Spring is the “golden period” for calcium supplementation. Here’s one trick to help your children supplement calcium easily without any hassles!

When the weather gets warmer, children are more likely to have no appetite in the morning. At this time, parents need to prepare some appetizing and nutritious food to help children replenish nutrition and appetite.

Today I recommend you a unique bread recipe - tomato and edamame bread. I never thought that these two foods could be put into bread. Not to mention, they taste really good.

The sweet and sour taste of tomatoes and the rich aroma of cheese not only enhance the taste of the bread, but the nutrition is also very good!

Cheese is a great calcium supplement. You should know that cheese is the dairy product with the highest calcium content, and this calcium is easily absorbed.

Cheese not only provides abundant calcium, but also contains a protein called casein that can promote calcium absorption. This provides sufficient power and materials for children's bone growth. Spring is the golden period for growth, and children's calcium must not be neglected!

Speaking of edamame, it is rich in iron and is an ideal food for children to supplement iron. Eating it in moderation in daily diet can prevent zinc deficiency and iron deficiency anemia.

The rich lecithin is very beneficial to the baby's brain development and intelligence improvement. The high-quality protein can enhance the baby's physique and promote the healthy growth of the child.

This kind of bread is definitely an indispensable staple food for children's growth and development! Breakfast with fresh milk and fruits and vegetables is simple and delicious~ Hurry up and try it~

Material:

200g high-gluten flour, 2g yeast, 2g Provence vanilla salt, 12g sugar, 20g unsalted butter, 140g unsalted and oil-free tomato juice, 70g mac and cheese, 50g edamame, softened cheese shreds

step:

1. Put 200g high-gluten noodles, 2g Provence herb salt, 12g sugar, and 140g salt-free and oil-free tomato juice into a blender and mix.

2. After the dough becomes smooth, add yeast and 20g softened unsalted butter and knead until the dough is smooth.

3. Ferment until the dough is 2 to 3 times larger than the original dough.

4. Divide the fermented dough into 8 equal parts, roll into balls, cover with plastic wrap, and let it rise for 15 to 20 minutes.

5. Gently press the air with your hands, roll the dough into a round shape with a rolling pin, and wrap the edamame and cheese in the dough; finally, pinch the seal tightly and roll the dough into a round shape.

6. Put it in the oven and ferment it for 40 minutes at 40 degrees.

7. Use a spatula to make a cross cut, put the softened cheese on it, preheat the oven to 190 degrees, and bake for 12 minutes.