Cooking Steps

1. 

   Step1:Wash the ingredients, peel the pumpkin, cut into pieces and steam in the steamer for 15 minutes, until soft and rotte

2. 

   Step2:Mash the steamed pumpkin. Take a clean bowl and put in butter, sugar powder and low gluten flour and rub them evenly. Pour in 35g milk. Mix wel

3. 

   Step3:Mix the dough into dough, wrap it with plastic wrap and refrigerate for half an hour

4. 

   Step4:Beat the eggs into a bowl. Pour in pumpkin puree, cream and remaining sugar powder. Mix well

5. 

   Step5:Take out the refrigerated dough, put it in a fresh-keeping bag, and then roll it with a rolling pin until it looks like a skin

6. 

   Step6:Take a circular baking pan. Spread the rolled dough on it. Take out the extra part. Poke a hole in the dough with a fork

7. 

   Step7:Pour the pumpkin mixture into the crust of the baking pan. Cut the purple and sweet potatoes evenly. Put them in alternately along the baking tray until they are evenly spread. Brush the oil evenl

8. 

   Step8:Preheat the oven for 200 degrees and bake for 10 minutes, then turn to 160 degrees and bake for 20 minutes.