1. All materials are ready.
2. Mix milk powder, cornstarch, and matcha powder through a sieve.
3. Add a few drops of lemon juice to the egg whites.
4. Add confectioner's sugar in three times and beat.
5. The egg whites hit hard hair. That is, when the eggbeater's head is lifted, an upright short tip appears.
6. Add the sieved powder mixture to the egg whites, and mix well with the mixing method. Be sure not to circle the egg whites, which will defoam. The egg whites will also fail.
7. Put the mixed paste into a piping bag, the large cookie star mouth I used. Extrude the pattern and preheat the oven 100 degrees in advance.
8. Bake the middle layer at 100 degrees for about 40 minutes. The temperature must not be high. If it is high, the sugar will be dried and the color will become ugly.
9. Don't take it out in a hurry after baking. Simmer in the oven for 5 minutes before taking it out. Wait until the meringue is completely cool before removing it.
Tips:The meringue must be roasted slowly at low temperature. The high temperature will dry the meringue, which is a failure.
