Small addition amount/simple operation
Egg yolk biscuit, milk millet cake, vegetable biscuit, miscellaneous vegetable small French fries, finger egg crisp, finger yam crisp.
Egg yolk biscuit
2 egg yolks, 5g corn starch, milk powder 15g. Separate the egg yolk from the egg white and yolk, and beat the yolk with an eggbeater until the color becomes lighter. Sift in corn starch and milk powder, cut or stir until there are no particles, put them in paper bags, squeeze them into a baking tray with silicone oil paper, put them in a preheated oven, and heat them up and down 150 degrees, 10 minutes.
Naixiang millet cake
75g of rice, 75g of formula milk, 30g of egg white and a little lemon juice. Put rice and formula milk into a cooking machine and stir them into a fine mixture. Sift the millet paste, drop a few drops of egg white and lemon juice to eliminate foaming. Add millet paste, cut it in half or stir it evenly, put it in a paper bag, squeeze it into a baking tray with silicone oil paper, and bake it in a preheated oven 120℃ for 90 minutes.
Vegetable biscuit
Low-gluten flour 70g, broccoli 30g, carrot 30g, walnut oil 20g, yeast1g. Crush blanched broccoli and carrots together, and then squeeze out the water by hand. Add yeast, walnut oil and chopped vegetables into low flour, stir into flour floc, pour it on the kneading mat, knead it into smooth dough, cover it with plastic wrap, wake it up for 40 minutes, roll it into 3 mm thick dough or punch a hole with a fork, emboss it with a mold, put it into a preheated oven, and heat it up and down 160 degrees 10.
Assorted vegetables and potato chips
Potato 120g, broccoli 15g, carrot 25g, egg 1, low-gluten flour 25g. Peel potatoes and carrots, cut them into small pieces and steam them together. Blanch broccoli, chop it, roll steamed potatoes and carrots into mud, add broccoli, eggs and low flour, stir well, put it in a paper bag, squeeze it into a baking tray with silicone oil paper, put it in a preheated oven, and fire at 160 degrees for 25 minutes.
Finger egg crisp
1 egg, 10g low-gluten flour, 5g milk powder and a little lemon juice.
Separate egg white and egg yolk in a water-free and oil-free container, sieve 5g into egg yolk, stir evenly with low powder, drop a few drops of lemon juice into egg white, and send it to dry and foam. Cut or stir one third of the egg white cream into the egg yolk paste, pour it back into the remaining egg white cream and stir it evenly, then sift in 5g of low-gluten flour and 5g of milk powder and stir it evenly, put it in a paper bag and squeeze it into a baking tray with silicone oil paper, then put it in a preheated oven, and heat it for 150 degrees 15 minutes.
Finger yam crisp
60g iron stick yam, 2 egg yolks, milk powder 10g. Peel the yam and cut it into small pieces. Take egg yolk, yam, egg yolk and milk powder and put them into a cooking machine to be fully pulped, showing a fluffy state without bubbles, and continue to beat them with an egg beater until there are obvious lines. Put it in a paper bag, squeeze it into a baking tray with silicone oil paper, put it in a preheated oven, and fire at 120 degrees for 25 minutes.