Coconut pumpkin pie
By VicentaLakin
pumpkin's very nutritious, and the pumpkin pie with the coconut is particularly delicious, the skin is so sweet, the inside is soft, sweet and not tired, and it tastes so good! pumpkin reference @cousscass baked and sent my own alternative recipe. motion: 10 inches of ash pie。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut pumpkin pie
1
Pumping: Add all materials except water to the basin in the pieting
2
(a) Capturing into particles
3
(b) Joining the water in groups and covering the membranes for 15 minutes
4
(b) The coverings of the noodles and a thin sheet larger than the pie
5
(a) Put it on the pallet
6
(a) Lightly press the edge of the pressure plate to the top of the table, and stow the excess skin with a cane
7
Put a fork on it and avoid the drumming:
8
(b) Paper on the skin, pouring into some beans (I don't have stones, beans)
9
Put it in a pre-heated oven, mid-level, top-fire, 170 degrees for 20 minutes, backup。
10
Pumping practices: leaching of pumpkins after they are evaporated and extracting 150 grams of pumpkin mud
11
Plugged into the coconuts into a fine paste (better mixer)
12
Add sugar and eggs to continue to mix evenly
13
Sift in low-banded flour and mix
14
You'll be fine。
15
Put it in a pre-heated oven, mid-level, top-fire, 170 degrees for 20 minutes。
16
Then, when it is out of the oven, pour on the coconuts。
17
Cut the food。