1. First pour the yogurt into the bowl. Try to choose thicker yogurt, keep it at refrigerated temperature, and do not take it out in advance.

2. Mix corn starch and milk powder through a sieve and pour into the yogurt bowl.

3. Mix well with a spatula so that the powder and yogurt are completely integrated. Add lemon juice and continue to mix well.

4. Place the mixed mixture in the refrigerator for about 10 minutes. Lemon juice has a curdling effect, so the mixture will become thicker when refrigerated.

5. Pour egg white into another clean large bowl, add fine sugar in three batches and beat.

6. Beat the egg whites until you can slowly lift the egg beater to form dry peaks with straight peaks.

7. Take out the refrigerated yogurt mixture and observe its state. It should be in a thick state.

8. Mix the yogurt mixture and the whipped egg whites, and stir quickly to mix them thoroughly and evenly. Move quickly to avoid defoaming.

9. The batter should be thick in texture after mixing. If it is too thin, it means that the egg white has defoamed and the finished product will not reach the ideal state.

10. Immediately put the batter into a piping bag, cut a small hole in the front of the piping bag, and squeeze out small round pieces of batter on a baking sheet lined with oil paper.

11. Once everything is squeezed, you are ready to bake.

12. Put the baking sheet into the preheated oven, middle layer, rear cyclone mode, bake at 100℃ for 15-20 minutes, then reduce the temperature to 80℃ and continue baking for 40 minutes - 1 Hours, until the yogurt beans become crispy and crispy.