Pumpkin buns with coconut paste
Preparation of coconut paste stuffing: http://home.meishichina.com/space-790922-do-blog-id-350936.html1. Pumpkin is easier to stir after steaming and softening.2. The butter is easy to melt under high temperature, so the prepared coconut stuffing needs to be refrigerated in the refrigerator.3. When pumpkin mud is drained, it will still contain water. Therefore, there is no need to add water to the dough. Otherwise, the dough will be very thin and unable to form a ball.4. The drained pumpkin water can be used to cook rice, which is not wasted, and the cooked rice is very sweet.5. Add light cream to make the taste softer and more fragrant.6. The shaped pumpkin bag is smaller. Because the bag is larger, the final fermented dough is deformed.
Step 1 . Raw material diagram.
Step 2 . Steam the pumpkin in a pot until soft.
Step 3 . Mix the coconut filling ingredients together.
Step 4 . Put the prepared filling in the refrigerator for refrigeration.
Step 5 . Sift the flour and pour it into the bread maker.
Step 6 . Steam the soft pumpkin and mix it into pumpkin puree in a blender.
Step 7 . Sift the pumpkin puree and drain off the water.
Step 8 . Put the drained pumpkin puree into the flour, and then add the light cream yeast together.
Step 9 . Soak dried goji berries for hair.
Step 10 . Knead into a smooth dough.
Step 11 . Fermented to twice the size.
Step 12 . The fermented dough is divided into evenly sized dough pieces. Take one dough piece and roll it into a round piece, then wrap it in the prepared coconut filling and knead it into a circle.
Step 13 . Press a toothpick onto the wrapped dough to create a pumpkin pattern.
Step 14 . Insert soaked goji berries into the middle and make pumpkin handles.
Step 15 . Put the shaped dough into a steamer, cover it with a lid, let it ferment for 30 minutes, then steam on high heat for 10 minutes, turn off the heat, and open the lid for 3-5 minutes. This way, the steamed surface will be relatively smooth.
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