1. Prepare egg white yogurt, milk powder, starch, granulated sugar, and weigh separately
2. I used Yili milk powder and Mengniu yogurt
3. The yogurt is filtered out with a filter cloth in advance to make the yogurt thicker for about one morning
4. The strained yogurt is very thick
5. Add milk powder and starch and stir into a uniform paste
6. When the egg whites are bubbled with a whisk at low level, add half of the sugar and continue to beat the egg whites
7. Count 100 and add the other half of the sugar to continue passing
8. Probably count 50 more proteins to form rigid foam
9. If the foam can stand up and be hooked, it can't be beaten.
10. Scrape into the adjusted yogurt paste with silica gel and mix it for about 10 times. Don’t stir it, otherwise the egg whites will easily defoam. After the egg whites are blown away, quick operation is required.
11. After mixing, put it into a piping bag with a mouth. At this time, the oven will be preheated up and down 90 degrees.
12. Squeeze it on the baking tray, it’s not easy to use the shape, but it can stand up
13. Bake for about 60 minutes and it will be ready to bake as soon as you touch it. Remember not to bake
14. Roasted Rong Beans
Tips:I found that making yogurt melted beans can actually be used with any brand of yogurt and milk powder. Just use a filter cloth to filter out the excess water to make it thick. It will all fail, and it will take a long time from egg whites to baking techniques to defoam.
