Coconut pumpkin pie(ye xiang nan gua pai )

Coconut pumpkin pie

Introduction:

"The weather is getting colder, the heating has not been fully opened, and there is no warm feeling in the room. In the winter afternoon, a piece of dessert and a cup of hot tea give people a warm comfort. Crisp pumpkin pie is the best choice at this time. Even a person holding a cup in a daze will feel happy when he sees the beautiful pumpkin pie."

Production steps:

Step 1: prepare the material of the pie skin, 1 egg yolk, 200g low flour and 100g butter;

Step 2: add 50g egg yolk and water, stir well, add 2G salt and 30g sugar, stir until sugar melts, and refrigerate for use;

Step 3: sift the low powder into the butter;

Step 4: knead the low flour into butter by hand until it is cornmeal;

Step 5: pour the rubbed butter powder on the mat, pile it into a powder mountain, and dig a hole in the middle;

Step 6: put the egg yolk water in the pit;

Step 7: use scraper to cut and mix evenly bit by bit, let flour absorb moisture fully, pile up into a piece;

Step 8: wrap it with plastic wrap and put it in the refrigerator for use;

Step 9: prepare the stuffing of pumpkin pie, and beat the steamed pumpkin into fine pumpkin paste;

Step 10: Beat 2 eggs into the mixing cup;

Step 11: add coconut, milk, pumpkin puree and sugar into the mixing cup

Step 12: beat it into fine mud with blender; prepare the filling and wait for use;

Step 13: take out the frozen pie skin from the refrigerator and roll it open while beating;

Step 14: make two pie skins respectively, and press them with the mold by hand; one is 8 inches, the other is 6 inches;

Step 15: fork the hole,

Step 16: spread baking paper on the pie skin, pour in a pile of black beans, and put them in the oven preheated at 200 degrees for about 20 minutes;

Step 17: take out the pie skin and cool it. Pour in the filling,

Step 18: put into the oven preheated 180 degrees again and bake for about 30 minutes;

Step 19: 30 minutes later, open the oven, shake the pie plate, the stuffing does not flow, you can take out to cool;

Step 20: sprinkle a layer of coconut before eating. If you like the coconut flavor, you can use coconut milk instead of milk to put it into the filling;

Materials required:

Low powder: 200g

Water: 50g

Salt free butter: 100g

Fine granulated sugar: 30g

Yolk: one

Salt: 2G

Pumpkin puree: 200g

Coconut: 60g

Eggs: 2

Milk: 150ml

Note: adjust the amount of sugar, milk can be replaced by coconut milk, taste more rich.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ye Xiang Nan Gua Pai