2. Stir the old yogurt, corn starch and milk powder together.

3. Stir until it is sticky and particle-free

4. Add a few drops of lemon juice and white sugar to the egg whites, and beat until it is hard to foam, which can pull out a small tip.

5. Put the yogurt paste into the beaten egg white, and cut it up and down evenly

6. Put the beaten egg white into a piping bag (I use a piping mouth for cookies) and squeeze it into drops.

7. Bake in the oven for one hour at 1 degrees. My oven is on the high side. I baked it at 9 degrees. If the baking color turns yellow and brown, it means the temperature is high. Be sure to bake it at a low temperature!

8. After baking, let it cool out of the oven and put it into a sealed glass jar quickly. Because if you stay in the air for too long in summer, the moisture is heavy and it is easy to get wet and become soft and sticky. Because there is no additive, I will eat it as soon as possible. I only bake a little at a time and bake it after eating! If the oil paper can't be uncovered, it means it's not cooked yet, because it should be light and crisp after baking!