2. Mix the low-gluten flour with the baking powder, add the chopped cold butter particles, and rub with the palm of your hand to mix the butter with the flour.
3. Turn into tiny grains of sand.
4. Then mix the eggs with the milk to make it into a delicate liquid. Add them to the dough several times to shape the dough. Note that the liquid can not be completely added, but can be added to the dough in a suitable state.
5. Wrap the dough in plastic wrap and put it in the refrigerator to relax for one hour.
6. Take a cake pan, coat it with anti-sticking oil, then roll the cake crust flat and big, press it into the cake pan and tidy it up. Then poke some holes in the pie crust with a fork.
7. Oven preheating, baking mode 5, up and down baking mode 7, 180 degrees.
8. Let's make stuffing. Cut the pumpkin, mushrooms and garlic into small pieces.
9. Put a proper amount of garlic in the pot and stir fry.
10, add pumpkin and shiitake mushrooms, stir-fry evenly until it changes color.
1 1. At this time, add half a box of curry pieces and appropriate amount of sugar, salt, black pepper and 100ml of water, and slowly dissolve the curry pieces on low heat to become thick curry pumpkin.
12. Beat eggs with milk. After stirring well, add the slightly cooled curry pumpkin.
13, cut into small pieces with cheddar cheese and stir well together.
14. At this time, bake the pie in the oven for 6 minutes. Because of the baking powder, the baked stone cake skin is swollen. )
15, then pour the filling into the baked crust, and put it in the oven to keep 180 degrees and bake for 30 minutes. The pie is solidified in the oven, baked, taken out, cooled for a while and then cut.