Recipe: Autumn Words - Milky Pumpkin Pie

Home Cooking Recipe: Autumn Words - Milky Pumpkin Pie

Notes:

Autumn is coming~ It’s always time to order something with seasonal ingredients. In fact, this person is very annoying to cook pumpkins, fried pumpkins and the like, but pumpkins are really pleasing to make desserts, pumpkin hurricanes, pumpkin toast, pumpkin pudding, etc., the temperature is not overbearing but the color and flavor. This milky pumpkin squash is ready to be completely cooled, sealed and refrigerated for one night. The taste is better, the suede is crispy, the filling is cold and delicate, and the taste is better. It’s really awkward to play baking for so long but I haven’t done it. The first time I did it, there were still a lot of deficiencies. I did it a few times and slowly improved it. Given the serving size, you can make two six-inch enamels.

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all the materials that make the mink: the mink is best made one night in advance. The butter is sliced ​​and placed at room temperature 22 ° C for about 5 minutes.

    Prepare all the materials that make the mink: the mink is best made one night in advance. The butter is sliced ​​and placed at room temperature 22 ° C for about 5 minutes.

  2. Home Cooking Recipe: Mix the egg yolk with water, add sugar and salt, stir well by hand, and put it in the refrigerator for storage.

    Mix the egg yolk with water, add sugar and salt, stir well by hand, and put it in the refrigerator for storage.

  3. Home Cooking Recipe: Put the butter at room temperature, don't let it soften, just keep it in a hard state. Squeeze with a spatula until the whole becomes soft but not too soft, so you can close your hands. This process is fast, don't overdo it.

    Put the butter at room temperature, don't let it soften, just keep it in a hard state. Squeeze with a spatula until the whole becomes soft but not too soft, so you can close your hands. This process is fast, don't overdo it.

  4. Home Cooking Recipe: Sift the low-gluten flour into the butter and mix with a spatula. It should be cut in half until the whole is grit-like, but you can't see the obvious dry powder.

    Sift the low-gluten flour into the butter and mix with a spatula. It should be cut in half until the whole is grit-like, but you can't see the obvious dry powder.

  5. Home Cooking Recipe: Take out the refrigerated liquid, or stir it by mixing, stir until the water is absorbed, and the whole is smooth, and it can be a dough shape.

    Take out the refrigerated liquid, or stir it by mixing, stir until the water is absorbed, and the whole is smooth, and it can be a dough shape.

  6. Home Cooking Recipe: Wrap the dough with plastic wrap and press it into a 2-2.5 cm thick rectangle (in case it is accidentally pressed into a square) and let it cool in the refrigerator overnight.

    Wrap the dough with plastic wrap and press it into a 2-2.5 cm thick rectangle (in case it is accidentally pressed into a square) and let it cool in the refrigerator overnight.

  7. Home Cooking Recipe: First, dust the dough on the kneading pad for anti-stick treatment. Take out the mink and wash it back for 2 minutes. Use a rolling pin to gently knead the dough into a dough piece that is slightly larger than the mold. Do not force it and it will break. Pay attention to the operation slowly. When you reach a thickness of 4 mm, you can close your hand. Don't be too thin. If you feel sticky when you are licking, even sprinkle a small amount of powder for anti-sticking.

    First, dust the dough on the kneading pad for anti-stick treatment. Take out the mink and wash it back for 2 minutes. Use a rolling pin to gently knead the dough into a dough piece that is slightly larger than the mold. Do not force it and it will break. Pay attention to the operation slowly. When you reach a thickness of 4 mm, you can close your hand. Don't be too thin. If you feel sticky when you are licking, even sprinkle a small amount of powder for anti-sticking.

  8. Home Cooking Recipe: Put the crusted skin on the mold and put the powder side on it. Remove the excess and the excess mink can be stored in the freezer and reused.

    Put the crusted skin on the mold and put the powder side on it. Remove the excess and the excess mink can be stored in the freezer and reused.

  9. Home Cooking Recipe: After the cover is made, a small hole should be placed on the suede to prevent deformation by heat during baking. At the same time, a layer of oil paper is placed on the suede, and the heavy stone is placed on it to prevent the skin from being deformed.

    After the cover is made, a small hole should be placed on the suede to prevent deformation by heat during baking. At the same time, a layer of oil paper is placed on the suede, and the heavy stone is placed on it to prevent the skin from being deformed.

  10. Home Cooking Recipe: Bake in the middle of the oven at 200 degrees for 15 minutes, and remove it when the edge is discolored. The small mold I use, if you are a large mold, it may take about 25 minutes, the edge of the color is cut on the bottom of a layer of light color, the bottom can not be white.

    Bake in the middle of the oven at 200 degrees for 15 minutes, and remove it when the edge is discolored. The small mold I use, if you are a large mold, it may take about 25 minutes, the edge of the color is cut on the bottom of a layer of light color, the bottom can not be white.

  11. Home Cooking Recipe: Prepare the pumpkin stuffing when baking. Stir the steamed and delicate pumpkin puree, whipped cream, milk, sugar and eggs together.

    Prepare the pumpkin stuffing when baking. Stir the steamed and delicate pumpkin puree, whipped cream, milk, sugar and eggs together.

  12. Home Cooking Recipe: Take out the peony stone and pour it into the filling at 180 °C for about 15-20 minutes. Observe that the filling is solidified. (Everyone has different mold baking times ~)

    Take out the peony stone and pour it into the filling at 180 °C for about 15-20 minutes. Observe that the filling is solidified. (Everyone has different mold baking times ~)

  13. Home Cooking Recipe: After being baked, put it on the grilling net to cool it, and seal it for one night to eat. The crust is crispy and the stuffing is delicate and delicious.

    After being baked, put it on the grilling net to cool it, and seal it for one night to eat. The crust is crispy and the stuffing is delicate and delicious.

  14. Home Cooking Recipe: The surface can be decorated with powdered sugar and mint leaves.

    The surface can be decorated with powdered sugar and mint leaves.

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