Butter pumpkin pie
By VicentaLakin
A few pumpkin lights were made for the kids on Halloween, thinking it was too wasteful to throw them away, to eat a couple of tons of pumpkins, to boil them, to steam them, to eat the sweets they make, and I thought, "Pumpkin's cakes are too hot to make a pumpkin pie." It's a great idea to make breakfast in the morning and tea in the afternoon
Recipe Recommendations
- pumpkin 120 grams
- light cream 60 grams
- egg yolk one
- low-gluten flour 10 grams
- butter 65 grams
- salt 1 gram
- powdered sugar 40 grams
- almond powder 10 grams
- egg liquid 25 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Butter pumpkin pie
1
Get ready for food. Butter soften early, egg fluids and salt, sugar powdered into fine feathers。
2
Add almond flour and flour, preferably by sifting it in advance, and it'll be more subtle。
3
When it's turned into a pack, it'll be sealed in a bag for an hour
4
NOW WE'RE GOING TO MAKE PIES, PUMPKINS AND LIGHT CREAM, YOLK, SUGARS IN THE RICE COOK BREAKER, START THE DRY FUNCTION FOR 30 SECONDS AT HIGH SPEED, THEN OPEN THE PUMPKINS ON THE WALL AND SCRAPE THEM DOWN THREE TIMES。
5
Pumpkin's in the bowl, and it's a low-strength mix。
6
TAKE OUT THE FROZEN PASTA, AND FORM IT AT APPROXIMATELY 0.2CM HEIGHT, AND PUT IT IN THE MOLD, WHERE THE AMOUNT IS ABOUT FOUR 8CM-SIZED PIES。
7
The excess skin is spun off with a crutches and the bottom with a fork to get out of the hole to prevent the drums from being cooked。
8
Carefully down into the pumpkin pie, about 8-9 full, with a light shock。
9
The remaining pieces of flour are made of braids and decorated on them, and the oven is preheated at 170 degrees, and then placed in the middle of the oven for 30 minutes。
10
Out of the oven, at the bottom, it's very corky, it's very soft, it's impregnated, it's really delicious! I'd like you to give it a try. Experience