1. Whip the egg whites and add the fine sugar in three times
2. Start by beating the egg whites at high speed until thick foaming, add the first fine sugar and lemon juice, turn to medium speed and continue to beat until the foam volume becomes larger, add the second fine sugar, and finally turn to high speed to beat until the egg white foam is evenly added. Three times of granulated sugar and then beaten until the foam is fine (the egg whites are beaten until hard foaming, then lift the bold head and have straight small sharp corners)
3. Sift cornstarch, strawberry powder (of course you can also use coloring, but it is not recommended) and powdered sugar into the meringue
4. Use a spatula to mix, cut, and stir to make the powder and meringue evenly. The process of mixing should be light, otherwise the protein will defoam!
5. Put the stirred protein paste into the piping bag with the cherry blossom piping mouth
6. Line the baking tray with greased paper, and squeeze out even-sized patterns on the greased paper
7. Preheat the oven to 100 degrees in advance, and bake the upper and lower fire at 100 degrees for 40-50 minutes
8. Finally, use the remaining temperature for 5 minutes before baking
9. Haha, leave your saliva.
