Pumpkin coconut bread
By VicentaLakin
Bread of radiant cocoon, radiant cocoon, love
Recipe Recommendations
- bread flour 300 grams
- fine sugar 40 grams
- eggs one
- butter 20 grams
- milk powder 10 grams
- water 50 grams
- pumpkin puree 150 grams
- yeast 3 grams
- coconut 100 grams
- egg liquid 40 grams
- sweetening
- roast
- several hours
- senior
Steps for Pumpkin coconut bread
1
Pumpkin evaporated into mud and put it in the freezer。
2
All the raw materials in the supplements were mixed into coconuts and placed in a freezer reserve。
3
With the removal of butter from the main ingredient, all other raw materials will be covered in the face and will be completely extended into the face of the face, where the fermentation will be placed in warmth。
4
Put a little flour on your finger. Pounce under it. If the hole doesn't collapse, the face will be ready。
5
The noodles were split into nine pieces by pressure and the film was rejuvenated for 20 minutes。
6
Take a small noodle and flatten the coconut, like a bun。
7
Pack all the coconuts, wake up for ten minutes。
8
Bread rolls open。
9
One side folds。
10
Turn the other side。
11
Cut it in the middle, don't cut it。
12
Scramble it from a good mouth, then flip the bread over the face, just a little bit。
13
Make all the foliage bread, make a few more, it'll be more beautiful。
14
Once again, the bakery fermented to 1.5 times the original size, and with a small hand-pushing, it just went off. The oven preheating tube is 170°, the lower tube is 185°, and it is baked for about 20 minutes, while the bread can be covered with tin paper if it is too dark。
15
When the bread is baked, it's taken out, and it's better colored than butter when it's hot。
16
The baked bread is moved to the drying web, it's dryed up to heat, it's packed in a fresh bag, it's kept under room temperature seal, and it's safe to eat in two days。Pumpkin coconut bread Make Tips
Because of the different sizes of the ovens, I offer only the time and temperature for my ovens, so please be flexible。