A banana makes a small snack for your baby: milky banana finger biscuits

Cooking Instructions

1. One egg, egg whites and yolks separated.

   

2. Put 60 grams of bananas in the egg yolk, puree and mix well.

   

3. Pour in low-gluten flour and baby milk powder, mix evenly with a spatula and set aside.

   

4. Beat the egg whites at high speed until they are dense and bubbles, and add cornstarch.

   

5. Continue to beat at high speed until the firm foam is formed, indicating that the egg whip has small upright sharp corners.

   

6. Pour one-third of the egg whites into the egg yolk paste and mix up and down with a spatula.

   

7. Pour the evenly mixed batter back into the remaining egg whites and continue to mix well. Place in piping bag and preheat in the oven at 110 degrees.

   

8. Squeeze the batter into a baking sheet and put in the oven at 110 degrees for 35 minutes.

   

9. Bake it and let it cool, seal and store it if you can't finish eating. Crispy and crunchy, it crumbles as soon as you twist it. Toothless babies can also eat, my baby is chasing the back of the butt to eat