Baby snacks: Finger biscuits with milky fruit puree

Cooking Instructions

1. All the ingredients needed are weighed and set aside. Milk powder and flour are put together.

   

2. Pour the puree and egg yolk together and pull evenly with an egg draw.

   

3. Add the milk powder and continue to pull the flour evenly with egg whipping.

   

4. The final batter state is this sticky, low and won't go away anytime soon. Set aside.

   

5. Beat the egg whites with a whisk at high speed until there are dense bubbles, and add starch.

   

6. Continue to beat at high speed until the egg whip has a small upright point.

   

7. Pour one-third of the egg whites into the egg yolk batter and mix well with a spatula.

   

8. Pour the evenly mixed batter back into the remaining egg whites and continue to mix well.

   

9. Preheat the oven to 110 degrees and place the batter in a piping bag.

   

10. Squeeze into a baking pan and the extra batter can be squeezed into adzuki beans in the gaps.

    

11. Heat the oven at 110 degrees for about 30 minutes, and let it cool. Crispy and crispy, toothless babies can also eat, finger shape is convenient for babies to grasp, and it is sealed and stored after eating.