1. Put the raw butter, egg yolk and sugar of the pie crust into the basin first. The butter needs to be softened at room temperature
2. Sift low-gluten flour in the basin
3. Knead it with your hands until it looks like corn flour
4. Add 15 grams of milk, knead it into a smooth dough, then put it in the refrigerator for an hour
5. Peel the pumpkin and cut into pieces, put it in a steamer and steam it. If there is moisture in it after steaming, you need to control the moisture
6. Put the pumpkin puree and the pie milk into the wall breaker to make a pumpkin paste
7. Add sugar and an egg to the pumpkin paste and mix well
8. Take out the refrigerated dough and roll it into a pie crust about 0.5 cm thick
9. Put the pie crust on the pie pan (I don’t have a pizza pan for the pie pan). Remove the excess noodles around. The remaining noodles can be placed on the tart mold according to the above method. The pie crust is relaxed for about 10 minutes. Use a fork Make small holes on the top to prevent heating and bulging in the middle when baking. Now start to reserve the oven
10. Pour the pie liquid into the pie crust, about 80% full, put it in the oven and bake at 200 degrees for 10 minutes, then at 170 degrees for 30 minutes, until the pie is set
11. Take out the pumpkin pie and sprinkle a layer of coconut paste on it while it is still hot
Tips:1. Pumpkin pie liquid can also put all the ingredients into the cooking machine and beat, but the speed of the wall breaker I used is too high, and I am afraid that the eggs will produce foam;
2. The temperature of the oven can be adjusted according to the temperament of the oven at home. It will take about 20-30 minutes for the liquid to solidify at first high temperature and then low temperature.
