Pumpkin yogurt tower

Pumpkin yogurt tower

Introduction:

"Pumpkin has complete nutrients and high nutritional value. Eat pumpkin often, can make defecate unobstructed, skin is plump beautiful, especially to female, have hairdressing effect. Pumpkin can also prevent stroke, because pumpkin contains a lot of linolenic acid, palmitic acid, stearic acid and other glyceric acid, are good quality oil. Can fry pumpkin seed to eat, can also treat hypertension, daily dosage of 20-30g is appropriate. With the further study of vegetables by experts at home and abroad, it is found that pumpkin is not only nutritious, but also has the function of health care and disease prevention and treatment. Pumpkin itself contains special nutrients, which can enhance the body's immunity and prevent arteriosclerosis. It has been regarded as a special health vegetable in the world

Production steps:

Step 1: TAPI material: 100g low gluten flour, 1g salt, 15g sugar, 50g butter, one yolk

Step 2: sift 100g low gluten flour into a container, add 1g salt and 15g sugar. 4. Mix the flour with chopsticks and dig a hole in the middle

Step 3: melt the butter in hot water

Step 4: add an egg yolk

Step 5: add butter

Step 6: stir with scraper, press and mix well without dry powder

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

Step 8: peel the pumpkin, dig the flesh, cut it into pieces and steam it in the steamer

Step 9: tower filling material: 100 g thick yogurt, 10 g Sugar, 1 egg, 70 g pumpkin puree, 10 g low gluten flour, 10 g Corn starch

Step 10: put the cooked pumpkin, yogurt, sugar and eggs into the cooking machine and beat them into mud

Step 11: put pumpkin paste into container, mix 10g low gluten flour with corn starch, sift and add into pumpkin paste

Step 12: stir evenly without particles

Step 13: add the coconut

Step 14: stir well to make pumpkin yogurt paste

Step 15: lay a piece of fresh-keeping film on the table, take out the dough from the refrigerator, put it on it and roll it into a 3 mm thick wafer

Step 16: lift up the plastic wrap and buckle it on the pie plate. Remove the plastic wrap

Step 17: 3. Use your hand to make it fit with the mold, use a rolling pin to press off the extra dough, and use a fork to insert many holes in the bottom of the cake for ventilation to prevent stomach bulging during baking

Step 18: preheat the oven at 170 degrees, bake in the middle layer for 15 minutes, take out the TAPI and pour in the pumpkin yogurt paste

Step 19: gently shake to make it smooth

Step 20: put it in the oven again and bake at 170 ℃ for 25 minutes

Step 21: put it out of the oven and cool it on the net

Step 22: demould

Materials required:

Low gluten flour: 100g

Thick yogurt: 100g

Butter: 50g

Egg: 1

Pumpkin puree: 70g

Sugar: 25g

Salt: 1g

Corn starch: 10g

Egg yolk: 1

Note: 1. The use of preservative film can be very smooth on the tower in the mold, very convenient for shaping. 2. If the dough is kept in the refrigerator for half an hour, it will be hard and easy to operate. Now it's cool and can be put in the shade.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor