Pumpkin and coconut bread (oil-free version)

Overview

There are always some good things that come from hard work. So, you have to believe that what belongs to you will always come. It’s just that you need to wait quietly and patiently, and try to make yourself richer and stronger. 【My Bread Diary】

Tags

• baking
• little fresh
• breakfast
• students
• egg
• high gluten flour
• milk powder
• pumpkin puree
• red yeast rice powder
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Steam the pumpkin and set aside

   

2. 2 Add pumpkin and milk and puree them in a food processor

   

3. 3 It is more convenient to measure yeast with a measuring cup

   

4. 4 Weigh all the ingredients into the bread machine bucket and start kneading the dough. 2 kneading procedures are enough

   

5. 5 While kneading the dough, you can prepare the grated coconut and set aside. Let the butter soften at room temperature and mix all the ingredients evenly

   

6. 6 Use a spatula to press into a ball and refrigerate

   

7. 7 Roll into balls and place in a warm place to ferment. If you have a bread machine, you can start the fermentation function in the bread machine and adjust the time

   

8. 8 After fermenting the dough, stick some flour on it with your hands and poke a hole. If it doesn’t shrink back, it means it’s fermented

   

9. 9 Take out the fermented dough and deflate it

   

10. 10 Fold it up like a quilt

    

11. 11 The mold I used is a square French bakery cake mold with a loose bottom

    

12. 12 Divide the dough into a 50g round and roll it into a round shape. Cover it with plastic wrap. Divide the flaky coconut into a 15g round and set aside

    

13. 13 Take the dough and roll it out with a rolling pin, or press it with your hands

    

14. 14 Take a coconut and place it on the dough

    

15. 15 Use the tiger's mouth to tighten the dough

    

16. 16 Put the wrapped dough into the mold for the second time

    

17. 17 Add red yeast rice to the remaining dough and knead evenly

    

18. 18 Roll it out and use a small lid to press out small dough pieces

    

19. 19 Make a group of 6 small dough pieces, stack them staggered, and then roll them up from one end

    

20. 20 Use a spatula to cut from the middle and cut it in half into two small roses

    

21. 21 Make 3 roses and two small braids out of the dough with red yeast rice powder, cover it with plastic wrap, and wait for the pumpkin bread to ferment until it is 1.5 times in size (the shape can be based on personal preference)

    

22. 22 Place the risen dough on the pumpkin bread

    

23. 23 Put it into the preheated oven and heat it at 150 degrees and then heat it down at 175 degrees for 25 minutes. When the top is colored, cover it with tin foil

    

24. 24 Remove from the mold and cool

    

25. 25 Finished product pictures

    

26. 26 Finished product pictures