I love pumpkin, soy milk and coconut milk. What happens when these delicious and nutritious things are mixed together? Today, put them all together to make a soybean milk version of pumpkin coconut roll. It feels good after it is made, at least it tastes good.
material
Ingredients: 600 grams of flour, 200 grams of pumpkin paste, 50 grams of soybean milk 100; Homemade rice wine;
Accessories: coconut 50g, butter 15g, sugar 10g, egg yolk 1.
Pumpkin coconut steamed bread roll
1
Put all the soybean milk, bean dregs and pumpkin meat into the soybean milk machine, and start the cold drink stall of fruits and vegetables (that is, the function of stirring alone) to get the pumpkin soybean milk paste.
2
do it yourself
Take out the rice wine and add it to the pumpkin puree.
three
Add 200 grams of flour and stir it into a thick paste.
four
After fermentation, the batter was honeycomb-shaped and its volume increased by more than 2 times.
five
Continue to add flour to the fermented batter to make dough with appropriate hardness.
six
Continue fermentation until the volume is increased by more than 2 times.
seven
Add egg yolk, powdered sugar and softened butter to coconut milk.
eight
Stir well, I'm a little wet, and the coconut stuffing is not too loose to spread. I don't want to add any more materials, so I used it like this.
nine
Knead the fermented dough until the surface is smooth, and roll it into a rectangular sheet with a thickness of about 3 mm.
10
Spread coconut milk on it,
1 1
Then roll it up and cut it into steamed bread.
12
Steam in a cage for 20 minutes.
skill
Don't get the coconut milk too wet, dry it so that it can disperse.