Ingredients: protein 30g, fine sugar 30g, whole milk 4g, corn starch 3g, a few drops of lemon juice.

Practice: add fine sugar and lemon juice to the egg white and beat well. Sieve the milk powder and corn starch and add them into the egg white, stir them evenly with a silicone scraper, put a mounting mouth on the cutting mouth of the mounting bag, then put the mounting tape into a cup, put it into the egg white paste, spread oil paper on the baking tray, and squeeze the egg white paste evenly into the baking tray. Preheat the oven 100 for 5 minutes, and insert the baking tray into the middle and lower shelves for 40-40 minutes.

2. Amber walnut

Ingredients: walnut, sugar, water.

Practice: Put walnuts in a baking tray, 180 degrees, and bake for about 5 minutes. Put sugar and water into a pot, bring to a boil over high heat, and turn to low heat for slow cooking. The white sugar water started as a small bubble, and later it became a big bubble when it came back, and the color became darker and darker. At this time, my method will be staged, remember. Take a chopstick, quickly dip it in sugar water, then quickly put it in cold water to cool, and know whether the sugar is in place by tasting it. When chopsticks are inserted into the water and fished out, the syrup quickly crystallizes and tastes hard and crisp. Check the sugar water in place, quickly pour the walnut kernel into the pot, stir-fry until the sugar water is covered with walnuts, and then take it out of the pot and plate it.

3. Cocoa crisp balls

Ingredients: butter 120g, low-gluten flour 145g, cocoa powder 15g, sugar powder 60g, egg yolk 1, and appropriate amount of corn starch.

Practice: Soften the butter, add sugar powder and mix well, add egg yolk and mix well, add sifting powder, knead into dough, divide into 8 grams each, and knead into baking tray. Preheat the oven to 150℃ and bake the middle layer for about 20 minutes.