Original pumpkin egg tart
Overview
The fourth baking competition is over, and the whipped cream I opened has not been used up yet. I wanted to take a break, but I was afraid that the whipped cream would spoil, so let’s keep going! Who told me to jump into the baking circle and never get out? I have eaten a pumpkin egg tart in a Japanese restaurant. It is different from ordinary egg tarts. The old pumpkin is the protagonist, and there is also the fragrance of salted egg yolk. The rest can only be imagined. I have used too much sugar recently, and I just want something salty, so I made this original pumpkin egg tart, without adding sugar in the filling.
Tags
Ingredients
Steps
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Prepare the ingredients, sift the low flour with baking soda and fine sugar, steam the pumpkin, take 240 grams and press it into a puree for later use;
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There is no need to soften the butter, take it out of the refrigerator and add it to the flour;
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Knead the butter with your hands until it combines with the flour to form crumbs;
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Add the egg yolk liquid and knead evenly. If the flour is dry, add about 10 grams of milk, cover with plastic wrap and refrigerate for more than half an hour;
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Prepare the filling, crush two salted egg yolks and add to the pumpkin puree;
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Pour in light cream;
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Use a whisk to stir evenly;
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Take out the refrigerated dough, roll it into a round cake through plastic wrap, put it into an 8-inch pie plate, press the edges with your thumbs to make the crust adhere to the edge of the pie plate, and insert some small holes with a fork;
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Preheat the oven to 180 degrees and pour the pumpkin filling into the pie plate;
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Smooth it out with a spatula;
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Put it into the preheated oven and bake the middle rack at 180 degrees for 10 minutes, then turn to 150 degrees and bake the middle and lower racks for 30 minutes.
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After taking it out of the oven, let it cool and sprinkle with a small amount of powdered sugar for decoration
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Finished product pictures
