Pumpkin yogurt tower-You Are Foodie

By leo
100

Pumpkin yogurt tower

Pumpkin has complete nutritional components and high nutritional value. Often eat pumpkin, can make defecation unobstructed, skin plump, especially for women, have a beauty effect. Pumpkin can also prevent stroke, because pumpkin contains a large amount of linoleic acid, palmitic acid, stearic acid and other glyceric acids, which are good oils. Fried pumpkin seeds can also be used to treat hypertension. The daily dosage is 20-30g.With the further study of vegetables by experts at home and abroad, it is found that pumpkin is not only rich in nutrition, but also has the functions of health care, disease prevention and treatment. Pumpkin contains special nutrients that can enhance the body's immunity and prevent arteriosclerosis. It has been regarded as a special health vegetable in the world.

Main Ingredients

Auxiliary Ingredients

1. the tarp can be smoothly placed in the mold by using the fresh-keeping film, which is very convenient for shaping.2. putting the dough in the refrigerator for half an hour is conducive to the operation because the dough becomes hard. Now it is cool and can be placed in a cool place.

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

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

Step 3 . Melt butter in hot water

Step 4 . Put in an egg yolk

Step 5 . Add butter

Step 6 . Stir with a scraper and press to mix well without dry powder

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

Step 8 . Peel and flesh the pumpkin, cut it into pieces and steam it in a steamer

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

Step 10 . Put the cooked pumpkin, yogurt, sugar and eggs into the cooking machine and mash them

Step 11 . Put pumpkin paste into a container, mix 10g low gluten flour with corn starch, sift and add to pumpkin paste

Step 12 . Stir evenly without particles

Step 13 . Then add coconut paste

Step 14 . Stir well to make pumpkin yogurt paste

Step 15 . Spread a piece of fresh-keeping film on the table, take the dough out of the refrigerator and put it on it, roll it into 3mm thick round pieces

Step 16 . Lift the fresh-keeping film and buckle it on the pie plate, and remove the fresh-keeping film

Step 17 . three Use your hand to make it fit the mold, use a rolling pin to press off the excess dough, and use a fork to insert many holes in the bottom of the cake for ventilation to prevent tummy during baking

Step 18 . Preheat the oven at 170 ° C, bake in the middle layer over high and low fire for 15 minutes, take out the tarpi, and pour in the pumpkin yogurt paste

Step 19 . Shake gently to make it smooth

Step 20 . Put it in the oven again and bake it at 170 ℃ for 25 minutes

Step 21 . Cool off on the baking net

Step 22 . Demoulding

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