I've been fascinated by pie recently. I personally think that pie is very inclusive. Almost any kind of melons, fruits and vegetables can be used to make fillings, but there are basically only two types of pie skins, one is butter pie skin and the other is meringue pie skin, but these two types of pie skins can also evolve into N changes due to different molds and shapes, so hundreds of kinds can be made with one pie alone. It feels really amazing!
Today's cheese and cream pumpkin pie is a snack that is very suitable for dessert. The soft glutinous rice of pumpkin and the aroma of cream and cheese are perfectly combined. In the cold winter, eating such a sweet pie will make people feel the happiness and sweetness of being loved.
It is not only exquisite and noble fruits such as blueberries, strawberries, and cranberries that can make exquisite western cakes. Ordinary ingredients such as simple and cheap pumpkins can also make amazing and beautiful desserts. Therefore, baking is a way of life that only needs to be careful. What we gain is the love and happiness we pour into it.
Cheese cream pumpkin pie
Recipe Recommendations
- unsalted butter 50 grams
- low-gluten flour 120 grams
- cream cheese 80 grams
- eggs one
- pumpkin 70 grams
- egg yolk one
- whipped cream 50 grams
- powdered sugar appropriate amount
- fine sugar 75 grams
- salt 1/4 teaspoon
- sweetening
- baking
- several hours
- ordinary
Steps for Cheese cream pumpkin pie
1
Sift the low-gluten flour and set aside.
2
After softening the butter, add fine sugar and beat until slightly white.
3
Add the beaten yellow in portions.
4
Stir well.
5
Add the sifted flour and rub it by hand until it is evenly granulated.
6
Kneak into a smooth dough, wrap with plastic wrap, and refrigerate in the refrigerator for more than 1 hour.
7
Remove the pie skin material from the refrigerator and roll it with a rolling pin into a uniform pie skin 3mm thick.
8
Place the pie skin on the pie plate, press it in the middle to make the pie skin adhere to the wall of the plate, and use a scraper to cut off the excess pie skin along the edge of the plate.
9
Use a fork to evenly fork the outlet holes on the surface.
10
Preheat the oven at 200 degrees, on the middle layer, heat it up and down for 10 minutes, take it out and let it cool.
11
Place unsalted butter and cream cheese in a basin, sit in hot water at about 60 degrees, heat over water to soften, and beat evenly with an electric egg beater at low speed.
12
Add fine sugar and beat on low speed until smooth.
13
Add whipped cream and beat well.
14
Add beaten eggs in three times and beat until completely emulsified.
15
Peel the pumpkin, remove the naan and cut it into small pieces. After steaming in the pot, stir into a puree with a cooking machine (the steamed pumpkin can be mashed without a cooking machine, but the pumpkin puree made with a cooking machine has finer fiber and the finished product is better., more delicate).
16
Add pumpkin puree to the steps4in，Stir well.
17
Sieve in the low flour and mix to form a uniform batter.
18
Pour into the cooled pie skin and flatten the surface.
19
Preheat the oven to 170 degrees, on the middle layer, heat it up and down, and bake for 40-50 minutes. Pay attention to cover it with tin foil when baking for 20 minutes to avoid scorching the surface.
20
After baking, sieve the surface evenly with powdered sugar.