Pumpkin and coconut toast
By MarielaBoehm
Ingredients: high-gluten flour
Recipe Recommendations
- high-gluten flour 300g
- white granulated sugar 30g
- pure milk 150ml
- dry yeast 4g
- unsalted butter 20g
- pumpkin puree 30g
- coconut 30g
- butter 15g
- eggs 15g
- fine sugar 15g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Pumpkin and coconut toast
1
Weigh all ingredients and pour into the bread maker except butter.
2
Select a hair work file and dough for 20 minutes.
3
Add the butter and continue kneading; when the bread machine completes the kneading process, check whether the dough has reached the expansion stage.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions; round it, and ferment for 15 minutes.
6
After the butter is softened, add fine sugar and beaten egg liquid, then add mashed coconut and mix well.
7
Rub the coconut and butter evenly with your hands to form the coconut paste.
8
Roll out the dough into long strips, spread the coconut filling, roll it tightly from top to bottom, and pinch tightly at the mouth.
9
Shape and knead the dough into a long strip, cut lengthwise from the middle, twist it into a figure 8, and pinch the ends tightly.
10
Spread butter on the walls of the toast box, close the green body and place it in a toast mold at room temperature for final fermentation.
11
Brush the toast until it is 8 minutes full with egg liquid.
12
Preheat the oven in advance, bake the bread at 180°, lower layer, 30 minutes, and then color it out of the oven. Remove it, let it cool and remove it.