Pumpkin Egg Yolk Pie

Flavor: Other; Technique: Baking; Time: Ten minutes; Difficulty: Advanced.

Step-by-Step Instructions for Making Pumpkin Egg Yolk Pie

110g low-gluten flour, 15g high-gluten flour, sift the two flours, add 20g butter, rub with hands until well mixed

Add 2g sugar, 1g salt, 65g water to the mixed flour

Knead into a smooth dough, refrigerate for half an hour

Wrap 85g softened butter, wrap in plastic bag, pound and roll out into a large piece

Take out the dough, roll it out, place the butter slices, covering 2/3 of the area

If there are no butter slices, fold the uncovered part over the butter

Roll out large and thin

Fold into thirds, roll out thin, repeat this process four times

Finally, fold well to create puff pastry, can be frozen and used as needed

Roll out a bit more than 1/4 of the puff pastry thinly

Place in a mold, trim the outer edge, forming a basket shape. Do not press the edges, they will crack nicely during baking. You can use small baking bowls or egg tart molds

Steam the pumpkin in advance, take 100g of cooked pumpkin

One egg yolk, 20g desiccated coconut

Pumpkin, desiccated coconut, and egg yolk, 30g milk and 10g sugar, blend together in a blender until smooth

Pour the mixture into the pie crust in the mold

Place in a preheated oven on the middle rack, top and bottom heat, 180 degrees, bake for 20 minutes, check the color midway, if you prefer a lighter color, cover with foil

Take a bite and enjoy the blissful moment.

Finished Product