A bowl of rice porridge to make a small snack for your baby: homemade rice crackers

Cooking Instructions

1. Let the rice porridge cool and beat it into rice milk with a whisk at high speed.

   

2. Add 20 grams of flour and stir well and set aside.

   

3. Add two egg whites and sugar, and beat with a whisk at high speed.

   

4. When there are dense small bubbles, add cornstarch and continue to beat.

   

5. Beat until the egg drawer has a small sharp corner that stands upright. Preheat the oven at 120 degrees.

   

6. Add one-third of the egg whites to the rice batter and mix well with a spatula.

   

7. Stir well with the rice batter and pour back into the remaining egg whites. Continue to stir and mix well.

   

8. Put the batter in a piping bag and squeeze it into a baking sheet.

   

9. Heat up and down at 120 degrees for about 30 minutes. It is lightly fragrant with rice, slightly sweet, crispy and delicious