Name: #aca烤明星大赛# Mini Coconut Pumpkin Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 50g High-gluten flour; 1/2 tsp salt; 120ML Cold water; 135g Butter (for wrapping); 200g pumpkin; 20g Unsalted butter; 20g Sugar; 1 tablespoon Fresh Orange Juice; 25g Coconut; Some Pumpkin seeds; Some Caster sugar; Some Egg liquid

#aca烤明星大赛# Mini Coconut Pumpkin Pie

1. First make the pie crust: mix salt with flour, pour in cold water, and form a dough.

2. .Cut a cross knife on the surface of the dough, then put the dough in a fresh-keeping bag and put it in the refrigerator to proof for 30-60 minutes.

3. Put the cooled butter in a fresh-keeping bag and use a rolling pin to beat it into a square with a side length of about 15LM. The hardness is the same as that of the dough.

4. Take out the proofed dough, sprinkle hand powder on the cutting board, break it along the cross of the dough with your hands, and roll it out into a square that is a circle larger than the butter.

5. Place the butter in the middle of the dough, with the sides and corners facing each other.

6. Fold up the four corners of the dough and pinch the seams.

7. Sprinkle an appropriate amount of flour on the surface and roll it into a rectangle about 3 times the original size.

8. Fold in half left and right.

9. Fold it in half again, repeat steps 7-9 twice, then put the dough in a fresh-keeping bag and put it in the refrigerator to proof it for more than 30 minutes.

10. Make pumpkin filling when proofing the dough: Cut the pumpkin into thin slices, put it in a container, and put it in a microwave oven on high heat for 4 minutes until cooked (adjust the time according to the power of your own microwave).

11. Mix the pumpkin, sugar, and butter well, then beat into a paste.

12. Add coconut paste and mix well and serve as filling.

13. 13. The mixed filling is thinner and can be stored in the refrigerator for a while to make the butter solidify and firmer.

14. The proofed pie crust is rolled into a large piece with a thickness of about 3mm, and the dough piece is carved out with a circular die with a diameter of 8cm.

15. Then roll it into an oval shape with a rolling pin.

16. Spread a layer of egg liquid on 1/2 out.

17. Put in the right amount of fillings.

18. Fold it up and down, press the edge with a fork to seal.

19. Put it in a baking dish, and brush with whole egg liquid on the surface.

20. . Decorate the pumpkin seeds, poke a few small holes on the surface of the dough with a toothpick for ventilation, to prevent the dough from bulging during the baking process, and then sprinkle with fine sugar to roast. Preheat the oven in advance, fire up and down at 200 degrees, 15 minutes in the middle of the oven, until the surface is colored, then turn to 180 degrees and bake for 10 minutes, the whole process is 25 minutes. After baking, it will be out of the oven immediately, and it can be placed on the grill to cool down.

Tips:
Making puff pastry is a test of patience and care. The technique should be gentle, and the force should be even when rolling the pastry to avoid oil leakage due to uneven thickness.

If the butter softens during the second rolling process, oil leakage will occur. You can put the dough in the refrigerator and refrigerate to harden before rolling.