1. I forgot to take a picture when I made it. The pumpkin is steamed, pureed, filtered, and put 60 grams into a small bowl.
2. Add milk powder to pumpkin puree and stir until there are no particles
3. Add a few drops of lemon juice to the egg whites, to remove the fishy, beat until dry and foamy, as shown in the figure, add the pumpkin paste to the egg whites, and mix evenly
4. Put the egg white paste into the piping bag, I use the eight-toothed flower mouth, squeeze it onto the baking oil paper
5. The actual temperature of the oven is 90 degrees, baking for 60 to 80 minutes, and the time is adjusted according to your own oven
Tips:The egg whites must be sent at a low speed and must be foamed rigidly, otherwise it will not be shaped.\nIt is better to put a thermometer in the oven, and the actual temperature is 90 degrees.
