Chinese Food
Pumpkin pie with ginger sauce
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When I was wandering around the United States in early October, shopping malls and supermarkets were warming up for Halloween. Various ghost masks and costumes filled the shelves. Pumpkins were also widely used as decorations. In the tradition of Halloween, pumpkin is the main character. So I specially made this ginger pumpkin pie as the preheating of Halloween. This recipe is based on the eight inch pie plate. There is a little more pumpkin paste in the end. Friends who are afraid of waste can reduce the amount according to the proportion.
Cooking ingredients
Cooking Steps
Step1:Slice the pumpkin. Put it into a pressure cooker. Steam and steam for about 10 minutes.
Step2:Put the low gluten powder on the chopping board. Dig a hole in the middle. Put the butter and sugar powder on the ground, which are soft enough, and rub them into pieces.
Step3:Add in the yolk and knead.
Step4:Cover the dough with plastic wrap and refrigerate for about 1 hour. Let it relax fully.
Step5:Pumpkin paste, together with egg, milk, cream and black sugar, is added to the cooking cup. Beat into a delicate pumpkin paste with the cooking stick.
Step6:Add ginger powder and cinnamon powder (if you are not used to cinnamon flavor, it is better if you have fresh ginger juice to replace ginger powder. The amount of ginger juice should be about 10 grams) and mix well. Then add rum to remove the smell.
Step7:Sift the pumpkin paste to ensure its fineness.
Step8:Sprinkle the powder on the chopping board. Slowly press the loose dough into a pie shape with the palm of your hand. Then gently roll it with a rolling pin.
Step9:Spread butter on the bottom and around the pie plate. Carefully roll up the pie plate with a rolling pin. Spread it on the pie plate. Then, scrape off the extra skin along the pie plate, and carefully arrange the skin with your fingers. Make sure there is no gap between the skin and the pie plate. Make sure the skin is even and tight.
Step10:Make small holes in the pie with a fork to avoid puffing when baking.
Step11:Then pour in the sifted pumpkin paste until the skin is nine points full.
Step12:Preheat the oven to 180 degrees. Bake for 30 minutes.
Step13:Do not demould the roasted pie immediately. Let it cool thoroughly before demoulding. Or it can be sent directly to the refrigerator and refrigerated overnight before demoulding.
Cooking tips:There are skills in making delicious dishes.
