Pumpkin Coconut Bread
Main dough | High-gluten flour 500 grams |
Salt 7 grams | Milk powder 20 grams |
sugar 65 grams | Yeast 5 grams |
Whole egg liquid 40g | Pumpkin puree 260g |
Milk 120~130ml | Butter 40g |
Stuffing: | Egg yolk 50 grams |
protein 30g | Butter 50 grams |
Milk powder 25g | Coconut 90~100 grams |
Powdered sugar 50 grams |
Step 1
Peel and cut the pumpkin into pieces, steam it, filter out the water, press it into a puree, and let it cool for later use.Step 2
Put all the ingredients into the machine except butterStep 3
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After adding butter, knead at low speed evenly, then knead at high speed to form a glove film.Step 6
Ferment until doubled in sizeStep 7
The stuffing is mixed until it is wet and sticky.Step 8
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Don't knead the risen dough, just press it to deflate it.Step 10
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Roll into a round shape and rest for 20 minutesStep 12
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Okay, super fragrantStep 23
For a small group of people, it is recommended to halve the ingredients and store it in a sealed freezer. It can be eaten for a long time. After thawing, just microwave it for 30 seconds.Step 24
My daughter likes to eat it very much Pumpkin Coconut Bread Cooking TipsNothing special to note haha