Pumpkin Coconut Bread

Here is a picture of the finished product. It would be great with a glass of milk for breakfast. A good day can start with a nutritious breakfast.

For pumpkin puree, peel and cut the pumpkin into pieces, steam it, then put it into a juicer to squeeze it into juice. Use 175 grams of pumpkin puree. Then put all the ingredients except butter into the cooking machine. Start blending program and blend for 5 minutes. Add butter and continue mixing for 5 minutes. You can also rub it by hand. Just be able to pull out the film.

Then shape it into dough and put it into a stainless steel bowl. If you don’t have a kitchen machine, you can knead by hand and the time will be longer, about 10-15 minutes. This will be more difficult. It’s okay for foodies to work harder.

Cover with a damp cloth and let rise until doubled in size, as shown in the picture. In winter, you need to place the bowl on warm water, or you can put it in the oven. Put a basin of boiling water on the last layer of the oven, then close the oven door and ferment. In this way, it will ferment until it doubles in size in about 50 minutes.

Divide the dough into small pieces of the same size, roll into a round shape, cover with a damp cloth or plastic wrap, and leave for 15-20 minutes.

Take a piece of dough and roll it into a tongue shape,

Then roll it to one side.

Put in paper support

Score the surface with a knife and sprinkle an even layer of coconut

Place in the oven and ferment for 40 minutes. Place a bowl of boiling water at the bottom of the oven to speed up fermentation time. Then bake, bake in the oven at 180 degrees for 20 minutes. Each oven brand is different in size, and the temperature and time set are also different. The temperature should not be too high or too low.

Take out a picture of the finished product. Breakfast is even better!

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