From childhood to adulthood, the most comforting thing for my mother was that I never picked and chose what to eat, so when I grew up, my body was strong and I never got a disease worse than a cold or a fever.However, I believe that most children have the bad habit of picking and choosing, hating carrots, peppers, and cabbage... something that doesn't bother their mothers.On that day, it suddenly occurred to me that if you change the shape and color of the food, incorporate it into other materials, make it difficult for babies to detect its presence, but still be able to absorb the nutrients in it, it would be beautiful!

WHAT YOU NEED

Ingredients

Half a carrot
5 eggs
Protein five
40 grams of milk
60 grams of corn oil
Low powder 90 grams
1/4 teaspoon of powder
Dry some cranberries.
Fruit juice in moderation
50 grams of fine sugar

How TO MADE Carrots and cranberries

Steps 1 to 4

1. Carrots and milk are mixed in a food processor and filtered to preserve the juice.

2. Add corn oil to the carrot juice and stir until completely emulsified.

3. Powder mixed with sieve.

4. Quickly stir with a hand-held scrambler.

Steps 5 to 8

5. Add the egg yolk and stir evenly.

6. Add all the egg yolks and mix into the egg yolk paste.

7. The step-by-step sugaring method breaks the protein down to eight whole hairs.

8. Protein and egg yolk are mixed and cut evenly with a razor blade into a cake paste.

Steps 9 to 12

9. Sprinkle the cranberries dry and stir evenly.

10. Pour the cake paste into a baking tray covered with grease paper, preheat at 180 °C and bake for 15 minutes.

11. The baked cake is taken out, spread evenly on one side, and rolled inward.

12. Refrigerate for a while, wait for it to cool and then cut it.

13.