Been down with the terrible viral sinus infection last week, and I tried to "force"…
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These few days where I had been spending time with the little one at home because of her bad cough, and then her school’s outbreak of HFMD, I was searching online for many toddler friendly recipes.
I started to realise that she’s getting pickier in her food choices! So I am thinking of making food for her, which would be less sweet and salty. I also wonder if that’s because the food I cook is quite different from the school’s menu. Speaking of which, I think I need to request for their menu, because it seems like what they serve is different from what they display on the board outside the centre.
Anyway, yesterday I tried out these 小面包 recipe. They are piped out in sizes that are toddler friendly, and should taste like bread.
But I guess I overmixed the batter and they turned out really flat lol! The husband said that the “bread sticks” looked like rice biscuits haha!
So this morning, I took some time to modify the recipe again, and the texture really turned out better! It has slightly eggy taste, taste a little in between bread and pancake. It’s not super soft, probably because I used plain flour, but I think is acceptable for toddler taste! This recipe is also not sweet, just mildly sweetened. If you prefer it to be slightly sweeter, can use 1 tbsp sugar.
Black Sesame Little Bread Sticks – Recipe adapted from 洪小龙 Facebook Page
(Makes about 10 bread sticks, about 7x2cm)
– 35g cake / plain flour
– 5g black sesame powder
– 3/4 tbsp sugar
– 1g milk powder
– 1 egg, beaten
– 1/4 tsp baking powder
1. Place all dry ingredients in a medium sized bowl. Mix well using spatula.
2. Make a well in the middle of the bowl. Add in the beaten egg and mix till just combined. Take care to not overmix the batter, else the bread sticks may turn out flat after baking.
3. Preheat oven to 150C. Place batter into piping bag or ziplock bag. Snip off the bottom corner of the piping bag, pipe the batter on lined baking tray. Take note not to snip off too much of the piping bag so you can pipe the batter better. I pipe in zigzag manner, into a stick.
4. Bake in the preheated oven at 150C for about 10-12 mins, then turn up the temperature to 160C/165C for about 2-3 mins for browning.
5. Cool completely.
And, this was my first try yesterday:
The original recipe is simply just: 40g cake flour + 3g formula milk powder + 1 egg.
– If your child is below 1 year old, you might want to omit the baking powder if you prefer. I find it quite ok for finger food for children around 1 year old also. Just ensure that your child chewing skills is good enough 🙂 Always try the food out before offering to your child.
– I am also quite particular with “chemicals” or additivies used in baking. For my baking powder, I am using Rumford non-aluminum baking powder.
– I also chose to use plain flour because most cake flour is bleached, and it means that the flour has been treated with nasty stuff to make it lighter in taste. If you know of any cake flour that is not bleached, please let me know! 🙂