Various fruit puree quick breakfast | Can be eaten even without teeth

Baby's colorful fruit puree breakfast is delicious and not the same

Yam egg yolk balls, spinach-filled mini steamed buns, purple Potato sandwich pancakes, sweet potato and yam sandwich cakes, popped berry puree pie, and dragon fruit macarons.

1. Yam and egg yolk balls:

1. 50 grams of iron bar yam, carrots, egg yolks, and apples. Boil the yam and carrots. Boil the eggs. Take the yolk part and yam. Mash into puree;

2. Chop carrots and apples, mix them all evenly, take part of the yam puree to make small cakes, squeeze in the puree, and roll into balls again.

2. Pitaya macarons:

1. 40 grams of dragon fruit juice, 70 grams of low-gluten flour, 60 grams of formula milk, 100 grams of yam puree, add the dragon fruit Press, take 40 grams of juice, steam and press yam into puree, mix dragon juice, flour, egg yolk, and formula milk evenly. Put the egg white into a water-free and oil-free bowl and beat until it forms small peaks. Take 1/3 of the dragon fruit paste. Stir evenly;

2. Stir evenly, put it into a piping bag, squeeze it into a non-stick pan, cover it, keep the fire to a minimum throughout the process, and turn it over with your hands until the surface is not sticky, squeeze in the yam paste, and squeeze Add the puree, cover with another piece and it's done.

3. Sweet potato and yam sandwich cake:

1. 80 grams of sweet potato, 120 grams of yam, puree, steam and pound the sweet potato and yam into puree, and roll into balls;

2. Mix the two colors and press into small cakes, squeeze in the fruit puree, form into balls and put them into the mold, and press out the flower shape. It is so delicious.

4. Popped berry mud pie:

1. Toast, bread, black sesame seeds, an egg, puree, cut the sides of the toast, cut it into two pieces and roll it thinly with a rolling pin , squeeze into the puree, fold over and press it tightly with a fork, beat the eggs, coat with egg liquid, sprinkle with black sesame seeds, brush oil on a non-stick pan, add bread and fry until golden brown on both sides

5. Purple Potato sandwich cake:

1. 100 grams of purple sweet potato, white sesame puree flour, 15 grams of banana. Steam the purple sweet potato and press it into puree. Add flour and knead it into a dough. Chop the banana and add the banana. Puree, squeeze the puree on it, first seal it like this, then roll it into a ball and press it into a cake, put white sesame seeds, brush some oil on the non-stick pan, add some water, cover it, and fry until both sides are cooked.

6. Spinach-filled steamed buns:

1. Fruit puree, 50 grams of spinach puree, 100 grams of flour, 1 gram of yeast, 10 grams of milk powder, blanch the spinach and add a little Water, beat into puree, take 50 grams of flour, yeast, milk powder and fruit puree and mix into fluff, knead into a smooth dough, change the dough into 2 3 cm thick dough sheets, squeeze on the puree, and then cover with another piece of dough Slice it, press it into a flower shape, put it in a warm place to ferment until it doubles in size, steam it for 10 minutes in a pot with boiling water, and simmer it for 2 minutes. It’s delicious.