Coconut pumpkinata

1

Salinizing and salinizing white sugar with open water and cooling it in the fridge

2

Cut the fresh butter out of the fridge into small particles, add low-stamped flour, and add fresh cool water

3

(b) Equalize the mixing of the mixture by cutting it with a knife

4

(a) Falling on the board, gathering in groups, bringing together in hand and plastic cutters

5

(a) To cut the cut in half after the reunion and to re-cut half of the split on the cover

6

Repetition of this process by laxing several times of the noodles into the freezer for more than an hour in a fresh bag

7

(b) To remove the flour from the refrigerator, to spray it with thin powder and to open the flour in a rectangular form with a cane

8

(b) A third of the rectangular and a third of the lower one, folded upward

9

Put it in the bag and then in the fridge for half an hour; take it out and repeat it three times

10

Pumpkin sliced into a bowl and the microwave heated for eight minutes

11

Microwaved pumpkins are muddled with mixers

12

Add coconuts, sugar, butter and powdered milk

13

It's like a pumpkin coconut pie

14

(b) Emerald butter coatings and flour on the surface

15

Flour is removed from the refrigerator, large domes are removed, appropriate sizes are taken out and placed on the mould, and it is moved with a stick

16

This makes it easy to remove the excess edges, and then to put more holes in the bottom with a fork

17

Fill in the middle with ready coconut pumpkin mud and spread some coconuts over the surface

18

In the preheated 180 degree oven, in the lower middle floor and baked for 25 minutes。

1. The key to the pie crust is to keep all ingredients chilled; if the butter and dough are kneaded for too long, it will lose its crisp texture. 2. Cut the pumpkin into small pieces and microwave until cooked, then mash into a puree. Add shredded coconut, milk powder, etc., and mix well to prepare the filling. 3. Lightly grease the surface of the mold with butter, sprinkle with some flour, and pour out the excess flour; this way the baked tart is easy to remove. 4. Remove the dough from the refrigerator and roll it into a large circle; fit it over the mold surface, then roll a rolling pin over the top to trim the excess crust, remembering to prick small holes in the bottom of the pastry with a fork. 5. Fill the center with the prepared coconut pumpkin puree, sprinkle some shredded coconut on the surface, place in a preheated oven at 180°C on the middle-lower rack, for 25 minutes.