Coconut cheese pumpkin pie

By VicentaLakin

Coconut cheese pumpkin pie
The afternoons of holidays were always a little free and hungry, so it was decided to bake a pumpkin pie for tea. Pumpkin pies with creamed cheese, slender pies, fragrances, and tastes like eggs. The last coconut was spilled, and it served as a pointer. The sweet pumpkin pie and the silky milk tea match very well in the afternoon。

Recipe Recommendations

  • butter 35g
  • low powder 100g
  • fine sugar 15g
  • milk 30ML
  • pumpkin puree 240g
  • cream cheese 100g
  • eggs of 2
  • coconut appropriate amount

Steps for Coconut cheese pumpkin pie

  • Make Coconut cheese pumpkin pie step 0
    1
    Pumpkin is first used to add low powder and fine sugar to the softened butter in the room, and to rub it with the hand。
  • Make Coconut cheese pumpkin pie step 1
    2
    Add milk, mix it up, rub it in a smooth face, don't rub it too long. It is then packed in a meat bag and placed in a freezer for half an hour。
  • Make Coconut cheese pumpkin pie step 2
    3
    Pumpkin to the skin, cut into pieces。
  • Make Coconut cheese pumpkin pie step 3
    4
    Put the pumpkin in the steam pan for 15 to 20 minutes。
  • Make Coconut cheese pumpkin pie step 4
    5
    The good noodles are taken out, the thins are even。
  • Make Coconut cheese pumpkin pie step 5
    6
    The skin is placed in the pallet, and the extra part is combined around. Some exhaust vents were removed from the bottom with a fork。
  • Make Coconut cheese pumpkin pie step 6
    7
    Skin in the middle of the oven, 150°C for 12 minutes。
  • Make Coconut cheese pumpkin pie step 7
    8
    the fertilized pumpkin is a little cold, and 240 g of pumpkin mud, together with other pies, is sifted to a paste, which makes the pies softer。
  • Make Coconut cheese pumpkin pie step 8
    9
    Pump it in the first roasted pie skin, so that bubbles are out. The baked pie doesn't really swell, so it'll be full of nines. I'm a little short of this。
  • Make Coconut cheese pumpkin pie step 9
    10
    The oven is moved to 180°C, with 10 minutes to the floor and 30 minutes to the middle。
  • Make Coconut cheese pumpkin pie step 10
    11
    The roasted pumpkin pie will be more delicious with a piece of coconut silk。
  • Make Coconut cheese pumpkin pie step 11
    12
    The baked pumpkin pie suggests eating it while it's hot, pie-skinned, pie-sweet, milk-sweet。
  • Coconut cheese pumpkin pie Make Tips

    One, I've got a lot of water in my pumpkin mud, and if you're using a pumpkin variety that's more dry when it's evaporated, it's recommended that the amount of milk be increased. 2. The specific bakery time is adjusted according to the individual home ' s oven, which should be slow. Three, my pie is eight inches, and the amount of food in the recipe is just one。

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