1. The pumpkin is peeled and cut into slices, steamed, packed in a bag and pressed into a puree, let cool for later use
2. After the butter has softened at room temperature, add powdered sugar, and beat until the volume is enlarged and the color becomes lighter
3. Add pumpkin puree and mix well
4. Sift in low-gluten flour and cornstarch. Salt, stir evenly to form a dough
5. Take a little bit of dough and sprinkle a little matcha powder on it
6. Kneaded into a dough, it becomes a green dough, which is used as the base of the "pumpkin"
7. Divide the dough equally into 10g each
8. Round the dough, flatten it slightly, and use a toothpick to make 6 lines
9. After pressing, brush some egg liquid on the top of the dough, knead the green dough a little, knead it round, and stick it on the top of the "pumpkin"
10. Arrange the kneaded "pumpkin" on a baking tray lined with greased paper
11. Put it in a preheated 160 degree oven, lower the floor, bake for about 15 minutes, and bake until the bottom is colored.
Tips:Precautions:
1. Don't be greedy about the number of grams of pumpkin puree. This will change the consistency of the batter. If you put too much pumpkin puree, the batter will be too sticky and it will be difficult to knead.
2. Butter is not easy to pass because of winter. After the butter has softened at room temperature, sit in a hot water basin for 1 to 2 seconds. When the butter has a certain temperature, it is easy to dispose of it.
