Pumpkin coconut bread
By VicentaLakin
Pumpkin and coconuts have always been my favorite, sweet pumpkins, coconut fragrances, yogurt silks, all of which come together to melt the smell of toast。
Recipe Recommendations
- high-gluten flour 270 grams
- butter 20 grams
- salt 2 grams
- yogurt 20 grams
- fine sugar 15 grams
- yeast 3 grams
- pumpkin puree 150 grams
- powdered sugar 15 grams
- milk 20 grams
- coconut 40 grams
- sweetening
- roast
- an hour
- senior
Steps for Pumpkin coconut bread
1
Pumpkin fertilizes with a spoon in the basin, rubs all the mains except butter for 15 minutes, adds soft butter, and continues to rub its hands unstuck。
2
The first basic fermentation was about an hour and a half, 2.5 times larger。
3
Pumps: Soft butter is added to sugar powder, coconuts are evenly mixed with spoons, and a little milk, around 20 grams。
4
Take off the fermented pasta exhaust and split it into an average of six equals。
5
The shape of the square, with a layer of material, is overstated and divided into an average of six equals。
6
Scroll along the long side, cut through the middle, don't cut the top。
7
It was put in the oven and fermented for a second time for about 20 minutes。
8
Take out the oven, a 165-degree preheat oven for 10 minutes and place it in the middle level for about 20 minutes。Pumpkin coconut bread Make Tips
Because of the different water content of the pumpkins, flour is added, as appropriate, so that it does not stick. 2. The temperature of the oven varies from one oven to another, and the temperature is set on an empirical basis and the top colour is satisfactory, either in the form of tin paper or in the form of a lower layer, so that the rear colour of the bread is also satisfactory。