Pumpkin pie
By VicentaLakin
the first time i ate pumpkin pie was in the united states, and it was very popular with whippingcream and decided to learn to do it. the first experiment, which was done in accordance with the united states recipe, resulted in many materials that were difficult to find in the country and did not buy exclusively pie models, which were replaced by pizza dishes. since the conversion of the fahrenheit temperature to a degree celsius contained some errors and the temperature of the oven in the home seemed to be higher than normal, half of the roasting showed signs of roasting, according to the temperature and time on the recipe, and the temperature was lowered immediately, but the time was not extended, resulting in the bottom skin not reaching the same level as it had been eaten, but with the same success and taste. you can adjust and improve on the ground。
Recipe Recommendations
- flour
- pumpkin
- eggs of 2
- light cream 3/4 cup
- shortening 1/3 cup
- cold water
- salt 1/4 teaspoon
- cinnamon powder 1 teaspoon
- white sugar 1/2 cup
- ginger powder 1/2 teaspoon
- nutmeg 1/4 teaspoon
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pumpkin pie
1
In a medium-sized bowl or basin, flour and salt are torn up and the soy oil (which can be replaced by a spoon with an apple cutter) is to be cut to the size of peas in flour. The water spilled into the table was mixed with fork or chopsticks, the wet face was drawn to one side and continued to be poured into a spoon until all the surfaces were wet, and then the face was plattered。
2
The face was flattened from the middle to the edge, rounded, about 12 inches large, and the fine pasta rolls were placed on the stick, spread in a 9-inch pie board to ensure that the nature lay was not drawn in the grill. The skin is 1/2 inch beyond the edge of the dish and the extra skin beyond the dish is folded outward. Don't poke your eyes at the bottom of the skin (I used a fork at the bottom like a pizza, according to the pumpkin pie on the website), and it turns out that the skin is damp, bad, that's why. Just fill in the pie heart and roast。
3
Pumpkin pies outside the country usually buy cans of pumpkins, and because we don't have them, we can make them with fresh pumpkins. The practice abroad is to decorate the pumpkins, to decorate them, and to place the ovens under tin foil for one hour, which is difficult to use for about 10 minutes with a steam pan (until the pumpkins are ripe). A blender is used to break a ripe pumpkin into a slurry paste and, if water is abundant, to filter out excessive moisture。
4
make pies: mix pumpkins, sugars, cinnamon powder, ginger powder, nutmeg powder in a big bowl, with eggs (which can be made into eggs like fried eggs), slowly with light cream (because i'm using light cream in nestlé instead of a similar taste)。
5
The fillings are carefully poured into the skin and, in order to protect the side from roasting, the side of the pie can be covered with tin foil paper (in the middle of the tin foil cut a circle smaller than the edge of the grill). The oven is preheated to 375 degrees Fahrenheit (approximately 190 degrees C) and will be covered with tin paper for 25 minutes and then baked with tin paper for 25 minutes, or until a knife is inserted in the centre and no pumpkin mixture sticker is removed. Note that the temperature of the ovens is different, and you should watch it while it's baked。
6
The roasted pumpkin pie is put on the iron shelf and the two-hour taste is better when covered with film or tin paper。Pumpkin pie Make Tips
Following the foreign custom of eating pumpkin pie, it tastes better to spread whipped cream on top; since genuine whipping cream is rarely available locally, you can buy Nestlé's whipping cream, beat it quickly with an electric mixer or whisk until it becomes a thick, semi-solid cream, and spread it on the pumpkin pie to eat.