1. Preparations: The baking tray cushions the silicone cushion piping bag and inserts it into the piping mouth.
2. Mix yogurt milk powder and cornstarch.
3. Use a spatula to mix 2 into a yogurt paste.
4. Add the egg whites with lemon juice, add the fine sugar in two portions, and beat until the wetness is a little bit dry, and the meringue appears small.
5. Take 1/3 of the egg white and mix it with the yogurt paste.
6. Then mix 5 with the remaining meringue and stir to form a meringue paste.
7. The egg white paste is put into the piping bag.
8. Squeeze small soluble beans of even size on the mat. Put it into the oven at 100 degrees, 55 minutes in the middle, adjust the time according to the situation. After being out of the oven, bend the silica gel pad to remove the small melting beans, cool and store in an airtight seal.
Tips:The yogurt must be thicker, too thin will definitely affect the later production, resulting in squeezing and not forming.
The egg whites and yogurt must be mixed briskly to minimize the degree of defoaming.
Bake at low temperature. When it is about to end, you can choose a few to taste. If the inside is a little sticky, you can bake it for a while.
I used the 8-tooth medium nozzle, which is the amount of one baking pan that comes with the 38L oven and one 25L small baking pan.
