1. After the butter is softened, add powdered sugar and beat until it is completely absorbed
2. Add the egg liquid slowly and beat at a medium speed. Each time you add it, beat it until it is completely absorbed, and then add it to the next time
3. Whip the butter until the volume increases and the color turns white, add rum and beat well, then add pumpkin puree
4. Stir and mix well
5. All powders are mixed and sieved in advance, and then sifted into the whipped butter
6. Stir until the batter is shiny
7. Put it into a disposable piping bag and squeeze it into the mould evenly
8. Sprinkle pumpkin seeds on the surface, shake the mold a few times
9. Put it in the lower part of the preheated oven at 140 degrees, and bake for 45 minutes. When baking is restricted for 10 minutes, dip a knife in water and make a stroke from the middle
10. After the surface is uniformly colored, it can be removed from the oven while it is hot
11. After demoulding, take advantage of a little residual temperature and wrap it in plastic wrap and refrigerate for 1 day. The taste is better.
Tips:1. Eggs should be at room temperature
2. Adjust the amount of sugar added according to each person's taste
3. Adjust the baking temperature according to the attributes of each person's oven
