1. Put the cornstarch into a pot and fry on a medium-low heat, or put it in the oven. When the middle layer fires up and down at 130 degrees for about 30 minutes, the pot and bamboo spatula must be dry, otherwise there will be agglomeration. In the cup cake mold, it is advisable to cover the bottom of the mold, and leave some for sprinkling
2. Gelatin powder is dissolved with a small amount of water
3. 30 grams of maltose, 30 grams of caster sugar, 20 milliliters of water, stir well and heat on low heat
4. Heat until the liquid becomes viscous, with fine bubbles appearing, the color turns yellow, and it is away from the fire
5. Pour the gelatin liquid into the syrup, melt it completely with the residual heat, stir well and set aside
6. Add lemon juice and the fine sugar indicated in the main ingredients to the egg whites, and use a whisk to beat until hard foaming, and lift the whisk to appear a small pointed state
7. Add the gelatine liquid to the beaten egg whites, and stir at high speed until there are obvious patterns. If the gelatine liquid cools and becomes viscous, heat it on a low heat and remove it immediately after it becomes thin.
8. Put the mixture into a cut-out piping bag
9. In the middle of each cup cake mold covered with cooked cornstarch, extrude a round shape, press the small tip of the top with your hand when it cools a little, and twist it in the mold to spread the cornstarch evenly on the surface
