[Breakfast for students] Coconut pumpkin snack bag

Overview

This small meal bag has a particularly beautiful color because of the addition of pumpkin puree! And because of the liquid seeding method, the texture is particularly soft! The bread is baked the day before, and the porridge is also pre-set the night before, so you can eat it as soon as you open your eyes in the morning. It’s very easy and hassle-free~

Tags

• baking
• students
• bread flour
• butter
• coconut
• egg
• pumpkin puree
• sugar
• warm water
• yeast
• salt
• water

Ingredients

Steps

1. 1 Melt 0.5g of yeast in 50g of warm water, add 50g of bread flour and stir evenly. Leave to ferment at room temperature for 40 to 60 minutes, then refrigerate overnight. This has been refrigerated for 12 hours.

   

2. 2 Steam the pumpkin and press it into puree while it's still hot.

   

3. 3 In the post-oil method, knead the liquid seeds and main dough ingredients evenly, knead out a rough film, and ferment until doubled in size.

   

4. 4 Deflate the fermented dough and knead evenly, divide into 12 equal portions, cover with plastic wrap and let rise for 10 minutes.

   

5. 5 Then knead 12 equal portions of dough into round shapes, put oily cloth on the baking sheet, stack them neatly, and prepare for secondary fermentation.

   

6. 6 Ferment until 2 to 3 times the original size. Preheat the oven to 160 degrees.

   

7. 7 Brush with egg wash and sprinkle with shredded coconut.

   

8. 8 Place in the middle and lower racks of the oven at 160 degrees for about 20 minutes.

   

9. 9 After baking, let it cool naturally, then seal it and store it in the refrigerator. Just heat it in the microwave briefly before eating.

   

10. 10 Make a pot of celery and beef porridge, add some braised quail eggs, and your child’s breakfast is ready!