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用簡單的食材，0技術的操作，做出賞心悅目看起來又很高級的寶寶蛋捲，配上一杯溫溫的牛奶，就是滿分的下午茶點心 ! 因為孩子最近莫名的排斥蔬菜，所以除了原味以外同場加映蔬菜口味!
食材
原味蛋捲
- 小寶寶 : 雞蛋一顆、鮮奶15ml (或配方奶) 、低筋麵粉20g
- 大寶寶 : 雞蛋一顆、鮮奶15ml (或配方奶) 、低筋麵粉20g、糖粉3g 、香草籽醬(微量)
蔬菜蛋捲
- 綠色蔬菜燙熟後用調理機打成細泥，取10g (不用過篩)
- 將15ml鮮奶 (配方奶)替換成 『10g的蔬菜泥 + 5ml的鮮奶(或配方奶)』，其餘不變
另外備一份3g 無鹽奶油 (煎蛋捲用)
家長事前準備
- 所有材料準備好，可讓孩子參與前置作業的備料及面糊裝袋
做法👇
1.將糖粉加入蛋液內，用打蛋器攪拌均勻(若無加糖可省略此步驟，直接將蛋液打散即可)
2.加入鮮奶15ml(配方奶)和香草籽醬，攪拌均勻
步驟 3-11 請見以下影片
3.加入過篩好的低筋麵粉，攪拌均勻
4.將麵糊裝入擠花袋內後綁緊備用
5.同步驟製作蔬菜口味
6.平底鍋開小火熱鍋後稍微塗一層薄薄的無鹽奶油
7.擠花袋剪一小口，以畫圈圈的方式在平底鍋內擠入面糊
8.大約煎30秒左右確認面糊可輕易被剷起來表示已經熟了
9.趁熱捲起來
*如果喜歡吃軟的口感的話這樣就算完成
10烤箱上下火130度 預熱
11.將煎好的蛋捲放入烤箱中，上下火130烤7-10分鐘(依自家烤箱略調整烤溫)
12 趁新鮮一起食光
🌈溫馨小提醒
烤好的蛋捲是稍微脆脆的口感，跟市售的蛋捲口感不同，小朋友吃的話會有淡淡的蛋香味
