1. Separate the egg white and the yolk.
2. Add carrot puree, low-gluten flour, baby milk powder to the bowl and mix well.
3. Add the sugar in three portions and beat the egg whites.
4. Scoop one-third of the egg whites into the egg batter and mix well.
5. Pour the meringue into the mixed egg yolk paste.
6. Put it in a piping bag.
7. Preheat the oven to 100 degrees for 10 minutes.
8. Cut a small mouth and squeeze it into the baking pan.
9. Turn the oven to 100 degrees and bake for 60 minutes.
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