coconut pumpkin pie
By RobinJohnson
This is a pie that everyone learning to bake has to try. It is simple to make and has a first-class taste. An easy program can get a great sense of accomplishment. Who can not try it?
Recipe Recommendations
- low-gluten flour 100 grams
- pumpkin 100 grams
- light cream 30 grams
- butter 30 grams
- egg yolk half a
- qingshui appropriate amount
- low powder 10 grams
- eggs one
- coconut appropriate amount
- fine sugar 15 grams
- salt 1 grams
- sugar 30 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for coconut pumpkin pie
1
Sift the flour, salt and sugar together into a bowl, add the softened butter, and rub the butter and flour by hand into coarse corn flour.
2
Add egg yolks and appropriate amount of water to knead the dough until smooth, chill and relax for 30-60 minutes.
3
Peel the pumpkin and steam it, and press it with a spoon until it is made into a mud.
4
Add the light cream, water and sugar, sift in the low flour and stir well.
5
Add beaten eggs and stir well.
6
Heat the pie filling under water until it is slightly sticky.
7
Remove the refrigerated dough and roll it into a uniform pie crust.
8
Cover the pie skin on the pie plate, roll it across the pie plate with a rolling pin, and cut off the extra edges.
9
Use a spoon to insert a small hole in the bottom of the pie skin to vent and relax at room temperature for 20 minutes.
10
Pour the pie filling into the relaxed pie skin.
11
Sprinkle with a layer of shredded coconut on the surface.
12
Preheat the oven to, bake at 200 degrees for 10 minutes, adjust the temperature to 180 degrees, and continue to bake for about 25 minutes until the pie filling is set.