Method

Weigh yogurt, milk powder, and cornstarch into a small bowl. The yogurt must be thick. Homemade yogurt can extend the fermentation time, or let it sit in the refrigerator for a while to drain out. of water

Use chopsticks to stir evenly and set aside. There may be lumps in the early stage when stirring. Continue stirring until it becomes a thick paste. The texture of the chopsticks can be clearly preserved for a while

Separate the two Put the egg whites into a large container without water and oil, and add a few drops of lemon juice to prepare for whipping

Use an electric egg beater to continue beating at low speed until the egg whites are hard and foamy, and the whipping texture remains unchanged

Prepare a piping bag. I used a hexagonal cookie tip to make jelly beans. If not, use an ordinary piping bag to cut the icing bag to directly make round jelly beans or use a small spoon to shape them. Cut and mix the egg whites and yogurt cream evenly. Mixing refers to mixing in a cross shape to avoid defoaming. Put it into a piping bag and prepare to make melted beans

Put silicone paper on the baking sheet and use a six-star piping nozzle. Extrude the jelly bean-like soluble beans. The soluble beans will not expand and can be arranged more densely without sticking. The oven is set to a temperature of 120° and the actual temperature is 100°-110°. Bake for 40-50 minutes

After baking, you can simmer in the oven for ten minutes before taking it out. If the melted beans stick to the paper, it may be that the heat is not enough and you need to continue baking for a while. The roasted melted beans should be easy to remove and bottle