On the spot, refer to the recipe of butter corn starch, and change some ingredients, it is also relatively successful, mark, the next improvement.
After the pumpkin is steamed, it is pressed into a mud, preferably after peeling and pressing the mud. This time, because I have more pumpkins, I also made pumpkin bread, so I didn't peel the skin, and it didn't affect the taste. It was just a little lower.
Potato starch, low-gluten flour is sieved and mixed with other materials except cranberry to form a smooth and soft dough. This time I was intimate with my hand and used to be lazy before. . .
Divide the kneaded dough into several pieces of appropriate size, knead them into balls, crush them, and indent the shape with the appropriate tools by hand. Finally, insert the cranberry into it.
Preheat the oven at 150 degrees for 10 minutes and bake for 20 minutes. But this time I didn't pay attention to the heat, it was a bit harder to finish the skin, maybe the time will be better. This temperature and time seems to be different for each model of each brand of oven, and you have to master the adjustment.
Try to practice it yourself, don't take the process, forgive me, if you have any questions, you can discuss it at any time! Everyone learns and progress together!