Q: Can I freeze the Pumpkin and Coconut Bread? A: Yes, you can freeze it. For best results, seal it well and reheat in the microwave for 30 seconds after thawing.
Q: Should I reduce the ingredients if I’m cooking for fewer people? A: Yes, it’s recommended to halve the ingredients if cooking for a small number of people.
Pumpkin and Coconut Bread
Notes
Ingredients:
- For the Main Dough:
- 500g High Gluten Flour
- 7g Salt
- 20g Milk Powder
- 65g Sugar
- 5g Yeast
- 40g Whole Egg Liquid
- 260g Pumpkin Puree
- 120-130ml Milk
- 40g Butter
- For the Filling:
- 50g Egg Yolk
- 30g Egg White
- 50g Butter
- 25g Milk Powder
- 90-100g Coconut Flakes
- 50g Powdered Sugar
- Peel and chop the pumpkin, steam until soft. Drain any liquid and mash into a puree. Let it cool for later use.
- Except for the butter, add all the main dough ingredients to a mixer.
- Add the butter to the mixer. Start at a low speed to mix, then switch to high speed until the dough is smooth and elastic.
- Let the dough ferment until it doubles in size.
- For the filling, mix all the ingredients together until it reaches a wet, sticky consistency.
- Once the dough has fermented, press it down to release any air but do not knead. Let it rest for 20 minutes.
- Shape the dough into a round, and let it rise for 20 minutes.
- Assemble the bread with the filling according to your preferred method. (Steps not provided in detail)
- Bake until golden brown. The baking time and temperature will vary depending on your oven.
- Once baked, it's ready to serve. Enjoy your delicious Pumpkin and Coconut Bread!
- If not serving immediately, you can freeze the bread. To reheat, simply microwave for 30 seconds.
- This recipe provides a good source of carbohydrates and protein.
- Pumpkin is rich in vitamins, particularly vitamin A.
- Coconut adds healthy fats and a unique flavor.
- The bread is also a good source of dietary fiber.
