Coconut Golden Bun (Hand-Kneaded Bread)

Steam the pumpkin and add sugar (the sugar used for the dough), then mash it into pumpkin puree while it's hot.

After the pumpkin puree has cooled, add high-gluten flour, salt, and yeast.

Knead into a rough dough (if it is too dry, you can add water).

After kneading the dough, add the butter and knead evenly.

This is fine. Cover it with plastic wrap and place it in the refrigerator to ferment (about 2 hours in total).

After fermentation, take it out when it's still quite wet, you can sprinkle some high-gluten flour to prevent sticking, and knead it to release the air.

Roll into a long strip and cut into 7 to 8 small pieces.

Roll the small piece into a small round piece and wrap in meat floss.

Packed well.

Arrange at the bottom facing down, cover with plastic wrap for secondary fermentation (about 20 minutes).

While waiting for the fermentation, let's make the coconut paste.

Add the shredded coconut and mix evenly.

Fermentation complete.

Spread coconut paste.

After spreading all of it with desiccated coconut, put it in a preheated oven at 180 degrees on the lower rack for 20 minutes (note that the heat of each oven is different, please adjust the time according to the heat of your own oven).

After baking, the room is full of coconut fragrance 🤤🤤😋

The golden bread is soft and stringy.

Golden and shiny, everyone who sees it loves it 😋🤤