Pumpkin cheese tower

Published Jul 5, 2022 at 01:25am ET

My mother-in-law has bought a small old pumpkin, which has been in the basket for more than a month. The weather is getting warmer and warmer. If we dont eliminate it, we will waste it. There is also cheese and milk in the refrigerator. Lets use them for my favorite dessert.

Food Material List

1 Pumpkin 100g
2 Cream cheese 50g

Operational steps

1 All preparatory materials
2 Screen low gluten flour 100g into sealed box
3 Add 1 g salt and 15 g Sugar and mix well.
4 Dig a hole in the middle and add the yolk
5 Butter is boiled in water
6 Pour the boiled butter into the yolk
7 Cover the lid of the sealed box and shake it up and down for 30 times.
8 Open the sealed box and use a scraper to disperse and evenly distribute the powder.
9 Put it in a fresh-keeping bag
10 Make a circle and put it in the refrigerator for 30 minutes.
11 Pumpkin peeled, cored and cut into small pieces
12 Put it in a pot and steam it.
13 Mud the steamed pumpkin
14 Soften the cream cheese at room temperature and add 15g sugar and eggs.
15 Add pumpkin paste and beat it in an egg beater to make a paste.
16 Mix 10g low gluten flour and 10g corn starch together.
17 Sift into cheese pumpkin paste and mix well.
18 Add pure milk and mix well.
19 Take out the dough from the fridge, get a small round dough and put it in a fresh-keeping bag.
20 Roll the dough open with a rolling stick
21 Press the shape in the tart mould together with the preservation bag.
22 Tear open the fresh-keeping bag on the surface and tear off the extra edges around the egg tart.
23 Tapi can be easily removed
24 Tapi is put back in the mould.
25 Punch holes around with forks
26 Preheat the oven 170 degrees in advance. Place the oven in the middle of the oven and bake for one or tow centimeters.
27 Take the tarpi out of the oven and pour the pumpkin cheese paste into the tarpi. Its about 8-9 cents full.
28 Place in a 170 degree preheated oven. Place the grill in the middle and bake for 25 minutes.

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