Cooking Steps

1. 

   Step1:Pastry ingredients - low gluten powder, butter, egg, sugar powder, salt.

2. 

   Step2:Put in 160g of low gluten flour. 60g of butter and cut into small pieces. Put in 2G of salt. Knead the butter and low flour by hand until they are even. It looks like crumbs.

3. 

   Step3:Stir one egg evenly.

4. 

   Step4:Add into the low powder evenly rubbed. Wear disposable gloves and rub evenly.

5. 

   Step5:Wrap the rubbed skin with plastic wrap and refrigerate it for half an hour.

6. 

   Step6:Pumpkin pie filling ingredients - Peel and bag pumpkin. Egg, white sugar, light cream.

7. 

   Step7:Put the cut pumpkin into the pot. Steam it in water.

8. 

   Step8:Steam and pour out the excess water. Cool it and beat it into pumpkin paste with a wall breaking machine. No wall breaking machine can be crushed with a spoon. It's better to sift it again. It's more delicate.

9. 

   Step9:Put the pumpkin puree into a broken egg and add 25g white sugar and stir well.

10. 

    Step10:Add the cream and stir well.

11. 

    Step11:Pumpkin stuffing is ready for a while. Next, roll the paipi.

12. 

    Step12:Take out the refrigerated skin, put it on the silicone pad, cover it with a piece of oil paper, and roll out the skin.

13. 

    Step13:Press the shape with the die.

14. 

    Step14:Put the rolled leather on the pie plate. Press it gently to make it fit tightly with the pie plate. Use a scraper to scrape off the extra edge. Put some small holes in the bottom of the pie with a fork to prevent it from bulging when baking. I forgot to take the picture of the fork hole. Use the fork hole like pizza.

15. 

    Step15:Pour in pumpkin stuffing and make a pumpkin pie.

16. 

    Step16:Put in the oven. Bake at 180 degrees for 15 minutes. Then bake at 160 degrees for 30 minutes until the pie solidifies. After cooling, I put some fruits I like to decorate. I put strawberry chips. Sprinkle sugar powder. Sprinkle more sugar powder. It affects the beauty.