Ingredients for making pumpkin in shortcrust pastry.
For 350 gr. butter golden shortcrust pastry:
- Premium wheat flour 225 gr.
- Butter room temperature 115 gr.
- Egg yolk 1 pc.
- Cold boiled water 2 tbsp.
- Pinch of salt
- Ground cinnamon 1 tsp
- Pumpkin peeled 1 kg
- Sugar 100 gr.
- Chicken eggs 2 pcs.
- Butter 20 gr.
- Grated nutmeg 1/3 tsp
- Lemon zest ½ tsp
- Ground cinnamon -1/2 tsp to taste
- Main Ingredients
- Serving 6 servings
- World Cuisine
Inventory:Deep dough mixing bowl, 2 deep bowls, Measuring cup, Waffle towel, Knife, Vegetable cutting board, Baking tray, Oven, Blender, Grater, Rolling pin, Sieve, Cake baking dish
Cooking pumpkin in shortcrust pastry:
Step 1: prepare shortbread dough.The basis of any baking can rightfully be considered the dough, because most of the taste depends on it. Even if there is a minimum in baking the dough, but it is insanely tasty and tender - I’m sure that neglecting the role of the dough will not work. Our cake is essentially a vegetable dessert souffle. Such pies are very tender. Therefore, for them to prepare a special pastry - shortbread. Properly prepared shortcrust pastry melts in your mouth and is absolutely lightweight. The most important rule in making shortcrust pastry is compliance with the specified proportions. Therefore, measure strictly, then the result will delight you for sure. Sift wheat flour, a pinch of salt and cinnamon into a deep bowl. Thanks to cinnamon, the dough will turn out golden, which will look very nice with a sunny pumpkin. Cut the butter into cubes and mix it in the dough with your hands. Separate the egg yolk from the protein and mix in a separate bowl with cold (!) water. Then we mix this mixture into the dough. You can’t knead shortbread dough for a long time, otherwise it will become tough, just like you can’t add too much water. Remember: proportions! Kneading a ball that practically does not stick to your hands, wrap it in a clean towel and refrigerate for half an hour. Shortcrust pastry is ready, you can half an hour that it will rest, cook the filling. This is what we will do. Step 2: prepare the pumpkin. Before tackling the pumpkin, let's set the oven to warm up up to 180 *. Then we will take out a baking sheet from it, and grease it with butter. Now take our pumpkin, rinse and peel it. In the recipe, the indicated 1 kg is the mass of the purified product. Then we cut the pumpkin into fairly large pieces - about 5-7 cm, you can use slices of medium width - and lay them on a baking sheet. The pumpkin needs to be baked until cooked on the middle shelf, in time it is approximately 15-20 minutes. So we do. If you are afraid that it will burn and you will have to literally peel it off from the baking sheet - it is better to line the baking sheet with baking paper instead of oil. You can even scrape off it!
Step 3: prepare the egg mixture.
Step 4: make the cake.We get our ball of dough. Sprinkle the table with flour and roll the ball into a circle. Which lined cake mold. We grease the form with oil or lay out with baking paper. The edges of the dough are slightly hung from the form, 3-4 centimeters. Now put the filling in the form, align it and bend the edges inward. So we get a pretty cute side. We send to the oven for 10-15 minutes.
Step 5: serve the pumpkin in a shortcrust pastry!Pull the finished cake from the shortcrust pastry and pumpkin souffle out of the mold, only carefully, the pastry is shortbread! - and shift to the dish. Let cool and cut into portions. Serve with coffee! Enjoy your meal!
- - Pumpkin in shortcrust pastry can be sprinkled with grated white or dark chocolate and garnished with nuts;
- - If you want to bake a pumpkin, closing it completely in a pie, then in the dough you need to add the ingredients in a ratio of 1: 2: 3, that is, one part of sugar, two - butter, three - flour;
- - You can also use marzipan in baking, then your cake will look more like a cake.