Coconut pumpkin tower

Coconut pumpkin tower

Introduction:

Production steps:

Step 1: Boil the sugar and salt with boiling water, cool and refrigerate;

Step 2: cut the butter just taken out of the refrigerator into small pieces, add it into the sifted flour with low gluten, and then add the cold boiled water just prepared;

Step 3: stir the mixture evenly by knife cutting method;

Step 4: pour it on the chopping board, gather it into a ball, and gather the dough with hand and plastic cutting board;

Step 5: after the dough is gathered, cut it into half again with the cutting board, cover the split half and cut it into half again;

Step 6: repeat the process, put the dough repeated several times in the fresh-keeping bag and put it in the refrigerator to relax for more than one hour;

Step 7: take out the dough from the refrigerator, sprinkle some thin flour on the dough, and roll the flour with a rolling pin to form a rectangle;

Step 8: fold at one third of the rectangle, and then fold up at the lower third;

Step 9: put it in the fresh-keeping bag, then put it in the refrigerator for half an hour; take it out again, repeat the same method three times;

Step 10: cut the pumpkin into small pieces and put it into a bowl. Heat it in the microwave oven for 8 minutes;

Step 11: microwave cooked pumpkin with blender beat into mud;

Step 12: add coconut, sugar, butter and milk powder;

Step 13: stir evenly to make pumpkin coconut stuffing;

Step 14: coat the mold with butter and sprinkle some flour on the surface;

Step 15: take out the dough from the refrigerator, roll out the large wafer, take out the appropriate size and spread it on the mold, and roll it with a rolling pin according to the mold;

Step 16: in this way, the redundant edge part can be easily removed, and then a fork is used to drill many holes at the bottom;

Step 17: fill in the middle with the prepared coconut pumpkin puree, and sprinkle some coconut on the surface;

Step 18: put into a preheated 180 degree oven, middle and lower layers, and bake for 25 minutes.

Materials required:

Low gluten flour: 200g

Butter: 120g

Water: 60g

Salt: 2G

Sugar: 30g

Coconut: 100g

Pumpkin: 250g

Milk powder: 30g

Note: 1. The key of the pie skin is to prepare all the ingredients for refrigeration. If you knead the butter and dough for too long, you will lose the crispy taste. 2. Cut the pumpkin into small pieces, heat them in the microwave oven until they are cooked, then stir them into mud, add coconut and milk powder, stir them evenly, and prepare the filling. 3. Spread butter on the surface of the mold, sprinkle some flour, and then pour out the surplus flour, This way, the baking tower is easy to demould; 4. Roll the dough out of the refrigerator into a large disc, and then spread the appropriate size on the surface of the mold. Roll with a rolling pin to remove the extra skin. Pay attention to fork some small holes under the pie skin; 5. Fill the prepared coconut pumpkin paste in the middle, sprinkle some coconut on the surface, and put it into a 180 degree preheated oven, middle and lower layer, 25 minutes That's it.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor