Prepare ingredients

Egg yolk: 2 pieces

Milk powder: 12g

Egg white: 2 pieces

Milk powder: 20g

Sugar-free yogurt: 32g

Corn starch: 12g

Detailed steps

① Prepare the above ingredients, separate the egg white from the yolk, put the egg white in a container without water and oil, and put the egg white in the freezer (frozen until there is ice residue, which is easy to send away).

② When the yolk is fluffy and white, it is not easy to disappear when the eggbeater is lifted to draw "8".

③ Sieve the milk powder in advance, then pour it into the beaten egg yolk, stir until there are no particles, and then put it into a paper bag.

(4) Cut the small mouth of the paper bag (just don't cut it too big), spread oiled paper on the baking tray, squeeze the balls, and pay attention to leaving gaps around to squeeze the petals.

⑤ Preheat the oven when it is halfway squeezed. After preheating the upper and lower tubes at 100 degree, put the extruded flower core into the oven and bake at 100 degree 15 minutes.

⑥ Next, make petals, and send egg whites first. Don't send the protein too early. The egg yolk is not baked well, and it is easy to defoam when the egg white is laid.

Take the egg white out of the refrigerator, first send it until the protein has obvious lines, then add corn starch, stir the corn starch a little, and then start to send it.

Finally, if only there was a small hook protein in the eggbeater.

(8) Mix the yogurt and milk powder evenly, pour the yogurt paste into the pastry, and put it into a paper bag after mixing evenly.

Pet-name ruby began to squeeze petals, around the flower heart, squeeze five small round petals, and the flower will be squeezed.

Attending oven 100 degree baking for 40-50 minutes, the specific temperature will be adjusted according to the oven conditions.