Some people are more comfortable with powdering, but it's safe to eat without aluminum. The main elements in it are calcium carbonate, sodium carbonate, maize starch, and so forth, which vary from one brand to another, but the puffed-up composition is largely thermally harmless to humans, and the yeasts are used to make buns, hairdressers, bread, etc., but the fermentation takes time, but the advantage of powdering is that it can produce gas quickly with water, making cookies, cakes, etc. loosely. If some mothers care about it or don't do it without a bubble, the harm of powdering is mainly aluminum-based powder, which contains 10% aluminium, which many bad traders use to make food with cheap powder to reduce production costs. And again, some kids don't like meat or bite it, but red meat is a good source of iron, so I put meat in this banana muffin that I made today, because it's not enough to eat it, if the child can accept that we can increase it properly next time. It's my game of killing children who don't like meat. Unless he doesn't like banana muffins, he'll eat them
this cookie is particularly delicious, and it's simple to make it without having to use an electric omelet. taste immediately, very soothing. all four tastes are very good, cocoa can be eaten by children over 3 years of age, while others over 1 year of age can eat a small amount. the most important step a baby can take to make this cookie is to soften the butter, which is neither melted nor hard, and it's a pit if it's easy to press a finger, the melted butter is liquid, the soft butter is solid, and it must be grasped, and we can easily mix it with an egg-beater without hindrance, as if it were very smooth to mix up to 60% of the cream. ha ha
Biscuit is actually relatively simple inside baking. This time it looks a little cumbersome, but it's not hard to break it up. I've always used this formula, and you can always make ordinary cookies, and it's really good, and it's very clear. I'm already down to the minimum of sugar in this formula. It's really good, and it's easy to form without it. If you fail, think about whether the ratio is wrong and whether there's another butter in place, which is very important! Today, focusing on the issue of softening butter, 90 per cent of the failure of many to make cookies is due to the problem of softening butter. Like the hotter butter in winter, it could be hard. What should we do? We can cut the butter in small pieces, drop it in a 35-degree hot water, and the bubble will go soft. Never get hot water. It'll melt. The melting point for butter is about 28 degrees, and more than 34 degrees will be liquefied, so why sometimes in the summer delivery is a problem because it's too hot? If it's a big frozen butter, it's not suitable for a hot water bubble, because there's also a way to get heat imbalanced, so cut butter around the container with a wind blower, it's softer, softer butter, and it's easy to stick your fingers in, but he hasn't become liquid, mixed up as if it's a hairy butter, and if the butter turns liquid, it can be put in a freezer and then become solid
