Baking materials:

Tappi raw materials: 230g of low-gluten flour, 20g of cream120g, 55g of powdered sugar and 50g of eggs.

Stuffing: milk 150g, custard powder 80g, whipped cream 100g, pumpkin puree 300g.

Method of making pumpkin egg tart: 1. Tappi method: First, sift the low-gluten flour for later use, then beat the cream and powdered sugar together with a blender until fluffy, then add the eggs twice and mix well, then add the sifted flour and mix well.

2. Divide the cassava flour dough into 25g by the method of 1, knead it into a tower mold, then move it into a preheated oven, bake it at 190℃ and 190℃ for about 15 minutes, and then take it out and cool it. 3. Mix the milk in the stuffing with custard powder, add whipped cream and stir well, then add pumpkin puree and stir well to get pumpkin stuffing. 4. Prepare a clean flower squeezing bag, put the pumpkin stuffing made in the third step into the flower squeezing bag, and then squeeze it into the tapi cooled in the second step, and it is finished.