Fruit and Vegetable Molars

Name: Fruit and Vegetable Molars
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 1 piece yolk; 10g milk powder; 50g Spinach puree; 50g Dragon Fruit Puree; 30g milk

by Five meals a day

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As soon as today’s fruit and vegetable molars are released, it is estimated that many private chefs will hate me. They will reduce their purchases and even give them more competitors. Now some fruit and vegetable soluble beans, fruit and vegetable buns, and colorful baby food supplements are selling well. You can make them for your children, and if you have time to make them more beautiful, it's okay to sell them.

The color is more eye-catching, the teeth stick must be hard, it is not easy to grind down, and will not bite off a large piece. Friends are selling it, and many people buy it.

This time I made the original flavor, red dragon fruit flavor, and spinach flavor. For the first time, it is recommended to choose 2 colors, such as a combination of original flavor and dragon fruit flavor, or a combination of original flavor and spinach.
Allergies can be eaten. "

Ingredients

Fruit and Vegetable Molars

1. Cooking method: roasting Reference age: 7M + dragon fruit flavor: 1 egg yolk, 50 grams of dragon fruit puree, add 100 grams of low powder, 10 grams of milk powder. Pitaya is pureed without adding water, if you don't like black seeds, just sift it.

2. Put the ingredients together and stir into a flocculent shape. >>The egg yolk can be omitted. After the egg yolk is omitted, the molar rod is harder than the current one. But it doesn’t matter if the molars are harder. The egg yolk is used here, there is no egg white, the raw egg is stripped of the egg white egg yolk, the egg white can not always be removed very thoroughly, and the baby with egg white allergy should pay attention to it.

3. It's okay to get together at this time. You don't need to knead it hard, it's not very soft and very good.

4. Wake up in the bag for 10 minutes, the process of waking up is very important, and then rub it easily. After waking up, knead a few times back and forth, the noodles are all light.

5. After rubbing it up, put it in the bag to wake up for 30 minutes.

6. After rubbing it up, put it in the bag to wake up for 30 minutes.

7. Add a little water and beat into a pureed spinach.

8. Roll out the three dough pieces into long pieces, stack the pieces together, and brush the middle of the pieces with water to help bond them together.

9. Roll it out and roll it out into a dough piece with a thickness of 0.3cm.

10. Cut into dough pieces with a width of about 10 cm and a width of about 0.8. After cutting, try to roll the rolls. If the rolls are finished, they will shrink. The cut dough pieces are all covered with plastic wrap and awake for another 15 minutes.

11. If you roll again, you won’t run away again. Spray some water with a watering can before baking and it won’t crack easily.

12. Fire up and down at 140 degrees, mid-level for 25 minutes. The temperature needs to be lowered when the color is deep in the middle. When it's cold, it's crispy inside and out. If the inside is still soft, need to bake for a few more minutes.