South Korean coconut bread

　　My parents didn't finish their sesame seeds, so they brought them to make bread.

WHAT YOU NEED

Ingredients

Moderate amount of dough
200 grams of high-quality flour
110 grams of pumpkin paste
30 grams of fine sugar
3 grams of yeast powder
1 gram of salt
20 grams of butter
Appropriate amount of filling material in the coconut
50 grams of black sesame powder
20 grams of coconut
25 grams of powdered or refined sugar
30 grams of protein

How TO MADE South Korean coconut bread

Steps 1 to 4

1. Use a baking machine to make the dough according to the recipe, divide it into an average of six equal parts, cover it with a cloth and loosen it for 15 minutes.

2. Internal filling is evenly mixed.

3. The dough is rolled into an elliptical shape by hand, the square is pulled into a square, the left side is thinner, the inside filling is scraped flat, the four sides are left, the dough is rolled from right to left, the two ends are rolled tightly at the bottom, the glue is placed on the baking tray.

4. Open the oven with a bowl of water for a second fermentation for 35 minutes, apply the egg yolk, cut a few small pieces with a knife (slightly filled), preheat the oven, bake at 180 degrees for 12 minutes

Steps 5 to 8

5. Finished product

Handy cooking tips

　　Pumpkin paste needs to be boiled, boiled water is more, you can see the water to be poured, sifted with pumpkin paste, I'm lazy to use the defense stick to crush the paste, and the paste can not add water and paste