Resep Mini Tofu Pumpkin Pie Anti Gagal

Mini Tofu Pumpkin Pie. 📖 Recipe 💬 Reviews 🧄 Ingredient notes Silken tofu – used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Adds creaminess, protein and reduces fat and cholesterol. Use firm or extra firm silken tofu.

Tofu – yes, this pie has tofu in it! It replaces the eggs and dairy and makes the pie ridiculously creamy. When you will be taking the pie out of the oven it will be very jiggly.

Sedang mencari inspirasi resep mini tofu pumpkin pie yang unik? Cara membuatnya memang susah-susah gampang. Jika salah mengolah maka hasilnya akan hambar dan justru cenderung tidak enak. Padahal mini tofu pumpkin pie yang enak seharusnya memiliki aroma dan rasa yang bisa memancing selera kita.

📖 Recipe 💬 Reviews 🧄 Ingredient notes Silken tofu – used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Adds creaminess, protein and reduces fat and cholesterol. Use firm or extra firm silken tofu.

Banyak hal yang sedikit banyak mempengaruhi kualitas rasa dari mini tofu pumpkin pie, mulai dari jenis bahan, kemudian pemilihan bahan segar sampai cara membuat dan menyajikannya. Tak perlu pusing jika mau menyiapkan mini tofu pumpkin pie enak di rumah, karena asal sudah tahu triknya maka hidangan ini dapat menjadi sajian istimewa.

Berikut ini ada beberapa tips dan trik praktis yang dapat diterapkan untuk mengolah mini tofu pumpkin pie yang siap dikreasikan. Anda bisa membuat Mini Tofu Pumpkin Pie menggunakan 0 bahan dan 7 langkah pembuatan. Berikut ini langkah-langkah untuk menyiapkan hidangannya.

Bahan-bahan dan bumbu yang digunakan dalam pembuatan Mini Tofu Pumpkin Pie:

Don't worry it will set when cool. pour pumpkin mixture into the pie crust. To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.

Cara membuat Mini Tofu Pumpkin Pie:

1. Step 1 Take the frozen pastry out of the freezer. Preheat the oven to 425 F..
2. Step 2 Put all the ingredients in a food processor and mix until smooth..
3. Step 3 Roll out the pastry sheets and cut out circles slightly larger than the individual cups in your cupcake tin..
4. Step 4 Grease your cupcake tin and fit the pastry in it. (It doesn't have to come all the way to the top.).
5. Step 5 Poke holes on the bottom of the crust using a fork and spoon the pumpkin filling in each cup..
6. Step 6 Bake in a 425 F preheated oven for 10 minutes then lower the heat to 325 F and continue baking for 20 to 25 minutes..
7. Step 7 Take out of the oven and cool on a wire rack and refrigerate. Garnish with whip cream and serve.

Place over medium heat and bring to a low bubble – not boil – whisking often. 💬 Reviews View the web story for this mini pumpkin pie tart recipe. 🧄 Ingredient notes Silken tofu – used as a substitute for evaporated milk, condensed milk and eggs (along with the cornstarch) in the pie. Adds creaminess, protein and reduces fat and cholesterol. Use firm or extra firm silken tofu. Blend Morinaga Silken Tofu – Lite Firm in a food processor or blender until creamy smooth. Add pumpkin, honey, vanilla and spices; blend well.

Gimana nih? Mudah bukan? Itulah cara membuat mini tofu pumpkin pie yang bisa Anda lakukan di rumah. Semoga bermanfaat dan selamat mencoba!