1. Add black sesame and sugar to pumpkin puree, mix well and set aside
2. Spread cling film on the mat, divide the pie crust into 4 portions, take one portion on the cling film, roll out into a rectangle, and put a proper amount of filling in the middle
3. Lift the plastic wrap from one side, roll the pie crust, and wrap the filling. Roll the other pies in the same way
4. Remove the cling film, cut the seaweed sheet into a one-centimeter wide strip, brush the egg liquid on one side, and roll the pie roll from the end
5. Pour the whole roll into the coconut paste and roll it around
6. Put it in preheated 180 degrees and bake for 20 minutes
7. Baked
8. Crispy and sweet, very delicious
9. Look at the filling again, isn't it tempting?
Tips:Master the thickness of pumpkin puree, not too thin or too thick.
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