Pumpkin Coconut Rolls

Overview

I like the aroma of coconut, which becomes more intense after roasting. It feels great to roll up the layers and eat them with your hands.

Steam the pumpkin and press it into puree while it's still hot.
Put the main ingredients except butter into a cooking machine and knead the dough with oil.
When it reaches a state where the membrane can be pulled out, the expansion stage is enough.
Put it back into the cooking basin for the first fermentation.
Ferment for the first time until it is 2.5 times its original size.
Make the filling during the fermentation process: add the softened butter to the powdered sugar, grated coconut, and milk and mix well.
Take out the fermented dough, deflate it, and divide it into 4 equal portions.
Roll out the dough into a thin sheet and apply a layer of filling from step 6.
Roll it up along the long side, cut it in the middle, and leave the top uncut.
Plate it and put it into a round mold for the second fermentation.
Ferment for the second time until it is 1.5 times its original size.
The middle rack of the oven is 180 degrees for about 20 minutes.