1. Prepare ingredients.
2. Add milk powder to the red date puree and mix well.
3. Beat the egg whites into a clean bowl, add lemon juice, and beat until fine white bubbles.
4. Add cornstarch and continue to beat until stiff foaming.
5. The state is shown in the figure, just like a small hook.
6. Pour the prepared red date puree into the meringue.
7. Stir thoroughly and mix evenly.
8. Put it in a piping bag.
9. Choose the small piping mouth you like.
10. Extrude the shape in a baking tray and bake at 100 degrees for 60 minutes.
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