Pumpkin Pie with Cheese

Pumpkin Pie with Cheese

1. Put pumpkin puree in the flour;

2. Pour in the pumpkin juice and stir quickly with chopsticks to make the flour become flocculent and you can knead the dough by hand;

3. Knead the flour into a smooth dough, cover it with plastic wrap, and let it rest for 15 minutes;

4. Roll the dough into a thin sheet, about 1 cm thick;

5. Use a cookie mold to carve out the raw embryo of the pumpkin pie;

6. Dip white sesame seeds on both sides of the raw embryo;

7. Brush the oil on the electric baking pan and start the preheating program;

8. Put in the raw embryo of pumpkin pie;

9. Start the "omelette/pancake" program;

10. After the procedure is over, observe whether the pumpkin pie is ripe, and then take it out and plate it.

Tips:

1. Don't pour the pumpkin juice into the flour at first, add it slowly according to the water absorption of the flour;
2. After the procedure is over, use a toothpick to insert the pumpkin pie, take out the toothpick to observe whether there is any residue on the toothpick, if there is no residue, the pumpkin pie is cooked;