Egg white 1 (warm for standby), powdered sugar 250g (sieved), Taylor powder (fibrin gel: generally hydroxyethyl cellulose, but fried starch can be used instead, but the taste will be worse) 1 tablespoon, white oil (or olive oil) 1~2 teaspoons. Practice: Put the egg white in a mixing basin, stir until the foam can pull out a soft peak (that is, a sticky and smooth rubber bubble), add the sugar powder in several times, stir until it is thick, and finally add Taylor powder and knead it into a uniform ball by hand. Take the white oil to the palm of your hand, knead it until it is warm, and then knead it into dough. Cover the dough with two layers of plastic wrap and put it in an airtight box for a day to make the dough more elastic.

1. Apply a thin layer of white oil on the clean and dry container wall;

2. Pour a marshmallow, sprinkle some water, and bake in the microwave oven 15 seconds;

3. Take out and stir for a while, and continue baking for 15 seconds until the marshmallows are completely expanded;

4. Take it out and stir it for a while, pour in a portion of powdered sugar, stir it evenly, cool it and knead it into a dough with moderate hardness by hand;

5. Wrap the dough with plastic wrap and put it in the refrigerator to relax and refrigerate overnight;

6. If the dough is too hard during the operation, put it in the microwave oven to soften it.