1. The mashed pumpkin. <Put the white sugar into the pumpkin puree and smash together>
2. Pure milk and whipped cream.
3. Tapi amount.
4. Beat 4 egg yolks and add milk.
5. Stir the egg yolk and milk evenly.
6. Pour into the whipped cream and mix well.
7. Add pumpkin puree.
8. Stir well.
9. filter.
10. Strain out the fine pumpkin residue.
11. The concentration is just right if it is not thin or thick.
12. Pour the tower liquid into the egg tower, which is 70% full.
13. Preheat the oven at 180 degrees for 5 minutes, put the egg tart into the lower layer, and bake on the top and bottom for 20 minutes.
14. An egg tower that slowly fills up.
15. Pour the sugar osmanthus.
16. Carefully take out and pour in sugar osmanthus, and bake for another 5 minutes. Serve.
17. Finished product.
Tips:Flexible control of time and temperature according to the characteristics of your own oven😊
