A, making a cake crust: putting dough/sugar/sieved low-gluten flour into a pot and mixing; Add the cream and grasp the ingredients loosely with your hands.

Pour in the egg mixture, and stir with the palm of your hand to make dough (don't affect the taste by excessive operation): wrap it in plastic wrap or plastic bag, refrigerate for half an hour, spread cream on the bottom of the baking box, then sprinkle with low-gluten flour, pour out the excess flour, put it in the refrigerator for storage, take it out and spread it out, and spread a layer of plastic wrap on the crust; Make a big round piece of about 22cm with the club face; Carefully tear off the upper plastic wrap, pour the cake crust on the baking box, and then tear off the upper plastic wrap; Press the surrounding pies into the baking box, gently press some powder with your fingers to form a uniform thickness, and poke holes in the surface with a fork.

Oven preheating180 c: put the oven into the preheated oven and bake for about 12 minutes; Take it out, wrap it in a layer of egg white, bake it for about 3 minutes, take it out and let it cool. B, making pumpkin cheese: cleaning pumpkin, cutting into small pieces with skin, steaming in an electric cooker, and cooling for later use; Preheat the oven for 200 degrees;

Custard softens at room temperature; Cut into small pieces, stir with an electric mixer at low speed to form cream, add sugar/pumpkin puree/egg/low gluten/orange peel in turn, and stir (stir one and then add the other; Stir an egg evenly and then add another one.) Put raisins with wine stains evenly on the crust.

Pour pumpkin cheese into it and smooth the surface; Pick up the baking box and tap the desktop a few times, and put the 8-inch baking box into another larger box; Then put it into a deep dish; Inject hot water with the height of 1cm into the oven, bake at 200 degrees 10 minutes, then bake at 150 degrees for 50 minutes, and take out the baking box to completely cool it (without demoulding for the time being); Cover with plastic wrap or cover and refrigerate for 3-4 hours; Then draw a circle around the baking box with a knife and demould it. You can eat it.