2. Sieve in starch and milk powder

3. Stir until there are no particles, and put them in the refrigerator for later use.

4. Take an egg, separate the egg white, and put the egg white into an oil-free and water-free container.

5. Drop two drops of white vinegar into the egg white, add sugar three times, beat until it is dry and frothy, and then preheat the oven.

6. Take 3/ 1 protein and put it into the yogurt paste. Stir well. Mixing is not cost-effective, or protein will defoam.

7. Mixed protein yogurt sauce

8. Pour the mixed paste into the protein container.

9. Stir evenly, and the whole stirring process should be fast, otherwise it will be easy to defoam.

10. Pour into the paper bag, and the bean paste should be fluffy and smooth.

1 1. Squeeze evenly on the silica gel pad, and squeeze a whole plate first.

12. More than half of the plates were squeezed. This is the total amount of the whole material. Mine is a 40 liter oven. If your oven is bigger or smaller than mine, you can add or subtract materials appropriately.

13. 100 degrees into the oven, 30 minutes, I put tin foil on it, because my oven temperature is high, the oven time is up to you. If it's baked, it's easy to take it off the silicone pad. If it is still soft, it needs more time.