2. Mix corn starch and milk powder with a sieve and pour into a yogurt bowl.
3. Stir evenly with a spatula to completely blend the powder and yogurt. Add lemon juice and continue to stir well.
4. Put the mixed mixture in the refrigerator for about 10 minute. Lemon juice condenses, so the mixture will thicken after refrigeration.
5. Pour the egg whites into another clean bowl and add the fine sugar three times.
6, send egg whites and slowly lift the eggbeater, which can pull out the dry foaming state of the upright sharp corners.
7. Take out the frozen yogurt mixture and observe its state. It needs to be thicker.
8. Mix the yogurt mixture with the beaten egg white and stir quickly to make them fully and evenly mixed together. Move quickly to avoid defoaming.
9. The batter after mixing should have a strong texture. If it is too thin, it means that the egg white defoams and the finished product cannot reach the ideal state.
10, immediately put the batter into the piping bag, cut a small hole at the front end of the piping bag, and squeeze out the small round batter and put it on the baking tray covered with oiled paper.
1 1. Squeeze it all dry and you can prepare for baking.
12. Put the baking tray into the preheated oven, and bake in the middle and back cyclone mode for 100℃ 15-20 minutes, and then cool down to 80℃ and continue baking for 40 minutes-1 hour until the small dissolved beans of yogurt become crisp.