Kiwi Pie

Name: Kiwi Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 45g Caster sugar; 125g Pumpkin puree; 50g butter; 2 pcs Kiwi; 1 piece egg; 8g Egg yolk; 25g Cold water; 2g salt; 50g milk; 25g Shredded coconut; 15g corn starch; Some Powdered sugar

by You Ma Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I wanted to make this pie for a long time, but I have never bought kiwi fruit. At this time, apart from imported kiwis, domestically produced kiwis cannot be eaten at all. If you are afraid of the high calories of pastry, try this kiwi pie that combines kiwi and pumpkin puree. The calories are not particularly high, but it is particularly healthy and delicious. However, you should eat it as soon as it is baked. After it is baked, the shape and color of the kiwi slices will change every minute, and the more you put it, the more ugly. Maybe the appearance is not so good, but the taste and texture will definitely not let you down. The fresh kiwi fruit particles match the soft waxy pumpkin, and the crispy, milky rind, one bite off, the rich taste instantly relieves all the nerves The ends are filled, um, it should be the taste of happiness~

Kiwi Pie

1. Collection of all materials

2. Two kiwis are enough

3. Sift the flour and sugar into the bowl, add the softened butter, knead the butter and flour thoroughly by hand, and knead it into a coarse corn flour state.

4. Add 8 grams of egg yolk, 15 grams of caster sugar, 2 grams of salt, and 25 grams of water to 3

5. Use a spatula to mix all the ingredients into a dough. Keep the dough in the refrigerator for more than 4 hours (if time is not enough, refrigerate for at least 1 hour)

6. When the dough is refrigerated, let’s prepare the pie filling. Peel and dice the kiwi fruit and mix it with other ingredients: 125 grams of cooked pumpkin puree, 25 grams of coconut shreds, 50 grams of milk, 15 grams of corn starch, and 30 grams of fine sugar , An egg

7. Mix into a thick paste and set aside

8. Take out the refrigerated dough and roll it into thin slices

9. Roll out the skin and spread it on top of the mold. Use a rolling pin to gently roll over the dough, and the excess skin will be broken.

10. Put the skin on the mold, then use a fork to pierce some holes to prevent it from bulging when baking, and then let it relax for 10 minutes

11. After relaxing, pour the filling into the mold 9 minutes full

12. I divided the rest of the dough into 3 small pieces and made kiwi tart

13. All three small doses are rolled into small discs

14. Put the rolled wafer into the egg tart mold, press and paste, and pierce some small holes at the bottom

15. Pour the remaining stuffing into the tart

16. Preheat the oven to 200 degrees, bake in the middle of the oven for 10 minutes, then turn to 170 degrees, and bake until the pie filling is solidified

17. Kiwi fruit peeled and sliced

18. Cut each slice into quarters

19. When the pie filling is about to solidify, put the kiwi slices on it and bake it until it is completely solidified and ready to be out. Sift with powdered sugar before serving