Yogurt Melted Bean Little Stars

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.

Yogurt Melted Bean Little Stars Cooking Steps

All ingredients. It is best to use chilled eggs, or refrigerate egg whites for a while at room temperature. Although it takes longer to beat, the shaping will be better.

Weigh and sift 20g milk powder + 12g cornstarch.

Add the sifted mixture to 55g yogurt. Stir well.

75g egg whites with two drops of lemon juice.

Beat the egg whites at low speed until coarse foam forms, add sugar once, then add sugar again when patterns appear. Continue beating until small peaks form. It’s okay to beat a little longer for a firmer texture.

Take one-third and mix with the yogurt mixture, stirring from bottom to top until well combined.

Once mixed, add the remaining egg whites, stirring quickly from bottom to top until well combined.

Fit the cookie nozzle into the piping bag, seal with a clip to prevent the yogurt mixture from leaking, then pour the yogurt mixture into the piping bag.

Preheat the oven to 95 degrees Celsius. Line a baking sheet with parchment paper, then pipe out small stars in a dot pattern. If piped too large, they may not cook through or become crispy when baked.

Once piped, place in the oven.

Bake at 95 degrees Celsius for 45-48 minutes. Adjust baking time according to your oven. I usually bake for 45 minutes until the surface turns golden brown.

Gently flick a cooked star, it should come off easily. If it sticks, it’s not fully cooked.