Finger biscuits are healthy complementary foods for babies and train their chewing ability

Finger biscuits are healthy complementary foods for babies and train their chewing ability

Overview

Finger food is indispensable for training chewing ability. As for the early finger food, the characteristic of the food is that we can change its properties by gently pinching the food with our hands. This is primary solubility. Banana chunks and ripe avocado chunks are both highly recommended. The second stage is called the intermediate chewing stage. The characteristics of the food at this stage are that we have to pinch it hard to change its characteristics. It is suitable for babies aged 7-9 months, that is, babies who need complementary food for 2-4 months. At this time, the key food teething biscuits come on stage. You can eat melted beans and puffs on the market, as well as finger biscuits that I will introduce today. Before eating, make sure you have added egg whites and egg yolks to avoid allergies. I would like to add that the idea of adding egg yolks at 8 months old and egg whites at one year old is already outdated. As long as egg yolks are added and you are not allergic, you can add egg whites. Reference month age: 8M+ This recipe has a supporting video, which can be viewed on the WeChat official account of Five Meals a Day. I am a national child nutritionist. I am familiar with the healthy dietary needs of infants and young children and am proficient in cooking. Is your baby picky about food, anorexic, or doesn't like to eat? How to supplement calcium, iron, zinc and selenium? We can help you solve it all.

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Ingredients

Steps

  1. Sift the flour. Separate egg whites and egg yolks. Beat the egg whites. Beat the egg whites at low speed first, then medium speed - high speed - medium speed - low speed, so that the egg white foam will be fine. Beat until the foam is fine.

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  2. Add the first sugar, about 7g (sugar is added three times) and beat slowly with resistance until it reaches a small peak.

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  3. Add sugar for the second time, keep going at high speed, and it will take a while for the lines to appear, and it can be turned upside down.

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  4. For the third time, mix the sugar at low speed until the sugar melts. Use a spatula to scrape in the egg whites splashed on the edge of the egg bowl. The egg beater does not touch the wall of the bowl for a few turns (the purpose is to eliminate large bubbles) and finally beat to a dry foaming state with short tips.

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  5. Pour the sugar into the egg yolks.

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  6. Use the eggbeater you just used to beat the egg whites and beat them immediately. Beat the egg yolks at high speed until the egg yolks turn white and thick, and the foam is fine.

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  7. Scrape in the egg yolk that has built up on the side, and continue beating until the egg yolk paste drips when you lift the egg beater, and the texture does not disappear for a period of time, and the volume is 2-3 times larger than the original size.

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  8. Preheat the oven to 170 degrees. Check whether the meringue is still smooth and delicate. If it becomes rough and dry, beat it with a manual egg beater for a few times and it will recover. Pour the egg yolk paste into the meringue all at once and mix evenly.

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  9. Add the flour and mix well until the flour is not visible.

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  10. Pour all the batter into a piping bag with a piping nozzle, and squeeze it onto the baking sheet. When squeezing, try to be as even as possible, and you will slowly get the feeling.

    Finger biscuits are healthy complementary foods for babies and train their chewing ability step 10

  11. After squeezing, put it in the oven until the surface is golden brown (the time is only approximate, everyone's oven temperament is different, so pay attention to the last few minutes.

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