Practice:

1, choose a piece of old pumpkin with little moisture, peeled and cut into small pieces into a bowl, covered with plastic wrap on the pot to steam, remove the crushed pumpkin puree to cool.

2. Soften the butter in advance to a state where a finger can be easily poked into it, add the powdered sugar and salt, and beat with an electric mixer until fluffy and white.

3. Add the pumpkin puree and beat the pumpkin puree and butter with a whisk until well blended.

4: Pour cornstarch and low gluten flour into a measuring cup and mix well. Then sift the powdered ingredients into the butter and mix with a spatula until there is no dry powder.

5: Knead the dough by hand until it becomes a soft dough. Divide the dough into 10 grams each, about the size of a cinnamon ball, and then knead it by hand until it is flattened into a small ball.

7. Preheat the oven to 160°C, then place the pumpkin in a baking dish and bake in the middle of the preheated oven for about 20 minutes.