Endless baby milk powder can be made into soluble beans, which melt in your mouth and can be consumed by babies over six months old. If the baby doesn't like to eat vegetables, you can add fresh fruits and vegetable purees during the production process to supplement the baby's vitamins, plus milk powder and eggs. It is very nutritious and can be eaten. The milk bars exude a strong milk fragrance and are delicious when eaten. It tastes sweet in the mouth, with a hint of cranberry acidity.

Smooth little milk recipe:

Preparation method:

Step 1: Pour the milk powder into the pot, bring to a boil over medium-low heat and then pour in a little Sugar, condensed milk. Then pour the starch into the pot and stir continuously. When it becomes thicker and resembles a paste, remove from the heat.

Step 2: Boil the milk paste until it becomes semi-solid and can no longer flow. Pour the milk paste into a container while it is hot. Let it cool and then put it in the refrigerator for about four hours. If If you are not in a hurry to eat it, you can leave it overnight.

Step 3: Use your fingers to gently press the milk jelly inward along the inner wall of the container. The milk jelly will easily detach from the container. Flip the milk jelly downwards and take out the milk jelly. Cut the milk jelly into small pieces. piece.

Step 4: Roll it in shredded coconut, or wrap it in bread crumbs and put it in the oven. Step 5: My method can be eaten directly, it is softer and glutinous. Second For this method, you need to put it in the oven at 150~180 degrees for about 10 minutes. The outside will be crispy and easier to shape.

Ingredients for milky corn steamed buns: 20g milk powder, 150g flour, 50g corn flour, 2g yeast, suitable for babies aged 8M+ and above. Preparation method: 1. Use 120ml warm boiled water for milk powder, brew well, add yeast and mix well; 2. Add flour and cornmeal, stir with chopsticks into a flocculent form; 3. Knead into a smooth dough, you can knead for a while;. 4. Place in a warm place to ferment. Winter is relatively cold, so you can ferment it in a steamer with a water temperature of 45°; 5. Ferment for 40 minutes, the specific time depends on the temperature. As long as it ferments to twice the size, it will not shrink when you poke it with your finger; 6. After pulling it apart If the inside is honeycomb-shaped, it means the fermentation is complete; 7. Spread a layer of flour on the chopping board and start rolling the dough to expel the internal gas; 8. Roll it out after folding it in half, fold it in half and then roll it out again, repeat this three or four times, this step is more important; 9. Finally, roll the dough into a thickness of about 2cm, and use a mold to press it into a cute shape; 10. Wet the gauze, put cold water in the pot, and steam the cold water for about 15 minutes. Do not open the lid immediately after steaming, and simmer for another 5 minutes. Milk-flavored corn buns are served.