Pumpkin Coconut Paper Cup Bread
1.
First, prepare the ingredients. Peel the pumpkin, steam it in the pot and press it into puree for later use.
2.
Put the soup ingredients into a small pot and stir evenly, turn on the minimum heat to heat, and stir quickly with a spatula until the lines appear, turn off the heat immediately. Let the prepared soup cool down and use it (or prepare it one or two days in advance, and store it in the refrigerator in an airtight condition).
3.
Put the soup seeds and the other ingredients of the main dough (except butter and salt) into the Hai's HM740 chef machine and knead.
4.
After 8 minutes, the film can be pulled out, and the edges of the holes are jagged.
5.
Add butter and salt at this time and continue to knead the dough.
6.
Knead for about 12 minutes to pull out such a flexible film.
7.
Cover the kneaded dough with plastic wrap (the temperature should not exceed 28 degrees).
8.
Make the coconut filling while the dough is first: Put the butter, sugar and milk in a small pot and heat until melted and then remove from the heat. Add the egg yolk and stir well. Add the coconut and mix well. Set aside.
9.
Once the hair is finished, use your fingers to stick flour and poke a hole in the middle of the dough. It will be done without shrinking or collapsing.
10.
Take out the dough and divide it into 12 equal parts. Knead the dough and let it relax for 20 minutes.
11.
Take a small piece of dough and roll it out, put in 15 grams of coconut paste filling and wrap it, and tighten it downwards.
12.
After everything is wrapped, put it in the Yangchen Jiulian Muffin mold. I also put three doughs in paper cups. Put it in the oven and put a bowl of water in it. Turn on the fermentation function of the oven for two shots.
13.
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. After sending out, brush a little bit of water on the surface of the dough, and sprinkle with the pre-made crumbs (see the tips for how to make the crumbs).
14.
Preheat the oven at 170°C for 10 minutes, put it in, and bake for 20-25 minutes.
Tips:
1. Different brands of flour have different water absorption. In addition, each person takes different time to make the soup, and the degree of dryness is also different. There are different pumpkin varieties, and the water content after steaming is also different, so the high-gluten flour in the main dough needs Increase or decrease according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
3. Coconut paste formula: 25 grams of butter, 25 grams of milk, 35 grams of sugar, 1 egg, 50 grams of coconut.
4. Crisp: 15 grams of butter, 15 grams of powdered sugar, 35 grams of low powder. After the butter is softened, add the low powder and powdered sugar and grab it by hand (grab it into small particles, if the room temperature is high, don't put it in the refrigerator first)
5. If the oven has no fermentation function, you can put a bowl of hot water directly in the oven (without turning on the oven).
6. Each oven has a different temper. The baking temperature and time are for reference only.
