Coconut pumpkin bun(ye rong nan gua bao )

Coconut pumpkin bun

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: steam the pumpkin until soft.

Step 3: mix the coconut stuffing materials.

Step 4: refrigerate the stuffing.

Step 5: sift the flour and pour it into the toaster.

Step 6: steam the soft pumpkin into the blender and beat it into pumpkin puree.

Step 7: sift the pumpkin puree and drain.

Step 8: put the drained pumpkin puree into the flour, and then put the light cream dry yeast together.

Step 9: soak the dried Lycium barbarum.

Step 10: knead into a smooth dough.

Step 11: ferment to twice the size.

Step 12: divide the fermented dough into evenly sized tablets, roll one of the tablets into a round piece, put the coconut stuffing in the middle, and then knead it round.

Step 13: press a toothpick on the wrapped dough to make a pumpkin pattern.

Step 14: put pickled wolfberry into the middle to make pumpkin.

Step 15: put the dough into the steamer, cover it, ferment for 30 minutes, steam over high heat for 10 minutes, turn off the heat, and open the lid for 3-5 minutes, so that the surface is smooth.

Materials required:

Medium gluten flour: 300g

Dry yeast: 3G

Light cream: 70g

Pumpkin: 200g

Coconut: 50g

Butter: 30g

Sugar: 30g

Milk powder: 15g

Egg: one

Medlar: several (for decoration)

Note: making of coconut stuffing: http://home.meishichina.com/space-790922-do-blog-id-350936.html1 Pumpkin steamed soft first, later easier to stir. 2. Butter is easy to melt at high temperature, so the coconut stuffing should be refrigerated. 3. When the 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 mass. 4. The drained pumpkin water can be used for cooking without waste, and the cooked rice is very sweet. 5. Add light cream, taste more soft and fragrant. 6. The shaped pumpkin bag is smaller. It's because the bag is bigger that the final fermented dough is deformed.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Nan Gua Bao