1. 60 grams of pumpkin puree, prepared with low powder, powdered sugar, corn starch, butter
2. Put powdered sugar in the softened butter and press it evenly with a spatula
3. Sift in low-flour, cornstarch, and add pumpkin puree
4. Grab the dough with your hands
5. Take a little dough, add cocoa powder and knead it into cocoa dough, wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes
6. Take out the dough and divide it into 10 grams each
7. Put a few honey beans into a dough and knead it into a ball
8. With the help of toothpicks, shape it into a pumpkin shape
9. Use a little bit of cocoa dough to make pumpkin handles, and place them in the baking tray at a distance
10. Put the baking tray into the middle level of the oven that has been preheated to 170 degrees
11. Heat 170 degrees above the oven, 155 degrees below the fire, bake for 10 minutes, turn off the heat and simmer for about 10 minutes, then take out the baking tray, let it cool completely and put it in the crisper
Tips:The color of small golden pumpkin is more beautiful, and the dough is easy to handle when refrigerated
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