南瓜圈圈餅
材料：
50克 熟的南瓜泥
15克 無鹽奶油/橄欖油（1歲以下）
8克有机蔗糖
一顆 蛋黃
85-90克 太白粉/馬鈴薯粉
做法：
1）首先蒸熟南瓜，待涼後，稱出所要的重量。
2） 南瓜泥乘熱時加入奶油/橄欖油，攪拌均勻。
3） 加入糖，蛋黃和太白粉，用湯匙攪拌均勻就可以了。（太白粉的量依南瓜泥的濕度而定）
4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出圈圈或任何喜歡的型狀在不沾黏烤紙上。
5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。
Pumpkin Crunchy Rings
Ingredients:
50g cooked Pumpkin
15g unsalted butter/olive oil
8g organic cane sugar
1 egg yolk
85-90g potato starch
Steps:
1) Steam pumpkin till soft.
2) weight 50g pumpkin, mash it and add in butter while it is still hot.
3) add in sugar, egg yolk and potato starch, mix well with spoon. （quantity of cornstarch to be adjusted according to pumpkin's moistures)
4) put the mixture into a plastic bag and cut a hole at the edge
5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray
6) bake at preheated oven of 160'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5 mins.
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