1. After the butter has softened at room temperature, add salt, add powdered sugar in portions and beat with an electric whisk until the sugar and butter are completely mixed
2. After each beating, use a rubber spatula to scrape the butter on the side of the basin into the basin and beat evenly
3. Beat the butter and add the pumpkin puree and stir well
4. Then sift in 120 grams of low-gluten flour and 30 grams of cornstarch
5. Mix well with a rubber spatula until there is no dry powder
6. Then you can get plastic surgery: I have 12 grams each, rounded
7. First press the texture of the pumpkin from the front
8. Finally, press down on the side.
9. There are 27 pieces in total. Insert biscuit sticks into the whole shape, put it into the middle layer of the preheated oven at 170°C and bake for 20 minutes.
10. Finished picture
Tips:1. After the pumpkin is sliced, cover it with plastic wrap and steam it through a sieve. You can also use the microwave to make pumpkin puree
2. The powder here should be increased or decreased according to the dry humidity of the pumpkin you choose
3. The temperature of each oven is different, please adjust according to the temperature of your own oven~ the finished product tastes really good
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