes.
After adding sugar for the second time, it will be sent to wet foaming (a small hook can be pulled out on the whisk, which is wet foaming).
After adding the sugar for the third time, it was beaten until there were small spikes when the egg beater was lifted (when the egg white was beaten to wet foaming, continue to stir with the electric egg beater until the egg beater appeared upwards, and the egg white would not drip or bend ( As shown above), it is dry foaming;)

8. Add half of the egg whites to the egg yolk paste and gently stir evenly by cutting up and down.

9. Sift in the remaining 35 grams of low-gluten flour.

10. Similarly, gently cut and mix up and down to mix evenly.

11. Add the well-mixed batter to the remaining egg whites, and stir evenly by cutting up and down.

12. Put it in a piping bag.

13. Cut a small opening in the piping bag and squeeze it onto the baking tray.

14. Preheat the oven in advance, the upper and lower heat is 170 degrees, put the baking tray into the middle of the oven, and bake for 10-15 minutes. After turning off the heat, bake for another 10 minutes at the remaining temperature.

15. It must be sealed and stored immediately after cooling it out of the oven, otherwise it will easily absorb the moisture in the air and become soft.
If you like, remember to give a thumbs up to Junhan's mother!

Tips:

Hello everyone, I am Jun Han Ma Ma, and I have 2 lovely babies. Like to study complementary foods, pursue scientific feeding and reasonable matching,

More than 100 food supplements I made for my baby are all included in my public account "Baby Nutrition Supplement Diary". It can be inquired by ingredients and age of months. Pay attention to me, no longer worry about baby eating!