Chrysanthemum Coconut Bread

Name: Chrysanthemum Coconut Bread
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High fan; (Coconut Stuffing) 50g Whole egg liquid; (Coconut Stuffing) 100g Coconut; 50g milk; 200g Pumpkin puree; 3g salt; 20g Sugar; 1 piece egg; 25g butter; 3g yeast; 50g Butter (coconut filling); (Coconut Stuffing) 50g Caster sugar; Personal taste Powdered sugar

by I want to be a skinny chef

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The chrysanthemum coconut bread made of pumpkin is not only eye-catching, but also rich in nutrition. Pumpkin is rich in carotene and vitamin C, which can invigorate the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two types of vitamins A and D; vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcers and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, thereby strengthening the bones The power of the muscles has a certain preventive effect on common diseases such as childhood rickets, adolescent myopia, and middle-aged and elderly osteoporosis.

Chrysanthemum Coconut Bread

1. Ingredients

2. 1. Coconut filling: soften the butter and mix well

3. 2. Add in caster sugar and mix well

4. 3. Add egg liquid in batches and stir evenly.

5. 4. Pour in the minced coconut and mix well.

6. 5. Add the milk and mix well and let the coconut flour fully absorb the moisture.

7. 6. Pumpkin steamed

8. 7. Use a fruit juice machine to stir out 200 grams of pumpkin puree.

9. 8. Put all the dough ingredients into the bread machine and stir to the expansion stage

10. 9. Ferment at room temperature to 2-2.5 times larger.

11. 10. After pressing and venting, divide into 21 equal parts, and relax for 15 minutes after spheronization

12. 11. Divide the coconut filling into 21 equal parts. Take one portion of the dough and press it with your hands. Add the coconut filling.

13. 12. Fold in half, and then pinch the two ends together

14. 13. Prepare them one by one and place them in a round baking pan for the final fermentation for 25 minutes. (The 9-inch pizza pan I use will be better if it is baked in a darker container.)