1. Separate the 4 egg yolks and egg whites. Take only the egg yolks. The container must be a few drops of oil-free milk powder, 25g sugar, 3-6g lemon juice (when you are ready to beat the egg yolks, preheat the oven and fire up and down at 100°C).
2. Add fine sugar and a few drops of lemon juice to the 4 egg yolks, and pass until the figure 8 does not disappear easily.
3. Sift the beaten egg yolks and add milk powder, and mix them evenly (such as stir-frying). Don't make a circle, it will defoam.
4. The well-stirred batter is put into a piping bag (the fresh-keeping bag I used), and squeezed it into a baking tray lined with greased paper evenly in size.
5. Put it into the oven and heat up and down at 100°C, in the middle and lower layers, for about 25 minutes.
6. The peas can be easily removed, and the non-stick baking pan is cooked. If there is still batter sticking to it, bake it for a while. . . According to the temper of my own oven, I have to stare at the last few minutes. I forgot to watch it the first time I bake it. It will be battered after 2 minutes.
7. The cold soy beans should be sealed and stored, it is best to eat as soon as possible, after all, there are no additives.
