Snacks for babies of 1 month old to satisfy their cravings

Less added/easy to operate

Egg yolk biscuits, milk-flavored millet cakes, vegetable biscuits, mixed vegetable chips , finger egg cake, finger yam cake.

Egg yolk biscuits

2 egg yolks, 5g corn starch, and 15g milk powder. Separate the eggs, egg whites and egg yolks, keep the egg yolks, and use a whisk to beat the egg yolks until they become lighter in color. Sift in the cornstarch and milk powder, cut and mix or stir until there are no particles, put into a piping bag, squeeze into a baking tray lined with silicone paper, and place in a preheated oven, heat up and down to 150 degrees for 10 minutes.

Milk-flavored millet cake

75g millet, 75g formula milk, 30g egg white, a little lemon juice. Place the millet and formula milk in a food processor and blend until smooth. Sift the millet paste, add a few drops of egg white, and beat with lemon juice until foamy. Add the millet paste and cut it in half or mix evenly, put it into a piping bag, squeeze it into a baking tray lined with silicone paper, and put it in a preheated oven at 120 degrees for 90 minutes.

Vegetable biscuits

70g low-gluten flour, 30g broccoli, 30g carrots, 20g walnut oil, 1g yeast. Blanch the broccoli and carrots and smash them together, then squeeze out the water with your hands. Add yeast, walnut oil and chopped vegetables to the flour and stir to form a dough. Pour it onto the kneading mat, knead it into a smooth dough, cover it with plastic wrap, and let it rest. Let the dough last for 40 minutes, roll it out into a 3 mm thick dough or poke holes with a fork, use a mold to emboss the dough and put it into the preheated oven, heat it up and down to 160 degrees for 10 minutes.

Vegetable French Fries

120g potatoes, 15g broccoli, 25g carrots, 1 egg, 25g low-gluten flour. Peel potatoes and carrots, cut into small pieces and steam them together. Blanch the broccoli and chop it into pieces. Crush the steamed potatoes and carrots into a puree. Add the broccoli, eggs and cake flour and stir evenly. Put it into a piping bag and squeeze it into a baking tray lined with silicone paper. Place it into a preheated baking sheet. A good oven is heated up and down at 160 degrees for 25 minutes.

Finger Egg Crisp

1 egg, 10g of low-gluten flour, 5g of milk powder, and a little lemon juice.

Separate the egg whites and egg yolks in a water-free and oil-free container, sift 5g into the egg yolks, stir the flour evenly, add a few drops of lemon juice into the egg whites and beat until dry foam. Add one-third of the meringue to the egg yolk paste and mix or stir evenly. Pour back into the remaining meringue and stir evenly. Sift in 5g of low flour and 5g of milk powder. Stir evenly. Put it into a piping bag and squeeze it into a baking tray lined with silicone paper. Plate and place in the preheated oven at 150 degrees for 15 minutes.

Finger yam cake

60g iron bar yam, 2 egg yolks, 10g milk powder. Peel the yam and cut it into small pieces. Put the egg yolk, yam, egg yolk and milk powder into a food processor and beat thoroughly until it becomes fluffy without bubbles. Continue beating with a whisk until there are obvious lines. Put it into a piping bag and put it on a baking tray lined with silicone paper, and put it in a preheated oven at 120 degrees for 25 minutes.