1. Prepare the weighing material.
2. Add a few drops of lemon juice to the egg whites, and beat until moist and foamy.
3. Squeeze 10g of lemon juice.
4. Boil milk powder, sugar, lemon juice, water, and simmer.
5. This recipe can only boil to 107 degrees.
6. Pour the egg whites into the soup and leave it alone. Keep whipping
7. Fashion piping bag with pigment at room temperature.
8. After putting it into the piping bag, there was obvious defoaming phenomenon, and it was quickly squeezed out, without a puddle of water, hehe still stabilized. Fortunately, the round decorative mouth is used.
9. Fire up and down at 90 degrees for 100 minutes.
10. I checked it and found that milk and lemon cannot be eaten at the same time. I don’t know if the milk powder is necessary. After eating, there is no discomfort. Ha ha
11. The sourness of lemon neutralizes the excessive sweetness, the sugar is reduced by nearly half, and the taste is much better. The finished product is much more crunchy, similar to yogurt peas.
12. When it is recommended to do it, do not add milk powder, I will continue to improve.
