For a moment last night I really thought I was a genius, the original design of the pure pumpkin tower scheme was too monotonous, first adding passion fruit, so Scratch out the lemon juice; later added vanilla extract, but when it came time to take it out when making it, changed my mind on the fly about putting in cinnamon.
Sweet to the point of greasiness, sour to the point of sobriety, and fragrant to the point of filling the house with aromas, but they manage to blend together without overpowering each other. This is genius.
The pairing is American, but those who think that drinking decaf is a sin, or add a little sugar, just degraded the sweetness without being too bitter.
Halloween should be the scene, in previous years made pumpkin-shaped pumpkin bread, this year to make sweet tower, unfortunately with chocolate for spider decoration Failure. But the pumpkin remains the star.
Tower mold is 8″(*) with a live bottom.
whole egg white
puree of cooked pumpkin
|2 (30g filtered)|
whole egg white
Christmas Passion Fruit and Cinnamon Pumpkin Pie Tarts
Soften the butter at room temperature and beat it in a food processor with the flour, sugar and salt.
Add the egg mixture and continue beating well.
Roll into balls wrapped in plastic wrap and awake in the refrigerator for 2 hours, steaming the squash slices in the process.
Take the dough out and knead it a few times to reheat, then place it on a plastic wrap lined counter, cover it with another sheet of plastic wrap and roll it out to a larger size than the mold. A 0.4cm thick sheet of pasta.
Preheat the oven at 210 degrees and place the dough in the moulds, press to serve and roll around the edges with a rolling pin to remove excess trimmings.
(b) Evenly pierce holes with a fork to reduce bulging during baking.
Bake for 15 minutes out of the oven.
Continue to preheat the oven at 170°C. Make a paste of 120 g of pumpkin puree, milk and sugar.
Strain the passion fruit to remove the seeds, then add all the remaining ingredients in the tower core and mix in small zigzags with the egg whisk.
Mix well and pass through a sieve once to obtain a fine paste.
Pour gently into the tower.
Bake in the oven for 25 minutes. Let stand until lightly warmed, then set aside in a dish and refrigerate overnight.
Fry the pumpkin slices and freeze for a moment.
Sieve some powdered sugar and cinnamon to serve.
◆◆◆◆ Below is the finished product display ◆◆◆
Finished product 1
Finished product 2
Finished product 3
Finished product 4
Finished product 5
Finished product 6
Finished product 7
Finished product 8
* Mixing well in a food supplement machine, or if not available, use an electric whisk to whip the butter and sugar a little before mixing in the flour and egg mixture.
When rolling out, cover the top and bottom with plastic wrap to prevent the rolling pin from sticking and make it easier to pick up and put into the mold.
* You can add weight to the stone when baking the tartar skin, I got lazy because the slight bulge had little effect.
* If the wick batter is too large, air may be drawn in.
When pouring the batter into the tower, to avoid air bubbles, scoop it in with a spoon, and if slight air bubbles appear, prick it with a toothpick.
* The tower core should be baked slowly at low temperature, if the temperature is high, it will easily bulge and affect the color value and taste.
* When refrigerated, buckle the plate to prevent string flavor, do not use plastic wrap or plastic bags, so as not to destroy the value.