The Practice of Pumpkin Coconut Bread (chinese Kind)
1.
First make the medium type dough: mix all the medium type dough materials and knead it into a smooth dough. Put the dough in a bowl, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours
2.
Prepare the required materials
3.
Tear the middle seed into small pieces, add the main dough ingredients except butter and knead until it becomes a ball
4.
Add butter and stir until smooth and filmy
5.
After the basic fermentation is over, divide the dough into 8 portions, roll round, cover with plastic wrap, and relax for 15 minutes
6.
After slack, roll it into an oval shape
7.
Turn it over and make an opening with a spatula
8.
Make coconut filling: Pour all the ingredients of the coconut filling into a large bowl and mix well. Then spread the prepared coconut filling on the dough
9.
Roll up the dough, pinch the end and put it in the mold
10.
Put it in the oven for final fermentation, the fermentation time is about 30 minutes
11.
Spread the fermented bread with whole egg liquid
12.
Sprinkle black sesame seeds on the surface for decoration
13.
Place in the oven at 170 degrees and bake for 17 minutes
14.
After being baked, let it dry to the temperature of the palm of your hand and you can eat it
15.
Baked golden golden, very tempting
Tips:
1. After the pumpkin puree is steamed, let it cool before mixing it in to make the middle-species dough; adjust the amount according to the dryness of the pumpkin puree.
2. The medium type dough should be torn into small pieces, not a whole piece to mix into the main dough
3. The mold or shape can also be changed as you like
4. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate adjustment of the temperature
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