1. Prepare the basic tools
2. Prepare the basic materials
3. Separate egg yolk and egg white, stir the egg yolk finely with a whisk, no need to beat
4. Sift the milk powder and starch (but sieve is fine), put 5g of sugar into the egg yolk bowl, and stir evenly until there are no particles
5. Take a clean, oil-free and water-free basin, and beat the egg whites. You can add two drops of white vinegar. If not, add two drops of white vinegar.
6. Mix the egg yolk paste and the whipped egg whites together. Add the whipped egg whites in two portions. Do not stir but turn up and down.
7. Put the mixed paste into a piping bag, try to use a small piping bag
8. Cut the piping bag with a small mouth, spread oil paper on the baking tray, and squeeze it evenly on the baking tray. Try to squeeze it as evenly as possible. The size is the same. If it is too small, it will bake. Practice more! This is the first time I squeeze there
9. Preheat the oven at 130 degrees for five minutes, and the upper tube is 130 degrees and the lower tube is 120 degrees for 15 minutes. You can adjust it according to your own oven temperature.
Tips:My oven is 40 liters. I squeeze two plates. It is recommended not to make more. Do not halve the amount of ingredients in a small oven. Too little ingredients can’t be stirred. You can bake two more! You can also use the amount of egg whites to beat the egg whites so that it is easier to squeeze! You can do well without much practice!
