Pumpkin coffee braid bag

Overview

I like the golden color of pumpkin, it is especially beautiful when put into pasta and it is more nutritious. Today's pumpkin bread uses a very simple and easy-to-operate braiding technique. I put a milky three-in-one coffee on the surface, and use coconut to enhance the flavor. The finished product is not only beautiful, but also tastes great. The light fragrance of pumpkin, the slight taste of coffee, it is a nutritious food that is delicious and easy to make. It is worth a try.

Tags

• baking
• children
• breakfast
• brush the surface with egg wash
• coconut
• corn oil
• high gluten flour
• milk powder
• milky three-in-one coffee
• pumpkin puree
• sugar
• whole egg liquid
• yeast
• salt

Ingredients

Steps

1. 1 Remove the flesh from the pumpkin and cut it into cubes, then steam it in a steamer in advance. (Steam for half an hour after the water boils)

   

2. 2 Steamed pumpkin puree is crushed into puree while hot

   

3. 3 Take a bread bucket and put in whole egg liquid, pumpkin puree, sugar, corn oil, salt and coffee

   

4. 4 Add milk powder, sift in flour, add yeast, and start the bread machine to rise

   

5. 5 Hair is good in 90 minutes

   

6. 6 Take out the risen dough, knead it well and deflate it, then divide it into 6 even dough balls

   

7. 7 Form into groups of three into long strips as thick as your thumb

   

8. 8 Braided

   

9. 9 The thickness and length of the braid can be decided freely. I divided one long braid into 2 sections and placed them in a baking pan for secondary fermentation

   

10. 10 After fermentation has doubled in size, apply a layer of whole egg liquid and sprinkle with grated coconut

    

11. 11 Preheat the oven to 180 degrees, place the middle layer of the baking pan, turn the heat up and down, and bake for 20 minutes. If you want the bread not to be browned, cover it with tin foil after baking for 5 minutes