pumpkin pie(nan gua pai )

pumpkin pie

Introduction:

"I've been baking for more than two years. It's really my second time to make pie. Although it's rare, I still like it. This pumpkin pie was one of the breakfasts of the other day. When it comes to pumpkin pie, the saddest thing in the world is not that I can't eat the cake baked in the middle of the night, but that I broke the cake as soon as it came out of the oven. So I redo the pie the next day. Compared with the first time, I add a few more drops of vanilla essence, remove some egg flavor and taste better. This pie is full-bodied with milk flavor, and its stuffing is tender and smooth. It's a very good snack. I also recommend you to try it. "

Production steps:

Step 1: prepare the required materials, cut the butter into small pieces, and place at room temperature until softened.

Step 2: add powdered sugar and flour into the butter, knead into crumb like coarse grains, and then add two egg yolks.

Step 3: knead the dough with your hands until it is smooth and soft. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 4: take out the dough from the refrigerator and roll it into 0.5cm round dough.

Step 5: put the dough in the 8-inch pie plate, compact the edge and bottom by hand, and then insert some small holes in the bottom of the pie skin with a fork to prevent the pie skin from expanding and deforming when heated.

Step 6: cut the pumpkin into small pieces, steam it in the pot, beat it into pumpkin puree with a blender, add two eggs and stir well.

Step 7: add sugar and milk, stir well.

Step 8: add 125 grams of cream, stir well, pumpkin pie filling is done.

Step 9: pour the pumpkin stuffing into the pie skin and fill it with 9 points.

Step 10: preheat the oven 200 degrees, middle layer, 220 degrees for 10 minutes, turn 150 degrees for 30-40 minutes.

Materials required:

Pie: low powder: 125g

Pie crust: powdered sugar: 40g

Pie: butter: 50g

Pie skin: egg yolk: 2

Filling: Pumpkin paste: 230g

Filling: sugar: 30g

Filling: egg: 2

Filling: Cream: 125g

Filling: vanilla extract: 3 drops

Note: each oven fire size is different, so baking time can not be generalized, midway to pay attention to observation. After cooling, sprinkle the coconut, or not.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nan Gua Pai