The pumpkin I used today is Beibei pumpkin, which tastes a little different from ordinary pumpkin. Personally, I think the pumpkin pie made of Beibei pumpkin tastes better, but the color is not as good as that made of ordinary pumpkin. If you want a better color, you can adjust it by adding 10g pumpkin powder. Ok, let me share the actual amount of materials and methods of this delicious and beautiful pumpkin pie, which is very simple. Friends who like it try it quickly and make a plate in the afternoon, just in time for the children to come back from school ~
Materials include pumpkin puree150g, milk 250g, corn flour 40g, condensed milk 30g, and coconut milk. Exercise 1. Prepare pumpkins in advance, wash them and steam them in water. 2. Peel the cooked pumpkin, add a box of milk to150g pumpkin meat, and put it into the wall-breaking machine to make delicate pumpkin puree. 3. Put the pumpkin puree into the pot, add condensed milk and corn flour, and stir evenly with a scraper until it is filamentous and particle-free. 4. The rice cooker chooses the braising method, with the least firepower, and constantly stirs with a scraper to avoid caking. 5 After boiling, the pumpkin puree will gradually become sticky. Turn off the fire and stir for a while to lower the temperature. 6. Oil the grinder in advance, pour the fried pumpkin paste into the grinder, air it until it is hot and humid, cover it with a fresh-keeping bag and put it in the freezer for 2 hours. 7. Take the pumpkin pie slices out of the refrigerator and roll them in coconut milk. 8. Sweet glutinous rice is delicious. 9. The mouth melts, and the baby doesn't have to worry about eating. Ok, that's all for today's menu. Bye bye ~