Pumpkin Coconut Toast

Overview

Pumpkin and Coconut Toast, which combines the whiteness of coconut and the yellowness of pumpkin, will bring you a different visual and taste buds enjoyment!

Tags

• baking
• children
• breakfast
• fast food
• baking powder
• butter
• coconut
• egg
• high gluten flour
• pumpkin puree
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Put 150 grams of milk, half an egg, 2 grams of salt, 200 grams of flour, 20 grams of sugar, and 5 grams of baking powder into the bread machine and stir. After kneading the dough twice, add 20 grams of butter and 40 grams of shredded coconut, and then knead the dough;

   

2. 2 Put 100 grams of milk, half an egg, 1 gram of salt, 100 grams of flour, 100 grams of sugar, 3 grams of baking powder, and 40 grams of pumpkin puree into the bread machine and stir. After kneading the dough twice, add 10 grams of butter and knead the dough again;

   

3. 3 Place the kneaded dough in separate fermentation basins and let it rise at room temperature until it doubles in size. Poke a hole in the middle of the dough with your fingers. If the edges of the hole do not collapse or shrink, it means the fermentation is complete;

   

4. 4 Divide the two doughs that have risen into 3 equal parts, knead the dough separately by hand, and deflate the dough.

   

5. 5 Roll the two types of dough into oval sheets, and place the pumpkin dough on top of the coconut dough;

   

6. 6 Roll up the dough sheet from the top, put it into a toast mold, wrap it in plastic wrap, and then proof it a second time;

   

7. 7 After it has risen, brush it with egg wash and sprinkle with a few crispy chips;

   

8. 8 After the oven is preheated, put it in the oven at 160 degrees for 30 to 35 minutes. After the temperature drops, unmold.