1. All ingredients. It is best to use eggs that have been left in the refrigerator, or put the egg whites on ice at room temperature for a while, although it will take longer to shape them.
2. 20 grams of milk powder + 12 grams of corn starch weighed and sieved
3. After sifting, add to 55 grams of yogurt. Stir well
4. 75g egg whites with two drops of lemon juice
5. Beat the egg whites at level 1 until coarse soaking, add sugar once, and then add sugar once more when the lines appear. Then hit until small sharp corners appear. It’s okay to fight for a while, it’s easier to shape your body if it’s harder
6. Take one-third and stir with the yogurt paste, from the bottom to the top, and stir evenly
7. Stir well and then pour in the remaining egg whites, from bottom to top, stirring evenly. Be fast
8. Put the cookie spouts in the piping bag and clip a sealing clip to prevent the yogurt paste from flowing out. Pour the yogurt paste into the piping bag
9. Preheat the oven at 95 degrees up and down. Line the baking tray with greased paper and squeeze out the little stars. Point extrusion. It is not easy to be cooked when squeezed, and it is not crispy when baked.
10. That's it! Put it in the oven.
11. Bake at 95 degrees for 45 to 48 minutes. At this time, let's see your own oven temperament~ I usually take 45 minutes. The surface is golden and ready to be baked.
12. The cooked soluble beans will fall off with a single stroke. If there is adhesion, it is unfamiliar.
Tips:*The egg whites can be refrigerated and shaped, and the squeezed out soy beans are also delicate and taste better!
*Stir quickly, don't squeeze the stars too much, it is not well cooked
