Coconut pumpkin pie
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- powdered sugar 15g
- butter 60g
- milk 15g
- salt little bit
- light cream 30g
- coconut juice 30g
- pumpkin puree 120g
- coconut a little
- eggs 30g
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut pumpkin pie
1
Pipes first. Low-banded flour, sugar powder, a little salt in the mixer
2
Refrigerated butter slices added to flour mix
3
A little milk mix
4
Take out the dough and put it in the freezer for half an hour
5
Pumpkin vealed into mud and mixed with sugar powder
6
Add eggs, coconut juice and light cream
7
Pumpkin's ready
8
Take out the noodles, spill a little dry flour, use a stick. Open
9
Put it on the palette, put your hands on it and squeeze the extra skin
10
Pumpkin
11
The rest of the skin is covered in tatters
12
Decoration on the edge of the pied disc
13
A thin egg fluid on the skin
14
The oven is pre-heated and placed in the middle of the oven with 200 degrees and 10 minutes of roasting and 150 degrees for 30 minutes。
15
It's better and better while it's hot
16
The finished product。