Cooking Steps

1. 

   Step1:Mix 70g digestive biscuit crumbs with 35g liquid butter. Pour into the 6-inch mousse circle wrapped with tin paper and compact. Refrigerat

2. 

   Step2:1 pumpkin washed, peeled and seeded. Cut into pieces. Steam in cold water for 20 minute

3. 

   Step3:Take 270g steamed pumpkin + 45g self-made yoghurt + 30g sugar powder and mash it with a cooking machin

4. 

   Step4:8g gilding tablet is soaked in cold water and drained. Heat it to gilding liquid after water separatio

5. 

   Step5:Put the gilding liquid into pumpkin puree and mix wel

6. 

   Step6:Beat 225g cream until the lines appear, and the lines will not disappea

7. 

   Step7:Mix pumpkin paste with crea

8. 

   Step8:Pour pumpkin mousse paste into the mold. Refrigerate for more than 6 hours to demoul

9. 

   Step9:Steamed pumpkin is left. Take 170g and press it into mud

10. 

    Step10:7g butter in a non stick pot. Heat until melte

11. 

    Step11:Pour in pumpkin puree +15g sugar +5g whole milk powde

12. 

    Step12:Stir fry until the pumpkin is juicy and in a bal

13. 

    Step13:Take it out and put it into a glass bowl. Cool it and store it in a sealed container

14. 

    Step14:Pumpkin stuffing into the flower mounting bag (the flower mounting mouth is optional

15. 

    Step15:Just squeeze it out of the moulded pumpkin mouss

16. 

    Step16:Shake the Oreo biscuit and remove the sandwich. Put it on the pumpkin flower. This is the bottom of the cap

17. 

    Step17:Squeeze a little pumpkin stuffing on the Oreo biscuit. Put chocolate on it. This is the top of the hat

18. 

    Step18:The white chocolate is put into a decorative bag after melting in water. It's squeezed on the oilcloth. It's eye white

19. 

    Step19:The dark chocolate is put into a mounting bag after melting in water. It is asymmetrically squeezed on the solidified white chocolate. This is the eye socket. Put your eyes on the pumpkin flowe

20. 

    Step20:Pumpkin Mouss