First, banana slices:
1, 20g of milk powder, one banana, starch 13g, eggs 1, sliced bananas, broken eggs, and added with starch and milk powder;
2. Stir evenly without particles, coat banana slices with a layer of egg liquid, preheat in the oven, and bake at 170℃ for 25-30 minutes.
Second, milk-flavored pitaya dissolves beans:
1, 25g of pitaya jam, 2 egg whites, 25g of starch 12g, 25g of milk powder and pitaya juice are boiled to a paste with low fire, sieved once, and the milk powder is added and stirred evenly;
2. Freeze the egg white until there is ice residue, add a few drops of lemon juice, and beat at high speed until there are lines, and add starch to beat until there are small vertical hooks;
3. Put the 1/3 protein into the batter and mix well. Pour into the egg white cream and stir well. Preheat in oven 100℃ for 5 minutes and squeeze into baking tray for 60 minutes.
Three, milky purple potato biscuits:
1, 60g of purple potato, 20ml of formula milk, egg yolk 1, flour 10g, steaming purple potato, adding egg yolk 1 piece and formula milk 15ml, and stirring evenly;
2. Add a small amount of 10g sieved flour several times and stir evenly;
3. Mount a flower bag, spread oil paper on the flower mounting nozzle and squeeze it into a biscuit shape, and bake at 140 for 20 minutes.
Fourth, the baby version has a lot of fish:
1, a spoonful of milk powder, potatoes 120g, corn oil 10g, low-gluten flour 80g, potatoes are steamed and pressed into mud, and flour, milk powder and corn oil are added and stirred into floccules;
2. Knead the dough into smooth dough, roll it into pancake shape with oil paper, press it out with a die, heat it up and down 180 degrees, and bake it for 12 minutes.
Five, leek biscuits:
1, 30g of low-gluten flour, 5g of milk powder, white sesame 10g, 2 eggs, chopped green onion 15g, 25g of auxiliary food oil, eggs+sugar+oil, and stirring evenly;
2. Sieve in low-gluten flour. Add chopped green onion and sesame seeds, stir well, and squeeze into a baking tray. Bake at 150 18 to 20 minutes.
Six, milky spinach dissolved beans:
1, 25g of spinach puree, 2 egg whites, 25g of starch 12g, 25g of milk powder and spinach blanched, mashed, sieved once, added with milk powder and stirred evenly;
2. Freeze the egg white until there is ice residue, add a few drops of lemon juice, and beat at high speed until there are lines, and add starch to beat until there are small vertical hooks;
3. Put the 1/3 protein into the batter and mix well. Pour into the egg white cream and stir well. Preheat in oven 100℃ for 5 minutes, and bake in baking tray for 60 to 90 minutes.