Pumpkin Coconut Egg Yolk Pastry

Materials are ready.

First make the pumpkin filling: steam the pumpkin until cooked, then mash it. Put it in a pan and add the other ingredients, frying until the moisture is gone.

Stir-fry until they clump together and don’t stick to the pan! Remove and refrigerate for later use.

Put all ingredients for oily skin into the bread machine and knead the dough until a gluten film forms.

Knead the ingredients for the pastry into a dough, cover with plastic wrap, and let it rest for 30 minutes.

Coat the salted egg yolks with a layer of white wine, bake in the oven at 150 degrees for about 10 minutes.

Take 25 grams of pumpkin filling, wrap it with salted egg yolk, and then refrigerate for later use.

Divide the oiled dough and the oily pastry into 15 portions and roll them into balls.

Apply oily dough to the oily skin bun and tighten the seal.

Roll the dough into a tongue shape, then flip it over.

Roll up from top to bottom, cover with plastic wrap, and let relax for 15 minutes.

Flatten the dough into a sheet and roll it out lengthwise.

Roll it up from top to bottom.

Pinch both ends toward the middle.

Flatten and roll into a round piece.

, wrap the filling inside and tighten the seal.

Place it on the baking tray, connect your phone to the Midea Meiju app, set the preheating to meet the oven temperature, 160 degrees! At this time, brush the surface with egg wash and sprinkle black sesame seeds for decoration!

In the middle layer of the oven, bake at 160 degrees for 30 to 35 minutes!

Remove from the mold and let it cool!