1. Put yogurt baby milk powder, sugar, cornstarch together, use a spatula to copy up and down and stir evenly
2. Add the egg whites to the lemon juice and beat until stiff foaming
3. It is very important to beat the egg whites. It must be lifted with a right-angled tip.
4. Stir one-third of the beaten egg white with the previously mixed batter evenly and then pour the mixed into the remaining egg white. Note: All stirring must be copied up and down. The stirring speed should be slightly faster to avoid defoaming (due to the speed Hurry up, I only took a completely mixed picture)
5. Put it into a piping bag and squeeze it on the tin foil at the fastest speed. There must be some distance in the middle. There may be some collapse when baking. Don’t try to save trouble.
6. Put it in the preheated oven at 90 degrees and bake for 50 minutes
7. These amounts can be baked on two plates. I only changed it once, so the color is a little different. After it’s out of the pan, it’s better to take it off.
Tips:This melted bean is very fragrant and melts into the mouth. The milk taste is very strong, but when you bake it, you must watch the progress at any time. It is easier to paste. I personally think that when squeezing, try not to have too much sharp points. The bigger the point, the easier it is to burn
