Main Ingredients:
High-gluten Flour: 230g-250g; Pumpkin Puree: 200g; Yeast: 3g; Salt: 3g; Butter: 15g; Water: 20g.
Auxiliary Ingredients:
Pork Floss: Appropriate amount (for filling); Coconut Flakes: 50g (for coconut filling); Vegetable Oil: 30ml; Egg: 1; Milk: 20ml.
Seasoning:
Sugar-for dough: 20g; Sugar-for coconut filling: 20g.
Flavor: Sweet and Fragrant; Cooking Method: Baking; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Coconut Golden Buns (Hand-Kneaded Bread)
Steam the pumpkin and mix with sugar (for dough) while hot to make pumpkin puree.
After the pumpkin puree cools, add high-gluten flour, salt, and yeast.
Knead into a rough dough (if it is too dry, add water).
After kneading the dough, add butter and knead evenly.
That’s it. Cover with plastic wrap and let it ferment in the refrigerator (about 2 hours).
After fermentation, take it out and knead it to release the gas. If it is too wet, sprinkle some high-gluten flour to prevent sticking.
Knead into a long strip and cut into 7-8 small pieces.
Roll a small ball into a small round piece and wrap it with pork floss.
Wrap it up.
Place the bottom side down, cover with plastic wrap, and let it ferment for the second time (about 20 minutes).
While waiting for the fermentation, let’s make the coconut filling.
Add coconut flakes and mix well.
Fermentation is complete.
Spread the coconut filling on top.
Spread coconut flakes on all of them and put them in the preheated oven at 180 degrees Celsius for 20 minutes on the lower rack (note that different ovens have different heat, so adjust the time according to your own oven).
After baking, the room is filled with coconut fragrance.
The golden bread is soft and stretchy.
Golden and shiny, everyone loves it.
