1, ingredients: 300g of high-gluten flour, pumpkin puree100g, milk 150ML, 4g of yeast, 5g of coconut milk, 60g of sugar and 50ML of corn oil.

2. Prepare all the ingredients. Pour an egg+milk+salt +40g of sugar into a bread bucket, mix well, add high flour, and finally add yeast.

3. The bread machine chooses a quick dough mixing program. During the dough mixing, the stuffing is prepared, the pumpkin is peeled and seeded, washed, sliced and sent to the microwave oven for 5-7 minutes.

4. Take it out and roll it into pumpkin puree with a rolling pin. Mix pumpkin puree+20 g of fine sugar+20ml+ of corn oil+50g of coconut milk evenly to make pumpkin coconut milk filling. The dough in the bread barrel has been kneaded and the remaining 30ml of corn oil is added.

5. After selecting two kneading menus, select the fermentation menu to ferment to twice the size, and then take out the dough and exhaust it.

6, the dough is divided into six parts, rounded, wake up for 20 minutes, take a roll, and add a filling. Wrap it.

7, press flat, cut six knives diagonally, do not cut off in the middle, put it in a baking tray, ferment to twice the size, and brush the surface with egg liquid. Sprinkle with coconut.

8, preheat the oven 180 degrees into the oven, 180 degrees, fire up and down, about 20 minutes, bake until the surface is colored, cover with tin foil, otherwise the surface is easy to bake black.