Chinese Food
Pumpkin pie
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Grandma grew a pumpkin in the yard every year when she was a child. In summer, she could enjoy the cool under the pumpkin shelf. In the autumn harvest season, the big and small pumpkins with abundant harvest would fill the windowsill. The yard when I was a child no longer exists. But in my memory, grandma used pumpkin to make all kinds of delicious food. It is still remembered. Pumpkin is rich in nutrition. In today's advocating healthy life, eating more pumpkins, sweet potatoes and purple potatoes is particularly good for your health. Today, I'd like to recommend a delicious pumpkin pie. It's a good choice to make afternoon tea and party guests. Roasted pumpkin pie. Crispy outside and tender inside. Rich and delicious milk. It's better to sprinkle some coconut.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Sift low gluten flour and add sugar powder and softened butter.
Step3:Rub them with both hands into fine grains.
Step4:Add milk.
Step5:Make a smooth dough. Refrigerate the dough in a fresh-keeping bag for 20 minutes.
Step6:Pumpkin puree, condensed milk, milk, add to the blender. Stir to make a puree.
Step7:Beat the pumpkin puree and add the egg and mix well.
Step8:Refrigerated dough is rolled with a rolling pin into a larger dough than pie plate.
Step9:Put the dough in the pie plate. Remove the extra part of the edge.
Step10:Use a fork to make holes in the bottom of the plate.
Step11:Spread a piece of oilpaper on the pie. Put some beans on it and press it to prevent the pie from bulging during baking.
Step12:The beautiful oven is preheated in advance. Bake for 10 minutes at 180 degrees.
Step13:Take out the beans from the roasted pie skin. Pour in the pumpkin puree.
Step14:Continue into the oven at 170 ℃ for 30 minutes.
Cooking tips:Recipe source - Lin Ma loves food and has skills in making delicious dishes.
