Prepare ingredients: yogurt 7g, baby milk powder 3g, corn starch 2g, egg white 8g, sugar 15g, and a few drops of lemon juice

Steps:

1. Put the yogurt into the bowl, paying attention to the high consistency;

2. Mix and sieve milk powder and corn starch;

3. Mix with yogurt evenly;

4. Be careful not to mix excessively, so as not to reduce the consistency of yogurt;

5. Add sugar and lemon juice to the protein;

6. Beat with an egg beater until hard and foaming;

7. At this time, you can preheat the oven at 15 degrees;

8. Stir the yogurt paste and the meringue quickly and evenly, and do not circle to avoid defoaming;

9. spread oiled paper on the baking tray, and extrude it with a piping nozzle for molding;

1. This recipe is about two plates. 15 degrees for 2 minutes and 1 degrees for 3 minutes. Because it is low-temperature slow baking, it is suggested that when baking the first dish, you can put the remaining yogurt and egg cream paste in the refrigerator for later use, and bake it now and squeeze it now;

Extended information:

Precautions for Yogurt

1. All strains of yogurt can't be added with fruit, let alone fruity yogurt.

2. If the temperature of milk is too high, it will kill the lactic acid bacteria in yogurt and cause fermentation failure; if the temperature is too low, it will cause slow fermentation, so it's not too hot to touch (microwave oven heating often causes uneven heating, so you should stir it with a spoon and try the temperature again).

3. Do not use the heat preservation gear of the rice cooker for fermentation, because the temperature of heat preservation is too high, and the rice cooker must be powered off during heat preservation and fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.

4. It is best to use porcelain cups with lids for fermentation containers, and hard plastic cups are also acceptable. However, if the quality of the cups is not up to standard, they will be easily deformed during heating and disinfection. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.

5. It is best not to use disinfectant for container disinfection, because if it is not washed cleanly, it will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.

6. Both anti-milk (containing antibiotics) and reduced milk (milk reduced from milk powder) are not suitable for co-production of yogurt.

7. The fermented yogurt occasionally fails because of its unstable quality. In order to ensure the quality of yogurt, you can go to the pharmacy to purchase some golden bifid as pure strains (the quality of golden bifid is not to be said). Moreover, the yogurt fermented in this way is rich in Bifidobacterium and Streptococcus thermophilus, which is beneficial to health)

8. The most suitable time to drink yogurt is after meals. When you are hungry, too high gastric acid can kill lactic acid bacteria;

9. Yogurt has laxative effect, which is not suitable for infants;

1. In order to keep the activity of probiotics contained in yogurt, it is best not to drink hot drinks before and after drinking yogurt. Don't drink strong tea or take antibiotics.

11. Yogurt cannot be heated for drinking. In summer, it is advisable to buy and drink now, and in winter, it can be stored at room temperature for a certain period of time before drinking.

12. Don't drink yogurt on an empty stomach.

Baidu Encyclopedia-Yogurt