Coconut pumpkin pie(ye xiang nan gua pai )

Coconut pumpkin pie

Introduction:

"The beneficial ingredients of pumpkin are polysaccharide, amino acid, active protein, carotenoid and many trace elements. The pumpkin pie made by ourselves is clean and healthy, with strong fragrance and beautiful shape. I believe babies will like it. "

Production steps:

Step 1: raw materials

Step 2: put butter, 15g ice sugar powder, baking powder, salt, egg yolk and water into the flour to make a smooth dough. (I don't like the taste of butter very much, so I put it less. I'm afraid the dough is too dry, so I add a little baking powder. I suggest not to put too much. It's less than or equal to 1g.)

Step 3: wrap the dough in plastic wrap and refrigerate for more than 4 hours

Step 4: cut the pumpkin into pieces, add a little water and put it in the microwave oven for 5 minutes until cooked

Step 5: add eggs and 30g ice sugar powder into the pumpkin, and beat into fine mud with a blender

Step 6: add cream and stir well

Step 7: take out the dough and roll it into thin slices

Step 8: lay it in the pie plate and insert some small holes with a fork

Step 9: pour in the pumpkin paste

Step 10: put in the oven, heat up and down, 180 degrees, bake for 8 minutes, cover with tin foil and bake for about 10 minutes

Step 11: Sprinkle with coconut powder, the delicious pumpkin pie is on the table

Materials required:

Low gluten flour: 100g

Pumpkin: 125g

Cream: 50g

Rock sugar powder: 45g

Coconut: 20g

Butter: 15g

Egg: one

Egg yolk: 30g

Water: 10g

Salt: 1g

Baking powder: 1g

Note: one: like butter friends can add more butter, baking powder can not be added, I do so out of the pie skin is very soft, bake more for a while, there is the smell of biscuits; two: no cream friends can directly use milk instead; three: baking time according to the power of each oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Xiang Nan Gua Pai