Coconut Milk Purple Potato Pie

Coconut Milk Purple Potato Pie

1. First make the pie crust. Because the pie crust needs to relax for several hours, it can be made in advance. Cut 40g butter into small pieces and soften at room temperature.

2. Pour 100g low-gluten flour and 8g sugar into the softened butter.

3. Keep rubbing with your hands until everything becomes coarse sandy particles.

4. Add water. Add as appropriate according to the state of the dough.

5. Knead into a slightly smooth dough. Do not knead for too long to avoid tendons.

6. Wrap the kneaded dough with plastic wrap, put it in the refrigerator, and let it rest for 2 hours. The shortest time is 1 hour.

7. Wash the purple sweet potato and steam it on high heat. Steam until the chopsticks can be easily inserted.

8. Peel the steamed purple sweet potato, cut into pieces, and put it into the food processor.

9. Then put all other pie filling ingredients (120ml milk, 15g coconut milk powder, 25g sugar, 1 egg, 25g coconut shreds) into the food processor.

10. Beat for 1 minute to become a thick paste, and let stand for half an hour. (If you don't have a food processor, you can cut the steamed purple potato into pieces and use a spoon to crush it into a puree, then add other ingredients and mix well)

11. Spread thin flour on the chopping board, take out the loose pie crust dough and place it on top, and roll it into a thin slice slightly larger than the pie pan.

12. Place the dough sheet on the pie pan and gently press it with your hands to make it fit the pie pan and become the bottom of the pie.

13. Use a rolling pin to press a circle on the pie pan.

14. Remove excess dough pieces around.

15. Use a fork to pierce some small holes evenly on the bottom of the pie to prevent it from bulging during baking.

16. Pour the settled purple sweet potato pie filling into the pie tray, not too full, just 8 minutes full. At this time, preheat the oven at 200 degrees.

17. Shake the pie pan to make the pie filling flat, and smooth the surface with a spoon.

18. Sprinkle some shredded coconut on the surface for decoration.

19. Put it in the oven, middle layer, and bake at 200 degrees for 10 minutes, then turn to 170 degrees and continue to bake for about 25 minutes, until the pie fillings are solidified.

Tips:

1. The relaxation time of the pie crust is about 1 to 4 hours, and the shortest time cannot be less than 1 hour.
2. The butter in the pie crust can only be softened, and cannot be turned into liquid, otherwise it will not be rubbed into coarse sand particles.
3. Don't knead the pie crust dough for too long, otherwise the dough will become gluten. All places where only low-gluten flour is used are for crispness and crispness, and gluten should be avoided.
4. Coconut milk powder + milk becomes the flavor of coconut milk. If there is no coconut milk powder, you can directly use 120ml coconut milk instead. Do not use milk. Or use milk directly to make milk-flavored purple potato pie, which is also very delicious.
5. After stirring the purple potato paste, let it stand still, so that the taste of other ingredients can better blend with the purple potato.
6. Start baking at 200 degrees to make the pie crust shaped as soon as possible. After that, it takes a long time to bake at 170 degrees, because it takes a certain amount of time to solidify the filling of the purple potato pie.
7. When kneading any flour into a dough, the amount of water that needs to be added depends on the condition of the dough, and it is related to the region, humidity, and the amount of water absorbed by the flour. If there is less, you can make up water, if there is more, it is not suitable for making up noodles. So the amount of water is only a reference, not a fixed one.
8. Any baking temperature and time are closely related to the temperament of your own oven. The temperature and time are not fixed, please depend on the specific situation of your own oven.
9. The remaining pie crust can be used to make small biscuits with molds, which are also crispy and delicious.