The practice is as follows:

Required raw materials:

1. material: 2g lemon juice, 20g baby milk powder,18g pitaya puree and 20g corn starch.

2. Accessories: 2g of protein, 5g of lemon juice and sugar.

Step 1: crush pitaya with a cooking machine and sieve it for later use. Separate the egg white and yolk for later use. Lemon juice for use.

Step 2: Mix baby milk powder and corn starch.

Step 3: Add 15-25g pitaya paste, and adjust the dosage of pitaya paste according to the batter.

Step 4: Add 2g lemon juice and mix well.

Step 5: Stir until the pitaya batter is thick but not smooth. This state is enough.

Step 6: Sieve and weigh the pitaya batter, and its weight is the required protein quality.

Step 7: Weigh protein equal to pitaya batter and add 2g lemon juice.

Step 8: Add fine sugar (5g in total) in three times, and beat at medium speed until hard foam, as shown in the figure.

Step 9: Mix the egg white paste and pitaya batter.

Step 10: The choice of decorative mouth: chrysanthemum mouth, cherry mouth and round mouth can be used. Put the batter into a decorative bag with a decorative mouth.

Step 11: Squeeze onto the baking tray with a non-stick cloth or silicone pad, and keep a certain interval. Bake in a preheated oven at 100 for about 60 minutes.

Step 12: Take it out after baking.