1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
Mango puree 110g/ egg 1 low-gluten flour 50g/ sugar 10g/ lemon
2.
Separate the yolk and egg white of the egg in two large bowls without water and oil.
*The first step is the point! Remember to prepare a large dry bowl without water and oil. This is one of the most basic factors for the success of whipping egg whites.
3.
Pour the mango puree into a bowl with egg yolks, and then sift in the low-gluten flour.
* Babies who are allergic to mango can also change to other sweet fruit purees or thick yogurt. If it is thinner, the grams should be appropriately reduced to avoid affecting the molding.
4. Stir the egg yolk, fruit puree, and low-gluten flour evenly to form a thick paste and set aside.
5.
Squeeze a few drops of lemon juice into a bowl with egg whites and beat with an electric whisk until thick bubbles appear.
*Without lemon juice, you can also drop a little white vinegar to stabilize the protein, which will have the same effect.
6.
Then add 1/2 of the granulated sugar and continue to beat until obvious lines appear.
*In the process of whisking the egg whites, you can add less sugar, but I don't recommend not adding it at all. It will be difficult to whisk and it will defoam easily.
7. Finally add the remaining sugar
8. Continue to beat until you lift the egg beater into a small pointed hook shape.
9.
Take 1/3 of the meringue, put it in the egg yolk paste, cut and mix evenly.
*Remember not to stir in a circular motion, and must use up and down mixing or cutting to avoid defoaming.
10. Pour all the egg yolk paste into the meringue, and cut and mix again evenly.
11.
Put the prepared meringue into the piping bag, and cut a small opening at the bottom of the piping bag.
*Sisters who don't have a piping bag directly take a fresh-keeping bag instead, just cut a small opening at the bottom.
12. Brush a thin layer of oil on the nonstick pan
13. Squeeze the paste into the pan in the shape of a round cake.
14.
Turn on low heat, fry until the bottom is set, then turn it over.
*Be sure to turn on a low heat and use a non-stick pan! The time for the muffins to be fully cooked is very short. Pay attention to the shape of the bottom.
15. Take out until both sides are slightly yellow.
16. One more thing here, because this small muffin is added with mango puree, it is softer and stickier than usual, which is normal, don’t worry~
