Coconut Pumpkin Tower

Coconut Pumpkin Tower

1. Prepare the required materials, cut the butter into small pieces, and soften it in the greenhouse

2. Add icing sugar and flour and knead into crumb-like coarse grains

3. Add raw egg yolk

4. Knead the dough with your hands, knead the dough until it is smooth and the degree of hardness is moderate. Wrap the dough with plastic wrap and put it in the refrigerator for 30 minutes

5. Cut the pumpkin into slices and steam them in a steamer

6. Pumpkin with caster sugar

7. Add eggs, whipped cream, vanilla extract

8. Then mix well

9. Pour into the food processor and stir evenly

10. Then pour out and sieve

11. Spoon out the foam after sieving

12. Take out the dough from the refrigerator, put a fresh-keeping bag underneath, and roll the dough into a round dough sheet

13. Cover the 6-inch mold with the top sheet

14. Then turn it around with the preservation bag

15. The edges and bottom are compacted by hand

16. Then use a fork to insert some small holes in the bottom of the cake to prevent the bottom of the cake from expanding and deforming due to heat

17. Pour the pumpkin filling into the pie crust

18. Preheat the oven at 190 degrees and bake for 10 minutes, and turn at 150 degrees for 30-40 minutes. Sprinkle with minced coconut after baking, ready to eat

Tips:

The firepower of each oven is different, and the baking time cannot be generalized. Pay attention to it in the middle.