1. Sift the milk powder into the yogurt and mix well.
2. Whip the egg whites and add the white sugar in three portions. When it is fish-eye foamy, add the white sugar for the first time.
3. Add white sugar a second time when the egg whites have reached the shape of small bubbles.
4. Continue to beat for a while, the protein is more delicate, add corn starch (this step is very important, because corn starch is too easy to defoam the protein, so add it at this time.) Whisk evenly, and then add the third white sugar.
5. Whip the egg whites until dry foaming. That is, the egg beater is short and sharp.
6. Mix the egg whites and milk powder paste three times with a stirring method.
7. Take a large piping bag and put your favorite piping mouth. Put the well-mixed bean paste into it. Line the baking tray with greased paper. Squeeze out a nice flower shape.
8. Put it into the preheated oven, and slowly bake on a low heat, 100 degrees, about 60 minutes. Pay attention to observation during the period. The baking time depends on your own situation. It depends on the size of the melted beans, the condition of your own oven, whether to bake one or two plates at the same time... If the two plates are baked together, you need to reverse the position of the two baking plates in the middle. The two plates I baked together took about 90 minutes.
9. After baking, let it sit in the oven for another 20 minutes. Rongdou can be easily removed from the oil paper and ready to be roasted.
10. After roasting, put it in an airtight box as soon as possible. Rongdou is especially afraid of getting wet.
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