Oil-free, Egg-free and Sucrose-free Biscuits (for Allergic Babies)
1.
Steam the sweet potato and purple sweet potato first, let cool and set aside.
2.
Peel the purple sweet potato, add low-gluten flour (low protein content, not easy to cause protein allergies), sugar substitutes (I used two sugar substitutes, the taste is similar), milk powder (amino acid milk powder for babies with allergies), and baking soda.
3.
The sweet potato and purple sweet potato dough are kneaded in two pots respectively. Because there is no yeast (some babies are also allergic to yeast), the dough will not be fluffy, but it still needs to wake up for about 20 minutes.
4.
As shown in the picture, the basic materials for making cookies.
5.
When you wake up, prepare the shape mold your baby usually likes. I accidentally found a small peach heart-shaped mold, baked out of the size similar to Wangzi small steamed buns, the baby likes it very much!
6.
Roll the dough to a thickness of about 5 mm and start pressing the mold.
7.
Put the formed biscuit dough, pierce a few small eyes with a toothpick, and preheat the oven at 150 degrees for 10 minutes.
8.
The baked purple sweet potato biscuits are delicious! Because there is no oil, eggs and white sugar, the taste will not be so fragrant, but it is indeed safe for the baby to eat! Interestingly, I found that purple sweet potato biscuits are harder than sweet potato biscuits!
Tips:
The types of food that babies with allergies can eat vary from person to person. Minbao parents are asked to make biscuits suitable for their babies according to the foods their babies can eat!
This formula is also suitable for adults who do not like to eat oily custard!