1. Pour the carrot puree, milk powder and starch into a bowl and stir evenly
2. Add a few drops of lemon juice to the egg whites, add sugar while beating, and beat until there are clear lines.
3. Take part of the egg whites and stir in the carrot puree
4. Pour the mashed carrots back into the egg whites, and quickly stir (note that you can stir four or five times)
5. Put it in a piping bag
6. After being squeezed, put it into the preheated oven and heat up and down at 100° for 70 minutes (the temperature of each oven is different, for reference only)
7. Before I had time to take a few more shots, I was half wiped out by my baby, woo woo X﹏X
