1. Add the jujube puree to the milk powder and mix it evenly with a small manual whisk. There is no special technique for this, just swirl it in a circular motion.
2. This is the state after whipping evenly.
3. There will be jujube skins in the jujube paste, which is sifted through a 60-mesh fine sieve.
4. The sieved jujube paste is very delicate.
5. Add cornstarch and fine sugar to the egg whites and beat with an electric whisk.
6. Whisk until the whisk is raised upright with a small pointed corner.
7. Add one-third of the egg whites to the jujube paste and mix well.
8. After mixing the batter evenly, pour into the remaining egg whites at one time and continue to mix evenly.
9. This is the state after mixing evenly, fine and thick. Don't turn it too many times. It is enough to mix evenly and no egg whites can be seen. Then put it into a piping bag, and put the piping mouth into the piping bag in advance.
10. The decorating nozzle squeezes out the pattern vertically and then lifts it up quickly.
11. Preheat the oven up and down at 100 degrees, and bake for 50 to 60 minutes. This time, I used an EAT stove. The four layers are baked at the same time. Four dishes can be produced at a time. The hot air is cycled and the shape is fast and does not color.
12. Large space, large capacity.
13. After baking, the melted beans can be easily removed and they are cooked. If the bottom is sticky, continue to bake for 5 to 10 minutes.
14. One by one cute little Rongdou.
15. A large plate.
16. Three-dimensional pattern.
17. close up.
18. Exactly four boxes.
19. Finished product.
Tips:Note ⚠️First, if you want to dissolve the beans and have less pores, the jujube paste must be sieved. Second, the egg whites must be beaten in place, with upright sharp corners, and in a rigid foaming state, otherwise it will be easy to defoam when mixing the batter. Third, the speed of turning the batter must be fast, not excessively, it will defoam if it is stirred for too long.
