BB's Puffs

I've tried baking my very own baby puffs (adapted from an original recipe) for BB when he was 9mo. However, I wasn't quite satisfied with the texture eventhough he loved munching on them.

Ingredients (1st Attempt):

2 tbsp of Virgin Coconut Oil (VCO)

2 egg yolks

1/2 cup of breastmilk (may be replaced with either formula or water)

1 tsp pure vanilla extract

1 tsp baking powder

1.5 cups of blended organic rolled oats

Directions:

1. Mix all ingredients by adding enough breastmilk to form a dough. 

(Note: add more oats if you have added too much liquid)

2. Load the dough into a whipped cream dispenser (from Daiso). Pipe out either 0.5cm or 5cm (easier for his little hands to hold) length segment of dough & cut off with the back of a small knife. You won't need to worry about the segments sticking to each other for now as they'll separate easily by shaking the tray after baking.

3. Bake at 170°C for between 7 to 10 minutes.

4. Allow them to cool completely before transferring to an airtight container to be stored in the fridge.

My hubby was recovering from a flu & had knocked off early from work yesterday so I decided to give it a second try. The changes made are in bold & italics for easy reference.

Ingredients (2nd Attempt):

2 tbsp of Extra Virgin Coconut Oil (EVCO)

2 egg yolks

1/2 cup of freshly squeezed orange juice from 2 medium-sized oranges

1 tsp pure vanilla extract

1 tsp baking powder

1.5 cups of organic unbleached flour

Directions:

1. Mix the wet ingredients together, except the juice.

2. Sieve in the flour.

3. Mix all ingredients by adding enough juice to form a dough. 

(Note: add more flour if you added too much liquid)

4. Load the dough into a whipped cream dispenser (from Diaso). Pipe out a 0.5cm long segment of dough at a time & cut off with the back of a small knife. You won't need to worry about them sticking to each other for now as they'll separate easily by shaking the tray after baking.

4. Bake at 170°C for between 7 to 10 minutes till some parts are a light golden brown (this would give a much nicer, crispier texture).

5. Allow them to cool completely before transferring to an airtight container. I've decided not to store them in the fridge as there'll be condensation when I bring them out.

I also did a batch without using the whipped cream dispenser & it turned out to be easier though not necessarily faster. In fact, the smaller the balls, the better the texture.

BB has yet to try them as he's down with a slight fever & flu, probably gotten the virus from his Daddy-O who has just recovered >.< To my slight disappointment, the desired "melt-in-the-mouth" texture has still proven to be elusive after this attempt. Perhaps I could double the amount of baking powder during the next attempt to achieve a puffier feel. But for now, this will pretty much suffice as both a handy & healthy snack to keep him occupied at times..hee ;p