Material preparation: corn starch, pot, gelatine powder, water, maltose, fine sugar, lemon juice, egg beater, cake mold.

1. First, put the cornstarch into a pot and stir-fry over low heat, or put it in the oven and heat the middle layer up and down at 130 degrees for about 30 minutes. When frying, the pot and bamboo spatula must be dry, otherwise there will be agglomeration.

2. Dissolve the gelatine powder with a small amount of water

3. Mix the maltose and finely Mix sugar and water, and heat over low heat

4. Heat until the liquid becomes viscous, fine bubbles appear, and the color turns yellow, turn off the heat

5. Place the auspicious Pour the liquid into the syrup, use the residual heat to completely melt, stir well and set aside

6. Then add lemon juice and fine sugar to the egg whites, use a whisk to beat until hard peaks appear, lift the whisk to appear The state of the small tip

7. Add the gelatine liquid to the beaten egg whites and beat at high speed until obvious patterns appear

8. Put the mixture into a piping bag with a cutout

9. In the middle of each cup cake mold spread with cooked cornstarch, squeeze out a round shape, press the small tip on the top with your hands, and shake the mold a few times to spread the cornstarch evenly. It can be completed on the surface