Pumpkin Salad

Overview

This time I really experienced the fun of making delicious desserts quickly. If you can save time, save time, and reduce ingredients if you can, but you will never cut corners. The taste will be more mellow, which is the true meaning of this quick snack. This product of brain fever does not necessarily mean failure. But it’s difficult to name something improvised. It’s an egg tart, a pie or a tower. You can’t name it to make people laugh. In fact, I believe that many people are confused about egg tarts, towers and pies, so they check the information and distinguish them clearly. Sina Shu Xun's blog introduced it this way, the tower is a type of pie. 1. In terms of appearance, the tower is relatively small, brightly colored, and mostly decorated with fruits; 2. In terms of mold, the sides of the tower mold are perpendicular to the bottom of the tower, and the special tower mold is a flat hoop-shaped mold; 3. In terms of fillings, the fillings of the tower are less than those of the pie; 4. In terms of dough materials, although the same dough can be used for the pie crust and the pie crust, because the tower has less fillings, the dough for the tower uses a stronger flavor. 5 In terms of baking, the tart shell is baked and filled with mushy cream filling, and then topped with fruit. It can be eaten directly without baking. So the name of the comprehensive fruit tart I made before is quite accurate.

Tags

• baking
• children
• paita
• afternoon tea
• autumn recipes
• fast food
• condensed milk
• egg
• indian flying pancake crust
• kewpie salad dressing
• milk powder
• pumpkin
• white sugar

Ingredients

Steps

1. 1 Peel the pumpkin, cut into small pieces, spray some water to keep it moist, and microwave on high heat for 5 minutes. This saves the most time. Steam over high heat for 15-20 minutes.

   

2. 2 Mash the ripe pumpkin with a spoon. If a lot of skin is removed, the pumpkin will be very delicate and there is no need to sift it.

   

3. 3 Add condensed milk and egg mixture.

   

4. 4 Squeeze on the salad dressing.

   

5. 5 Add sugar and milk powder.

   

6. 6 Beat evenly with a whisk.

   

7. 7 The flying cake skin is defrosted and can be rolled out. If it is completely thawed, it will be very sticky. If it is difficult to roll out, you can refrigerate it for a while. Fold and roll it out several times, and finally roll it into a thin crust.

   

8. 8 Place the crust on the mold, and gently push the center downward so that the crust is against the inner wall of the mold.

   

9. 9 Use a rolling pin to roll it over a few times and cut off the edges evenly. Therefore, it is best to cut the edges when choosing a chrysanthemum mold.

   

10. 10 Use a fork to prick the bottom evenly.

    

11. 11 Pour in pumpkin filling.

    

12. 12 Place in a preheated oven at 170 degrees for 20 minutes.