How to make pumpkin coconut bread

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  1.Cut the pumpkin into pieces, steam it in a pot, peel it and puree the pulp.Take 70 grams and set aside.

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  2. Put the main ingredients except butter into the noodle bucket of the chef's machine, and add the pumpkin After kneading for 10 minutes, add softened butter and continue kneading for 30 minutes.

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  3. Kneel out the film.

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  4. Transfer the dough to a bowl, cover with plastic wrap and ferment until doubled in size.Deflate the dough and ferment it for the second time.When it has doubled in size, dip your fingers into a little dry flour and poke a hole in the middle of the dough.If the dough does not stick to your hands and does not shrink, the fermentation is complete.

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  5. While waiting for the dough to ferment, you can make the filling.Mix softened butter and powdered sugar.

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  6. Beat until feathery, add coconut and stir evenly.

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  7. Use a spatula to form a ball, cover it with plastic wrap and place it in the refrigerator for 30 minutes..

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  8. Take out and divide into 6 portions, roll into balls and set aside.

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  9.Take out 36 grams of dough and divide it into 6 small portions, and divide the remaining dough into 6 large portions , roll into balls and set aside.

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  10.Take a large portion of dough, roll it into a cake shape, and place a coconut ball in the middle , then wrap it up and place it with the seam facing down.

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  11.Take a small dough, roll it into a long strip, twist it into a twist, and pinch the ends tightly.

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  12. Place the twist circle on the dough wrapped with coconut and let it rest for 30 minutes.

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  13. Brush a layer of egg liquid on the surface and put a little coconut paste in the twist circle.

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  14. Preheat the oven to 170 degrees for 10 minutes.When baking, adjust the lower heat to 160 degree, bake for 20 minutes.

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  15.The bread with both appearance and connotation is ready.

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  16.You should try it too!