Coconut Purple Potato Pie
1.
The ingredients in the main ingredients are pie crust ingredients, ready.
2.
The ingredients in the auxiliary materials are filling ingredients, ready.
3.
The butter melts in water.
4.
The purple sweet potato is peeled and steamed.
5.
Put the steamed purple sweet potato, milk, sugar, and eggs into the blender.
6.
Stir evenly until it is thick.
7.
Mix the egg yolk, cold water, and salt in the pie crust until the salt is completely integrated and set aside.
8.
Sift the low powder and granulated sugar into a large bowl, and then add the softened butter.
9.
Knead it with your hands until it is coarse and granular, then add egg yolk water.
10.
Knead gently into a dough, put it in the refrigerator for more than 4 hours.
11.
After 4 hours, take out the dough and roll it into a uniform sheet.
12.
Spread the rolled dough into the tray, remove the extra corners and corners, and use a fork to make some holes at the bottom of the dough and let it rest for about 10 minutes.
13.
Slowly pour the prepared fillings into the loose pie crust until it's 80% full.
14.
Put it in the preheated oven and bake at 200°C for 10 minutes. After 10 minutes, adjust the only to 170°C, which means to bake for 30 minutes, until the filling is completely solidified.
15.
After removing, sprinkle a little coconut paste on the surface for decoration.
Tips:
1. After the purple sweet potato is steamed, let it cool for a while, so as not to affect the service life of the machine.
2. Use a fork to make the hole to prevent the bottom pie crust from bulging during the baking process.
