Pumpkin Cheese Tart
1.
Pour flour into the airtight box
2.
Add an egg yolk
3.
Add melted butter
4.
Cover the lid of the sealed box, shake up and down to left and right until there is no dry powder, then mix well with a spatula and refrigerate for 30 minutes
5.
Pumpkin wash
6.
Peel the pumpkin, remove the flesh, remove the seeds and cut into pieces, put it in a steamer and steam it
7.
Put the steamed pumpkin, milk, softened cheese, eggs, 10 grams of low-gluten flour and cornstarch into a bowl
8.
Stir well with a spoon
9.
Then sieved
10.
The sifted pumpkin cheese paste is very delicate
11.
Take the dough out of the refrigerator, put it in a fresh-keeping bag and roll it into 0.3 mm thin slices
12.
Put it together with the fresh-keeping bag in the egg tart mold to form a shape
13.
Tear off the plastic wrap and make all the tapioca
14.
Use a fork to pierce the bottom of the tapi
15.
Preheat the oven at 170 degrees in advance, put in the tapioca, and bake on the top and bottom for 12 minutes
16.
Take the tapi out of the oven, pour the pumpkin cheese paste into the tapi, about 8-9 minutes full
17.
Put it in the middle of the oven again, and bake up and down for 25 minutes
Tips:
Pumpkin yogurt can also be beaten directly with a cooking machine. I am too lazy to wash the cooking machine, so I sift it directly.