, bread with pumpkin, sesame and coconut filling.Recipe

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  1.Peel the pumpkin Wash and steam in rice cooker.

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  2.Crush the steamed pumpkin into puree, add sesame powder, coconut paste, Mix 20 grams of white sugar and set aside.
  

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  3. Combine eggs, milk, salt, 40 grams of white sugar Pour granulated sugar into the dough mixing bucket and mix well, then add high-gluten flour and yeast and use an electric mixing pin to knead into a smooth dough.

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  4.Add another 30 grams of corn oil and continue kneading the dough.

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  5.Can pull out beautiful film.

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  6. Knead the dough into a round shape and put it back into the kneading bucket lid Cover with plastic wrap and ferment until doubled in size.

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  7. Take out the fermented dough and flatten it to deflate.

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  8. Divide into six small doses.

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  9. Cover with plastic wrap and let rise for twenty minutes.

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  10.Take one of the period and squash it.

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  11.Put pumpkin, sesame and coconut filling in the middle and wrap it up.

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  12. Then flatten and cut diagonally, do not cut in the middle, do it in sequence After everything is done, line a baking sheet with baking paper and place the wrapped bread base on the baking sheet.

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  13.Put it in the middle layer of the oven, put a bowl of hot water below it, and wait for the second time Ferment until doubled in size.Brush the surface of the bread with egg wash, sprinkle with grated coconut and a little white sesame.Preheat the oven at 230 degrees for ten minutes.Place the middle layer of the bread and bake at 190 degrees for 20 minutes.Bake for more than ten minutes.After the bread is browned, cover it with tin foil to prevent the surface of the bread from being overcooked.

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  14. Ferment the bread embryo for the second time.

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  15.The baked bread is out of the oven.

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  16. Here is a picture of the finished product.

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  17.Another cross-section diagram.