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|4 level scoops (about 18g)|
Lemon juice (or white vinegar)
How to make melt-in-your-mouth beans (unsweetened version, 6 months + baby food)
3 egg yolks, as clean as possible for babies under 1 year old, not mixed with egg white, in a bowl without water or oil.
Add a few drops of lemon juice or white vinegar to the egg yolks, mainly to get rid of the fishy smell, or you can leave it out and whip the yolks with a whisk on high speed.
Beat the egg yolks patiently until they are white and the crosses do not disappear easily.
Sieve the milk powder into the whipped egg yolks, be sure to toss with a silicone knife, don’t stir to avoid defrosting.
Attach the laminating mouthpiece and put it in a laminating bag (the laminating mouthpiece is 6mm, without it you can cut a small opening about the thickness of a toothpick. )
Squeeze it on top of the baking mat.
Place in preheated oven at 120° ahead of time. Bake on medium heat at 100° for 15-20 minutes without turning the oven on. (The temperature and time depends on your oven temperament.)
Take the baked melted beans out of the oven and let them cool. They will come off the baking mat automatically when you touch them with your hand. Put them in your mouth and they melt in your mouth.
Finally, put them in an airtight box to protect them from moisture.
1. collapsed in the middle, too low temperature.
2. Skin too hard, too long to squeeze the melted beans.
3. small head on top, not enough preheat.
4. Baked batter, high temperature or long time, adjust appropriately.