1. Prepare the required materials, separate the two eggs in advance, the egg white and the egg yolk, leaving only the egg white.
2. Add a little bit of cream of tartar to the egg whites for whisking. The sugar is added in three times. The first time is when the egg whites appear big bubbles when the egg whites are blown for about one minute. As shown in the picture, it is the first time the sugar is added.
3. The second sugar is added when the bubbles become very delicate, and the second sugar can be added as shown in the picture.
4. When adding sugar for the third time, when the protein has a little texture, add the third sugar, as shown in the figure, add all the remaining third sugar.
5. When the egg whites are sent to this point, it means that they have been sent. As shown in the figure, if the sharp corners raised by the whisk do not fall down, it means that they have been sent.
6. Add milk powder and gently stir evenly from bottom to top with a scraper (do not stir in a circular motion!) Try to stir gently and quickly to avoid defoaming!
7. Stir it in this way. At this time, you can preheat the oven, the temperature is 110 degrees, and the fire is up and down.
8. Put the egg white paste into the piping bag and squeeze it into the baking tray (I used the five-tooth piping mouth).
9. You can also squeeze out the original decorating nozzle (small decorating nozzle) to make it look less beautiful than the five-tooth decorating nozzle.
10. Put the oven in the middle and lower level, and bake at 110 degrees for about 40 minutes. The specific time depends on the size of your squeeze. If the squeeze is large, the baking time will be slightly longer, and the baking time will be shorter if the squeeze is small. Take the Rongdou, which can be easily taken out of the baking tray and it will be fully cooked.
11. The melted beans baked with this recipe are very suitable for babies. They are very crispy and will melt slowly when you put them in your mouth. If you like sweetness, you can add more sugar.
Tips:At the step of adding milk powder and stirring evenly, you must not stir in a circular motion. The circular motion is easy to defoam. Once it is defoamed, it will cause the baking to collapse. Stir as soon as possible, not too hard, but gently Stir quickly and evenly.
