1. Weigh the ingredients and preheat the oven to 110 degrees
2. Sift the red pitaya puree to an egg beater
3. Sift in cornstarch
4. Cut and mix evenly
5. Sift in milk powder
6. Cut and mix evenly and set aside
7. Pour the egg whites into a water- and oil-free clean container, add a few drops of lemon juice, and beat at high speed
8. When the fish eyes are soaked, add granulated sugar all at once and continue to beat
9. Add corn starch when it has obvious lines
10. Stir at a low speed until stiff foaming. Very hard type, pull out the short tip type of the stirrer
11. Take 1/2 meringue and pour into the dragon fruit batter
12. Cut and mix evenly
13. Back into the meringue
14. After mixing and cutting, there is no need to over-mix, quick operation
15. Put it in a piping bag
16. Squeeze it on a baking sheet with greased paper
17. Put it in the middle layer of the preheated oven, heat up and down at 110 degrees, 60 minutes
18. Finally, you can turn off the oven and bake it inside without taking out the baking tray. When your melted beans are not easily removed from the baking paper, they are not fully baked and need to be extended. Store in an airtight seal after baking!
19. Finished product
Tips:1. It is not recommended to stir in a circular motion. You can use tarp instead of tin foil.
2. The pitaya puree can be replaced with other vegetable and fruit puree. It is recommended to sift the vegetable and fruit puree.
3. For milk powder, I use Deai 1+ or A2.
4. Weigh the materials in advance and operate quickly throughout the process.
5. The egg-beating basin, flower-mounting bag, and flower-mounting mouth can be frozen in advance to make it more three-dimensional. In this article, Zhanyi cherry blossom mouth and Sanneng six teeth are used, all of which are medium-sized flower mouths.
6. Baicui PE5400 oven is used in the article, and the temperature and time are for reference only.
