Recipe: Baby egg yolk rice cracker

Home Cooking Recipe: Baby egg yolk rice cracker

Notes:

My family, eight and a half months, refused to eat rice noodles with a spoon, but loved egg yolk biscuits. Therefore, with reference to the recipe for making rice cakes, the egg yolk was added, and the taste was OK, and the children also loved it. Disadvantages: The next day is soft, not just baked delicious...

Ingredients:

Steps:

  1. Home Cooking Recipe: Mixing and stirring walnut oil, milk powder and rice flour

    Mixing and stirring walnut oil, milk powder and rice flour

  2. Home Cooking Recipe: Add egg yolk and continue to stir evenly

    Add egg yolk and continue to stir evenly

  3. Home Cooking Recipe: You can preheat the oven to 170 degrees and put the dough directly into the baking pan.

    You can preheat the oven to 170 degrees and put the dough directly into the baking pan.

  4. Home Cooking Recipe: Place in the middle of the oven, 170 degrees, 15 minutes. The oven temperature in my house was low, so it was baked for 20 minutes, but the back was a bit darker.

    Place in the middle of the oven, 170 degrees, 15 minutes. The oven temperature in my house was low, so it was baked for 20 minutes, but the back was a bit darker.

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