Pumpkin Yogurt Tower

Name: Pumpkin Yogurt Tower
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Thick yogurt; 50g butter; 1 piece egg; 70g Pumpkin puree; 25g Sugar; 1g salt; 10g corn starch; 1 piece yolk

by Dongying Xiaoyingzi

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Pumpkin has more complete nutrients and higher nutritional value. Eating pumpkin often can make the stool smooth and the skin plump, especially for women, it has a cosmetic effect. Pumpkin can also prevent stroke, because pumpkin contains a lot of glyceric acid such as linoleic acid, palmitic acid, stearic acid, etc., all of which are good-quality oils. Fried pumpkin seeds can also treat high blood pressure, and the daily dosage is 20-30 grams.
With the further research on vegetables by domestic and foreign experts, they found that pumpkin is not only rich in nutrition, but also has the functions of health care, disease prevention and treatment for long-term consumption. Pumpkin contains special nutrients that can enhance the body's immunity and prevent arteriosclerosis of the blood vessels. It has been regarded as a special health-care vegetable in the world. "

Ingredients

100g Low-gluten Flour
100g Thick Yogurt
50g Butter
1 piece Egg
70g Pumpkin Puree
25g Sugar
1g Salt
10g Corn Starch
1 piece Yolk

Pumpkin Yogurt Tower

1. Tapi ingredients: 100 grams of low-gluten flour, 1 gram of sugar, 15 grams of butter, 50 grams of egg yolk

2. Sift 100 grams of low-gluten flour into a container, add 1 gram of salt, 15 grams of sugar 4. Stir the flour with chopsticks, dig a hole in the middle

3. Insulated water melts butter into liquid

4. Put in an egg yolk

5. Add butter

6. Stir with a spatula, press and mix well without dry powder

7. Put the crust material into the fresh-keeping bag, knead the dough and put it in the refrigerator for 30 minutes

8. Peel and dig the pumpkin, cut into pieces and steam in a steamer

9. Tower stuffing material: thick yogurt 100 g sugar 10 g egg 1 pumpkin puree 70 g low-gluten flour 10 g corn starch 10 g

10. Put the cooked pumpkin, yogurt, sugar, and eggs into the cooking machine to puree

11. Put the pumpkin paste into the container, mix 10 grams of low-gluten flour with cornstarch, sieve and add to the pumpkin paste

12. Stir evenly without particles

13. Add coconut paste

14. Stir well and serve as pumpkin yogurt batter

15. Spread a piece of plastic wrap on the countertop, take the dough out of the refrigerator and put it on top, and roll it into a 3mm thick disc

16. Lift the cling film and buckle it on the pie pan, remove the cling film

17. 3. Use your hands to sort it and make it fit with the mold, use a rolling pin to remove the excess dough, use a fork to insert the bottom of the cake to prevent it from bulging when baking.

18. Preheat the oven at 170 degrees, roast the middle layer on the top and bottom for 15 minutes, take out the tart, and pour the pumpkin yogurt paste in.

19. Shake gently to make it level

20. Put it in the oven and bake the middle layer at 170 degrees for 25 minutes

21. Bake it out and let it cool on the net

22. Served after demoulding

Tips:
1. Use plastic wrap to place the tapi in the mold smoothly, which is very convenient for shaping.
2. Put the dough in the refrigerator for half an hour to make the dough harder, which is good for operation. Now it can be stored in a cool place in cool weather.