WHAT YOU NEED

Ingredients

62 grams of butter
50 grams of sugar powder
25 grams of egg whites
1 g of salt
125 grams of low-fat flour
100 grams of boiled pumpkin paste
10 grams of low-fat flour
10 grams of cornstarch
100 grams of cream
120 grams of cheese
30 grams of flour
One egg.

How TO MADE Pumpkin cheese pie

Steps 1 to 4

1. After softening the butter at room temperature, add the sugar powder and mix it evenly, then use the egg beater to swell the volume and light white color;

2. The salt is dissolved in the egg juice, then added to the butter several times, stirred with an egg beater until the egg oil is completely mixed, emulsified, and the egg oil is completely mixed each time before adding the egg juice;

3. Put the good butter in the low-fat flour;

4. Stir with a rubber knife until the oil powder is evenly mixed, and then make a round dough by hand;

Steps 5 to 8

5. Put it in a bag and keep it in the refrigerator for one hour.

6. The cooked pumpkin paste is sifted once, and the sifted pumpkin paste is finer;

7. The cheese is softened at room temperature, mixed with sugar powder, and then added to the eggs;

8. Mix eggs and cream cheese;

Steps 9 to 12

9. Add the pumpkin paste to the mixture, then mix the low starch and cornstarch mixture into the sieve and mix.

10. Pour it into the soft cream and mix it, and the pumpkin cheese filling is ready.

11. Remove the dough from the refrigerator, apply a thin layer of powder to the dough mat and knead the dough into uniform slices;

12. The skin is inserted into the mold, pressed gently with your fingers so that the skin fits the mold, then remove the excess skin and insert some air holes with a fork;

Steps 13 to 16

13. The pumpkin cheese filling is poured into the pie skin, filled to seven cents, placed in the oven preheated to 170 degrees, the middle layer, baked for 35 minutes.

14.