Cute Pet Shape Mini Pumpkin Tart
1.
The pumpkin is peeled and cut into small pieces and steamed. Then add the other ingredients in the filling and beat evenly with a cooking machine.
2.
The whipped pumpkin filling is sieved 3 times to make it more delicate.
3.
Add all the powdered sugar to the softened butter, beat with an electric whisk at medium speed until the butter slightly expands and the color becomes lighter.
4.
Add the whole egg liquid in 3 times and stir evenly with an electric whisk at the first speed.
5.
State after whipping.
6.
Sift in low-gluten flour and milk powder, stir evenly with a spatula to form a dough, then put it into a fresh-keeping bag, and put it in the refrigerator to chill and relax for 30 minutes.
7.
Divide the loosened dough into 12 pieces. Round the dough and squeeze it. Put it into a tart mold. The edges and bottom are compacted by hand. Finally, use a spatula to scrape off the excess dough on the edges.
8.
Pour pumpkin puree into the tart skin, about 9 minutes full.
9.
Put it into the preheated oven. Bake the middle and upper layer at 180°C for 20 minutes.
10.
After the baked pumpkin tarts are cooled until they are not hot, they will be demoulded, and then use chocolate and ham slices to make animal expressions. (Cut the ham slices into small triangles to make the chicken's mouth.)
Tips:
1. If eggs are refrigerated in the refrigerator, they must be warmed up first, and added in batches when they are added to the butter paste, otherwise the oil and water will separate easily.
2. The ductility of the dough after refrigeration and relaxation is better, and it is easier to shape.
3. Please adjust the baking time and temperature according to your own oven temperament.
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