Coconut pumpkin pie
By VicentaLakin
Yesterday, there was a small amount of pumpkin mud left in the veggies, and it was a long time since summer that the few remaining pumpkins should be more than enough to make a pie. When the room is filled with the scent of the oven, it is filled with joy. The husband who brought his son home at night tasted a piece and even praised it as better than the sweets of the royal pastry
Recipe Recommendations
- pumpkin puree 230 grams
- low-gluten flour 120 grams
- butter 45 grams
- eggs of 2
- powdered sugar 40 grams
- egg yolk of 2
- white granulated sugar 30 grams
- light cream 120 grams
Steps for Coconut pumpkin pie
1
Prepare all raw materials。
2
The butter is cut into small blocks and placed in softening at room temperature. Add sugar powder, sift in flour and two yolk。
3
The mixture is evenly mixed with chopsticks。
4
The mixed face is turned into a smoother face, then placed in a fresh bag and frozen in the fridge for more than half an hour。
5
During the course of the freezer, the pie can be made. I'll add a pre-stilled pumpkin mud to the fine sugar mix。
6
Add light cream to mix evenly. Pumpkin pie's ready。
7
TAKE THE ICED PASTA OUT. SPRAYS OF ABOUT 0.5 CM THICKENED WITH A CANE (THE FACE SHOULD BE LARGER THAN THE PIED DISC) WERE THEN PLACED INTO THE PIED DISC. PUT YOUR HANDS ON THE EDGE AND THE BOTTOM. A FORK ON THE FACE OF NUMEROUS SMALL HOLES IN ORDER TO PREVENT HOT DRUMMING IN THE BAKING PROCESS。
8
Put the previously done pie into the skin, nine points full。
9
The oven preheat. 200 degrees, mid-level, with 200 degrees for 15 minutes and 150 degrees for 30-40 minutes. (Both ovens have a different firepower, so they can't be general, and they are observed during the oven)。
10
Take it out of the oven and just throw coconuts on the surface。
11
It's delicious