Pumpkin

1

Pumpkin goes to skinseeds, slices, water in the pan, flattens, boils。

2

Pumpkin mud is crushed with spoons and sifted with a thick eye net, sifts with razors and sometimes scrapes off the bottom of the net。

3

Flour in the condensed pans is cooked in small fire, which is bludgeoned while it is done, and it is even when the pans shake. This can be done while cooking pumpkins

4

Flour's a little yellow, and it's fine. Let's compare the raw powder with the cooked

5

Pumpkin mud, sugar, milk powder, butter pouring into the pot, cooking with a small fire, mixing with a razor and scraping the side of the pot from time to time。

6

When it's thick, it's full of flour。

7

It'll be a spherical. A well-released and cold pumpkin is sealed and, if used immediately, can be called a spasm to cover the film against wind drying。

One, the pumpkin I use is the local pumpkin, which is more hydrated, so it increases the viscosity. You don't like flour or be patient enough. 2, strongly recommends silica razors, flexible and particularly clean, which I now use for cooking. Three, you can get a very delicate pumpkin mud. 4. The amount of powdered milk, butter and sugar should be increased according to their home tastes, and no lump-sum sugar should be added when they are made. Five, ice-coated mooncakes and lunar cakes are not so demanding as to be wet enough to form a ball, while wide-range mooncake pies are dry。