Finger crackers
By VicentaLakin
THE ABILITY TO CHEW IS NOT LESS THAN THE ABILITY OF THE FINGER FOOD, AND THE PRE-FINGER FOOD, THE CHARACTERISTIC OF WHICH IS THAT WE SQUEEZE THE FOOD GENTLY WITH OUR HANDS, CAN CHANGE HIS SEXUALITY, WHICH IS PRIMARY SOLUBILITY. IT'S LIKE BANANAS, RIPE BERRIES, BOTH VERY RECOMMENDED. AT THE SECOND STAGE, CALLED MID-CHEWING, IT'S THE FOOD THAT WE HAVE TO SQUEEZE TO CHANGE IT. IT APPLIES TO CHILDREN AGED BETWEEN 7 AND 9 MONTHS, I.E. TWO TO FOUR MONTHS. IT'S TIME FOR THE CRITICAL FOOD GRINDERS. THE SOYBEANS AND PUFFS ON THE MARKET CAN BE EATEN, AND THE FINGER COOKIES THAT ARE TO BE INTRODUCED TODAY, BEFORE EATING, MAKE SURE THAT THEY ARE NOT ALLERGIC TO PROTEIN AND YOLK. TO ADD, EIGHT MONTHS OF YOLK, ONE YEAR OF AGE, AND ONE YEAR OF PROTEIN ARE TOO OLD TO ADD. MONTHLY REFERENCE AGE: 8M + THIS RECIPE HAS A VIDEO WITH A MICRO-LINK PUBLIC "FIVE-DAY FEEDS" CAN YOU SEE ME AS A NATIONAL CHILD NUTRITIONIST WITH A GOOD KNOWLEDGE OF THE HEALTHY DIETARY NEEDS OF INFANTS AND YOUNG CHILDREN, A GOOD COOK, A BABY'S CHOICE, ANOREXIA, AND A BAD DIET? HOW DO YOU FIX CALCIUM ZINC? WE'LL FIX IT FOR YOU。
Recipe Recommendations
- low powder 60g
- eggs of 2
- fine sugar 20g
- sweet fragrance
- roast
- ten minutes
- simple
Steps for Finger crackers
1
Low powder sift. Eggregation, yellow separation. Get rid of the egg. Low-speed disassembly and then medium-speed-medium-low-speed so that the emelting foam is thin. Hit the foam thin。2
plus the first sugar, about 7g (accelerated three times) is slowly stylished and hits a little tip。3
Plus a second sugar, it's always high speed, and it's got an inch of tattoos and rebutt。4
The third sugar, low-speed mixing until the sugar melts, scrapes the proteins splattered on the edge of the egg basin with a razor, and the egg-beater does not touch the wall of the basin (with the aim of eliminating the bubble) ends up in a dry bubble, with a short tip。5
Sugar pours into yolk。6
Directly with an eggbeater that just hit the protein, without electricity, spreads at high speed until the egg yolk gets thicker and the foam is thinner。7
The yolk that was built on the side went in and continued to fight until the egg-beater raised the yolk drop, and the pattern remained intact for some time, two to three times the size of the initial period。8
The oven preheats 170 degrees. Check if the protein cream is still smooth and thin, and if it gets rough and dry, it recovers with a few strokes with a hand-plug. The yolk paste drops into the protein cream in one shot, evenly mixed。9
Add low flour, cut evenly, and not see flour。10
All the pasta is pouring into a flower bag, squeezing on the grill, squeezing as evenly as possible, and slowly senses。11
Squeeze it into the oven, and it'll be fine on the face (time is just about, everyone's temper may not be, and last few minutes watch。Finger crackers Make Tips
This recipe has a video that shows me as a national child nutritionist with a good knowledge of the healthy dietary needs of infants and young children, good cooking, baby choice, anorexia, not eating? How do you fix calcium zinc? We'll fix it for you. Micro-public: 5 meals a day. I'll walk you through the nutritional diet。