Butternut Squash Tower

Name: Butternut Squash Tower
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 75g butter; 30g Powdered sugar; 30g egg; 20g Almond powder; 125g Low-gluten flour; 80g yolk; 10ml liqueur; 65g Caster sugar; 3 drops Vanilla extract; 390g Light cream; 500g pumpkin; 500g water; 150g granulated sugar; 0.5g salt; 1g Baking powder

by Smelly Garden Mom

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

[Works of Bai Cui's Fifth Food Contest]
The chubby pumpkin is a gift of autumn, bringing us the joy of harvest, and it also brings deliciousness and health. Green pumpkin has the effects of lowering blood pressure, preventing stroke, strengthening the stomach and nourishing the spleen. It also maintains normal vision and promotes the development of bones. The pumpkin tart with cream and eggs is not high in calories and very rich in nutrition., The fresh fragrance of pumpkin, the creamy fragrance of cream, the crispness of meringue, one bite, full of happiness full!
This pumpkin tower is a lesson I went to listen to the Japanese dessert master Yu Nakamura. He demonstrated this work on the spot. After tasting it, he kept thinking about it. This time I finally pulled the grass and all the materials can be made: 2 6-inch chrysanthemum pie molds, 4 inches Paimo 2

Butternut Squash Tower

1. Shortbread dough: Butter: 75g, salt 0.5g, icing sugar 30g, whole egg 30g, almond flour 20g, low-gluten flour 125g, baking powder 1g filling: 4 egg yolks, 10ml liqueur, 65 grams of caster sugar, 3 drops of vanilla extract, 390 grams of light cream, pumpkin (about 500 grams with skin)
Grease the mold and prepare a green pumpkin

2. Cut into thin slices

3. After cooking, add caster sugar and cook for another five minutes, take out and cool in ice cubes, and drain the water

4. Soften the butter to the point where you press your fingers, add powdered sugar and almond powder

5. Put it in the blender and mix it into a puree

6. Sift all the flour and add in, add the whole egg and then beat into granules. Place it on oiled paper and knead it into a ball and place in the refrigerator

7. Take it out and pat it flat and dust it to a thickness of 3 mm.

8. Put the powdered side up into the mold, cut off the excess dough, arrange the edges of the mold, and put it in the refrigerator to freeze and relax

9. Add a small amount of whipped cream to the egg yolk and mix well, then add in caster sugar and the rest of the whipped cream.

10. Stir in vanilla extract and sift

11. Take out the mold from the refrigerator, put the pumpkin slices, and pour the creamy egg yolk filling

12. Put it in the preheated oven, heat up to 180 degrees, and lower to 200 degrees for 40-45 minutes.I bake two: one is 40 minutes, which is tender and smooth, the skin is a little cracked during the movement, and the other is 45 minutes. The color is darker, but it’s very stiff, and it looks like I like it. I took both photos. Just sprinkle with powdered sugar and decorate the edges after cooling.

Tips:
This square puff pastry should be rolled a bit thicker, and it should be frozen and then powdered before rolling, otherwise it will be sticky