1. Separate the egg yolk from the egg white, put them in a container without water or oil, try to clean the egg white, and squeeze a proper amount of lemon juice into the egg yolk.

2. High-speed transmission. Because there are fewer egg yolks, you can tilt the basin to one side and let the eggbeater touch the egg yolks as much as possible. Be patient, it will take about ten minutes. It's kind of like a line when the cream comes. It's almost ready.

3. Add milk powder and mix well. The technique is stirring, stirring from bottom to top, and crossing.

4. Put it in a paper bag, cut a small hole and squeeze it into the baking tray.

5. Oven 100 degree, preheat in advance 10 minute, and bake for 25 minutes.

Every oven is different. Personally, I don't think it has much reference significance for temperature. Be sure to keep an eye on it You can choose to bake at about 200 degrees for a few minutes, but you must watch it. Success or failure is in an instant. When the surface is as shown in the figure, manually close the oven and take out the baking tray. Just cool down. It feels a little soft when you take it out of the oven, and it will be brittle when the temperature is low.

Egg yolk is rich in lecithin, protein fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements, and it is very nutritious. The baby thinks that the smell of egg yolk is not easy to accept. It can be made into egg yolk and dissolved beans, and lemon juice can be added to cover up the fishy smell. Iron and calcium are supplemented with sesame walnut sauce, which makes the taste more mellow and melts in the mouth. As the baby's first snack, it is perfect, and it can also exercise hand-eye coordination and grasping ability.