This square pumpkin pie, crispy pie, rich in stuffing, is the favorite of several pumpkin pies I have tried so far, specially moved to the kitchen, highly recommended. As a top-grade flour Fuze store Hokkaido low-gluten flour, the production of French sweet pastry skin is naturally easy to do, the finished product bite down is simply the illusion of crispy biscuits sandwiched with pumpkin stuffing, crisp to slag. The original party came from a different sea. The amount of the square was 9 inches. I made 2 4 inch rounds + 2 4 inch heart molds, and the pie and the stuffing were slightly left.
First prepare the ingredients for the sweet pastry.
After the butter is softened, add the egg yolk and stir it with a egg to form a cream.
Sift through the low-gluten flour of Hokkaido, and then add the milk a little bit depending on the situation, so that the flour is agglomerated and soft to the touch. Do not over-twist.
Send the skin dough into the refrigerator freezer for at least 1 hour, and the longer the relaxation time, the crisper the pie.
The loosened dough is taken out and warmed, and the sheet is 2-3 mm thick.
Spread the pie on the plate, press it with your fingers, and finally crush it on the plate with a rolling pin. The extra edge of the pie can be cut neatly.
In order to prevent the skin from bulging during the baking process, you can use a fork to poke holes in the pie, spread the oil paper, press the heavy stone, and send it to the preheated 200 degree oven for 20-25 minutes.
While waiting for the pie to be baked, pour all the ingredients in the pumpkin pie into the cooking machine and mix well.
After the pie is released, the pumpkin pie stuffing is filtered through a mesh sieve and poured into a dish, so that the pie stuffing can be baked to be fine and free of bubbles.
Re-feed into the preheated 200 degree oven, put it into the lower layer for baking for 10 minutes, then turn to the 180 degree middle layer for 20 minutes, and finally 3-5 minutes to open the fire and color.