Cooking Steps

1. 

   Step1:Soften the butter at room temperature. Beat in the beater at low speed until the volume expands. Add sugar and continue to bea

2. 

   Step2:Add the whole egg. Beat until absorbe

3. 

   Step3:Sift low gluten flour. Stir with a spatula until fully absorbe

4. 

   Step4:Knead the dough by hand. Put it into a fresh-keeping bag. Refrigerate and relax for half an hour

5. 

   Step5:Wash half of the pumpkin and cut into small pieces. Steam in a steamer for half an hour

6. 

   Step6:Take out the pastry and roll it into a circle. It's bigger than the mold

7. 

   Step7:Spread it on the pie plate. Knead the edge of the pie plate by hand. Insert a hole in the bottom to prevent it from bulging during baking. The leftover can be made into a small egg tart. Put it in the middle layer of the oven. Bake at 170 ℃ for 20 minutes or so. It's just a little golde

8. 

   Step8:Mash the steamed pumpkin with a blender. Add the whole egg liquid of condensed milk and low gluten flour respectively. Mix wel

9. 

   Step9:Pour pumpkin stuffing into the pie. Bake in the oven at 170 ℃ for 2530 minutes

10. 

    Step10:Finished product drawin

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin