Weigh yogurt, milk powder and corn starch into a small bowl. Yogurt must be thick. Homemade yogurt can prolong the fermentation time, or put it in the refrigerator for a period of time to drain the leaked water.

Stir well with chopsticks for use. When stirring, it may agglomerate in the early stage. Continue to stir until it becomes a sticky paste, and the chopstick thread can be clearly retained for a period of time.

Separate two egg whites into a large container without water and oil, and drop a few drops of lemon juice to prepare for delivery.

Use electric egg beater to beat at low speed until the egg whites become hard and bubbly, and the beating line remains unchanged.

Get a paper bag ready. I have a hexagonal cookie mouth to make fudge beans. If not, you can cut it directly with the mouth of a common paper bag or shape it with a spoon, and cut and mix the egg white and yogurt paste evenly to make a round dissolved bean. Cut-and-mix refers to cross-mixing to avoid defoaming, and putting it into a paste paper bag to prepare for dissolving beans.

Put silicone oil paper on the baking tray, and extrude jelly bean-shaped dissolved beans with a six-star decorative nozzle. Dissolved beans will not swell and can be arranged more densely. If it is not sticky, the oven can set the temperature to 120, the actual temperature to100-10, and bake for 40-50 minutes.

After baking, it can be stuffy in the oven 10 minutes before taking it out. If the dissolved beans stick to the paper, they should be undercooked and need to be baked for a while. Baked dissolved beans should be easy to take down and bottle.