1. Prepare ingredients and portions.
2. Except for the coconut paste and red bean filling, put all the ingredients into the bread machine to start the pasta process for 48 minutes.
3. After kneading the dough, pull a glove film, or not pull it.
4. After mixing the coconut and red bean filling, divide into 8 portions, each 35 grams.
5. After the dough is fermented, take out the exhaust gas.
6. The dough is evenly divided into 8 rounds and covered with plastic wrap to relax for 10 minutes.
7. Take a dough and roll it round and thin.
8. Put red bean and coconut filling on the dough.
9. Close the dough and squeeze it tightly, and gently press to flatten it.
10. Wrap the dough in turn and place it in a baking tray, with the mouth facing down, take out the dough and put a little water on it, and put 5 pumpkin seeds.
11. Put the dough in the middle and lower layer of the oven, cover it with a piece of oiled paper and press a gold plate, and bake it at 160 degrees for 25 minutes.
Tips:1. Just knead the dough smoothly
2. This red bean coconut cake does not need to be fermented twice, if you want to ferment it, you can
3. If there is no pumpkin powder, use 200 grams of high-gluten flour in the recipe directly
