coconut pumpkin pie
I prefer pumpkins, but I don't like pumpkins. I think it's okay to eat them. The taste of pumpkin won't be very strong. It has a faint taste of coconut juice, which is very good. If I don't like pumpkins and don't like coconut juice, then I don't know how to squeeze it.
Recipe Recommendations
- low-gluten flour 100 grams
- fine sugar 15 grams
- butter 50 grams
- egg yolk 8 grams
- water 25 grams
- salt 1 grams
- coconut juice 110ML
- coconut 25 grams
- sugar 30 grams
- eggs one
Steps for coconut pumpkin pie
1
Making pie filling: Peel and cook the pumpkin or steam it.
2
Press into pumpkin puree with a spoon, add 110ML of coconut juice, 25 grams of coconut or shredded coconut, 30 grams of sugar, and 1 egg, stir well. You can put it in the blender here, but I was lazy to clean the blender, so I pressed it with a spoon, and it felt the same.
3
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4
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5
Making pumpkin pie: Sift the flour and sugar together into a bowl, and add the softened butter.6
Rub into coarse corn flour.7
Mix egg yolks, water and salt well.8
Pour the mixed egg yolk water into the flour in step 6.
9
Gently knead into dough. Refrigerate the kneaded dough in the refrigerator for more than 4 hours, at least an hour.10
Remove the refrigerated dough and roll it into thin slices.11
Cover the thin sheet on the pie plate, roll it across the pie plate with a rolling pin, and cut off the extra edges.12
Use a fork to fork holes in the bottom of the pie plate to prevent the bottom from bulging when roasting.13
Relax the pie skin for about 10 minutes, pour in the filling, and make it 8 minutes full. Preheat the oven to 190 degrees in advance. After baking for ten minutes, turn it to 170 degrees and bake until the pie filling is set.14
After roasting, sprinkle some shredded coconut on the surface to decorate.