American pumpkin pie(mei shi nan gua pai )

American pumpkin pie

Introduction:

"The first time I ate pumpkin pie was in the United States. I like it with whipping cream, so I decided to learn how to make it. For the first time, we did the experiment according to the American recipe. Many materials were hard to find in China, and we didn't buy a special pie mold, so we used a pizza baking plate instead. Because there is a certain error in converting Fahrenheit temperature into Centigrade Temperature, the oven temperature at home seems to be higher than normal, so I baked it according to the temperature and time in the recipe. When I found that there was a sign of baking paste in the first half of the roast, I immediately lowered the temperature, but the time did not extend. As a result, the skin of the underlying pie did not reach the same level as what I had eaten, but the pie was very successful, and the taste was the same . We can adjust and improve according to the actual situation. "

Production steps:

Step 1: 1 mix the flour and salt in a medium bowl or basin, and cut the shortening (lard or butter) into pea size with a pastry blender (similar to Apple cutter, which can be replaced by a colander). 2. Sprinkle a spoonful of water into the noodles. Stir with a fork or chopsticks. Turn the wet noodles aside. Continue to sprinkle a spoonful of water until all the noodles are wet. Then knead the noodles into a ball.

Step 2: flatten the dough by hand, roll it into a circle from the middle to the edge, about 12 inches in size, roll the rolled dough on a rolling pin, and unfold it in a 9-inch pie pan to ensure that it is naturally spread in the pan without stretching. The dough is 1 / 2 inch above the edge of the baking tray, and fold the extra dough out of the baking tray. Don't poke a small eye at the bottom of the dough (I used a fork to poke an eye at the bottom like a pizza according to the pumpkin pie making method on the website. It turns out that the dough is a little wet and not crisp, which should be the reason). Next, fill in the pastry.

Step 3: when making pumpkin pie abroad, we usually buy canned pumpkin directly. Because we don't have any, we can make it with fresh pumpkin. The foreign method is to peel and pulp the pumpkin, put it in the oven, cover it with tin foil and bake it for one hour. It's very troublesome. You can steam it in a steamer for about 10 minutes (until the pumpkin is ripe). Use a blender to break the ripe pumpkin into a paste. If there is too much water, filter out too much water.

Step 4: make pie heart: in a large bowl, mix pumpkin, sugar, cinnamon, ginger and nutmeg, add eggs (beat eggs like scrambled egg paste in advance), and slowly add light cream (because I don't buy lightcream as required in the recipe, I use Nestle's whipping cream instead of similar taste) to mix well.

Step 5: pour the stuffing into the pie skin carefully. In order to protect the pie edge from being burnt, cover the pie edge with tin foil (cut a circle smaller than the edge of the baking tray in the middle of the tin foil). Preheat the oven to 375 degrees Fahrenheit (about 190 degrees Celsius), cover the pie with tin foil and bake for 25 minutes, then remove the tin foil and bake for 25 minutes, or insert the knife into the center and pull it out without sticking the pumpkin mixture to the knife. Note that the temperature of the oven are different, baking time to pay attention to observe, so as not to burn.

Step 6: cool the baked pumpkin pie on the iron shelf, cover it with plastic wrap or tin foil and refrigerate for 2 hours.

Materials required:

Flour: 11 / 4 cup

Pumpkin: 13 / 4 cup

Eggs: 2

Light cream: 3 / 4 cup

Shortening: 1 / 3 cup

Cold water: 4 or 6 spoons

Salt: 1 / 4 teaspoon

Cinnamon powder: 1 teaspoon

Sugar: 1 / 2 cup

Ginger powder: 1 / 2 teaspoon

Nutmeg powder: 1 / 4 teaspoon

Note: according to the habit of eating pumpkin pie abroad, it's better to spread whipping cream on it. In China, it's rare to buy real whipping cream, so you can buy Nestle's whipping cream. Use an electric mixer or an egg beater to quickly stir it to turn it into semi-solid viscous cream and spread it on pumpkin pie.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Mei Shi Nan Gua Pai