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 and other ingredients of the main dough (except butter and salt) into the chef's machine and knead for about 10 minutes. Add butter and salt, and continue to knead the dough.
4. Until knead out such a flexible film.
5. Cover the kneaded dough with plastic wrap (the temperature should not exceed 28 degrees).
6. 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.
7. 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.
8. Take out the dough and divide it into two equal parts. Knead the dough and let it relax for 20 minutes.
9. Roll out the dough into a rectangular shape. Don't use extra force when rolling out.
10. Spread the coconut paste filling evenly on the rolled dough, spread two-thirds of it.
11. Then fold the one-third without the coconut paste, and fold it as shown in the picture.
12. Fold the other half over.
13. After folding, repeat the same fold as before.
14. After folding it this time, roll it out with a rolling pin.
15. Use a scraper to cut into thirds, do not cut the top.
16. Braid it like a braid and pinch the end tightly.
17. Roll it up and put it in a 450g toast box with Yangchen Chinese Red. Cover with plastic wrap and place it in a warm place for two shots (the temperature should not exceed 38 degrees).
18. Just send it to eighth full mold. The upper and lower tubes of the oven are respectively adjusted to 170 degrees and preheated for 10 minutes, then put in the middle and lower layer and bake for 35 minutes. It can be sliced after being released from the mold and letting cool.
Tips:
1. The water absorption is different for different brands of flour. In addition, the time for making the soup is different for each person, and the degree of dryness is also different, so the liquid in the main dough should be increased or decreased according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 6 grams when converted into dry yeast.
3. The egg yolk liquid in the coconut paste filling can also be used with whole egg liquid, and the color of the finished product with egg yolk liquid is better.
4. The oven has different tempers, so the baking time and temperature are for reference only.
