As he spoke, Ye Chen rolled up his sleeves and went into the kitchen.
He put on an apron and washed his hands.
Then Ye Chen began working in an orderly manner.
The three babies had recently started teething, and they were drooling a lot.
Ye Chen decided to bake some sweet potato and pumpkin finger biscuits for them first. They were tasty, could help with teething, and would ease the swollen, itchy gums the three babies had while growing their teeth.
He prepared all kinds of ingredients: low-gluten flour, cornstarch, butter, salt, water, sugar, and more.
Ye Chen peeled and steamed the pumpkin and sweet potatoes, then mashed them into a puree.
He cut the butter into small pieces and softened it, added sugar and whipped it, then mixed in the sweet potato puree. He sifted in the mixed flour, starch, and salt, stirring everything evenly until it formed a smooth dough.
He divided the dough into small portions, rolled them into little balls, and pressed six grooves into each one.
He set aside one ball, added spinach juice, kneaded it into green dough, and shaped it into small circles or triangles to make pumpkin stems.
He placed the finished dough onto a preheated baking tray and baked it at 150 degrees for eighteen minutes. The healthy, delicious baby finger biscuits were done.
The three babies loved fruit, and their favorite snack was fruit leather rolls.
The fruit leather rolls sold outside contained far too much sugar, so Ye Chen took advantage of the time while the finger biscuits were baking to make some himself.
Ye Chen washed, peeled, and cut up various fruits. Since apples and pears were specially supplied organic fruit, he did not peel them, which would add dietary fiber.
He put the chopped fruit, lime