Materials:

Bottom of shortcake; Flour (1/2 cups); Brown sugar (1/4 cups); Butter (1/4 cups); Vanilla extract (1/4 tablespoons); Salt (1/8 tablespoons); Crushed cooked nuts (I can choose hazelnuts, walnuts and peanuts) (1/4ci pumpkin mud top; Pumpkin sauce (1); Cinnamon powder (1/2); Ginger powder (1/4); Eggs (1); Whipped cream (90 ml); Decorative part (optional); Dry cheese (moderate amount); Syrup (appropriate amount)

Seasoning:

Difficulty: simple cooking: 10-30 minutes

Practice and steps of pumpkin shortcake

Practice and steps of pumpkin shortcake

1. This recipe is based on volume, so we will show you the tools to understand. The spoon is in the upper left corner. The tsp in this recipe refers to the teaspoon, that is, the teaspoon. The cup is the icon and the cup in the middle.

2. Making pastry bottom: Beat butter until fluffy and white, add brown sugar in several times and mix well, add vanilla extract and mix well, sift in flour and other ingredients to make soft dough, roll it into a 5mm thick pastry, and put it in the middle layer of the oven 180 degrees 15 minutes.

3. Put the pumpkin into the pot and steam it, squeeze out the water, add other ingredients to the required volume and stir it evenly.

4. Pour the pumpkin puree on the bottom of the baked cake and bake in the middle layer of the oven at 180 degrees for 35 minutes. Cut into pieces while hot, cool, garnish with grated cheese or drizzle with syrup. You can sprinkle sugar if you like it sweet.