Cooking Steps

1. 

   Step1:Butter is cut into small pieces and softened at room temperature. Low gluten powder, fine sugar and salt are mixed and put into softened butter. The butter is rubbed into coarse grains by han

2. 

   Step2:Add frozen milk, yolk and press to form a bal

3. 

   Step3:Wrap it with plastic wrap and refrigerate i

4. 

   Step4:Choose a large pumpkin. Cut it into small pieces and heat it in microwave oven. Blanch the spinach and squeeze it to dry. Cut half the onion and bacon into small pieces and fry them in small fire until they are yellowish (spinach, bacon and pumpkin can be as much as you like)

5. 

   Step5:Take out the refrigerated tower skin. Put it in two pieces of oil paper and roll it round

6. 

   Step6:Put the oil paper on the baking tray and put it into the 8-inch mousse circle of the chef, put the rolled tower skin into it, shape it into a thin and even shape. The pizza hob of the chef is really super easy to use and smooth to remove the redundant edges

7. 

   Step7:Spread the pumpkin over the bottom first. Put bacon, onion, spinach and cheese on it

8. 

   Step8:Prepare custard cream and milk. Mix the eggs evenly. Add a little black pepper. Salt (I used 4G of salt, which is my favorite salt

9. 

   Step9:Pour in the egg and milk. Preheat the oven for 200 degrees and bake for 30 minutes. Bake it for 230 degrees and bake it for 10 minutes. Color it and take it out

10. 

    Step10:You can start it when it's a little cool after it's out of the oven. You must be careful of TAPI super invincible crisp. The advantage of using mousse ring is that it's super convenient to take off the membrane