Pumpkin Coconut Bread
1.
It is recommended to read the tips first. Put the starter ingredients into the mixing bowl and stir with a spatula until there is no dry powder. Cover with plastic wrap and keep it in the refrigerator for about 10 hours. After the fermented starter is ready, you can see the tissue inside it is honeycomb-shaped.
2.
Put the fermented starter and the ingredients of the main dough (except butter and salt) into the cook machine. The rough film can be pulled out in about 10 minutes. At this time, you can add salt and softened butter, and continue to knead.
3.
Until you knead out a tough hand mask.
4.
Cover the kneaded dough with plastic wrap at around 26 degrees (the temperature of the first round should not exceed 28 degrees). For about 50-60 minutes, stick a hole in the middle of the dough with your fingers and stick the flour. It will be cured without shrinking or collapsing.
5.
Take out the dough and divide it into 2 parts. Knead the dough and let it relax for about 15 minutes.
6.
Take a portion of the dough and knead it into a rectangle.
7.
Take half of the coconut filling and spread it on top (see the tips for how to make the coconut filling).
8.
Then roll it up and squeeze it tightly at the cuff, and cut it into 3 evenly with a knife.
9.
The other dough was also rolled and cut and placed in a 11-inch deep baking pan in the morning. Cover with plastic wrap and perform two shots (the temperature of the second shot should not exceed 38 degrees).
10.
About 50 minutes, the fermentation time is not fixed. It depends on the state of fermentation. After the second hair is finished, use your fingers to stick the flour and press it lightly. If you rebound quickly, you need to send it again. If you rebound slowly, it will be sent. Okay, if it doesn't bounce back when pressed, it is over.
11.
Preheat the oven at 160 degrees for 10 minutes, put it in the middle and lower layer, and bake for about 30 minutes (pay attention to the coloring, and cover with tin foil according to the situation).
12.
Baked.
Tips:
1. This formula is high in flour (queen) and low in flour (queen). If other brands of flour are used, the amount of pumpkin puree in the main dough is adjusted according to the state of the dough. The water content of the steamed pumpkin puree is different due to different pumpkin varieties. The pumpkin puree in this recipe has a higher water content. It is recommended to reserve 10% of the high and low flour in the main dough. Add according to the state of the dough.
2. The whole egg liquid here is the amount of an egg, 55 grams after peeling.
3. If you need to use it in a hurry, you can also leave it at room temperature. If the room temperature is more than 20 degrees, it will be honeycomb in about 2-3 hours.
4. Coconut filling: 50 grams of butter; 60 grams of milk; 70 grams of sugar; 2 eggs (100 grams); 120 grams of coconut. Put the butter, sugar and milk in a small pot and heat until melted, then remove from the heat, and put in Stir the egg yolk liquid evenly, add the coconut paste, mix evenly and set aside.
5. Each oven has a different temper, so the baking temperature and time are for reference only.
