1. The pumpkin is peeled, steamed and pressed into a puree, and placed in the refrigerator for later use.
2. All the ingredients in the auxiliary materials are mixed well into the coconut paste filling and put in the refrigerator for later use.
3. Remove the butter in the main ingredient, knead all the other ingredients until the dough is completely expanded, and place it in a warm place for fermentation.
4. Dip your fingers with flour. Poke the dough. If the hole does not shrink or collapse, the noodles will be ready.
5. Press the dough and divide it into nine parts. Cover with plastic wrap and wake up for 20 minutes.
6. Take a small dough and press it flat, and wrap it with coconut paste, just like a bun.
7. Wrap all the coconut fillings and wake up for ten minutes.
8. Roll out the bread dough.
9. Fold it on one side.
10. Fold the other side again.
11. Cut a knife in the middle, don't cut both ends.
12. Roll it from the cut opening, and then turn the bread dough over to reshape it slightly.
13. Make all the leaf-shaped breads, make a few more and make them more beautiful! Put it on the baking tray and wait for the second fermentation.
14. The bread dough is fermented again to 1.5 times its original size, and it will be ready by pressing it lightly with a slight rebound. Preheat the upper tube at 170° and the lower tube at 185°, and bake for about 20 minutes. If the bread is too dark during the baking process, you can cover it with a piece of tin foil.
15. After the bread is baked, take it out immediately and brush a layer of butter while it is hot to make the color more beautiful.
16. Move the toasted bread to a drying net, let it dry until warm, put it in a fresh-keeping bag, and store it in a sealed container at room temperature. It is no problem to eat it within two days.
Tips:Because each oven has different models and sizes, the baking time and temperature I provide are only suitable for my oven. Please set it flexibly according to the actual situation.
