Cooking Steps

1. 

   Step1:Sift low gluten flour into a bowl. Add sugar and softened butte

2. 

   Step2:Rub it with your hands into fine grain

3. 

   Step3:Pour in milk and knead into a ball (do not over knead). Put the dough into a fresh-keeping bag and refrigerate for 20 minute

4. 

   Step4:Steamed pumpkin slice

5. 

   Step5:Put in the blender and mix it into mu

6. 

   Step6:Add milk, cream and condensed milk and mix wel

7. 

   Step7:Add the egg and stir wel

8. 

   Step8:Add low gluten flou

9. 

   Step9:Stir evenly for standb

10. 

    Step10:Take out the refrigerated pie. Roll it into a bigger pie

11. 

    Step11:Use a fork to make a small hole at the botto

12. 

    Step12:Put oil paper on the top of the pie. Put some beans on it to prevent it from bulging when baking. Preheat the air oven 180 degrees in advance. Bake the pie for 10 minutes

13. 

    Step13:Remove the beans from the baked pie. Pour the pie stuffing into the pie

14. 

    Step14:Bake in air oven at 170 ℃ for 2530 minute

15. 

    Step15:After baking, sprinkle with coconut or moistureproof sugar powder.

16. 

    Step16:A kind of pumpkin pie with milk fragrance that adults and children like very muc

17. 

    Step17:Crispy outside and soft inside. Very delicious