1. Except salt, yeast, butter and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and put it in the refrigerator overnight. After taking it out the next day, add yeast and knead until it dissolves. Add salt and knead out a thick film.
2. Add butter and knead until fully expanded (film out).
3. Ferment in a warm place to 2 times the size.
4. Divide the dough into one portion of about 70 grams, divide the remaining dough into 8 portions, round, round, cover with plastic wrap and relax for 15-20 minutes.
5. Coat an 8-inch round mold with oil or oiled paper, and place a small bowl in the middle.
6. Roll out 70 grams of dough into a circle with a diameter of 20-30 cm, and cover it on a small bowl, leaving a part of the edge for the other round dough to press.
7. Flatten the rounded balls, wrap them with purple sweet potato and coconut paste, and place them around the small bowl one by one.
8. Cut the dough in the tureen into 8 equal portions.
9. Peel off the cut dough and place it on top of the ball.
10. Take out the small bowl. If you are worried about the triangular dough piece slipping off during the baking process, you can stick it with egg liquid and fix it on the small ball.
11. Ferment in a warm place to 2 times the size.
12. After the fermentation is complete, coat the surface with egg liquid, and decorate the triangular dough with melon seeds.
13. If you want to leave a hole in the middle, you can add a small cylinder (round metal biscuit mold or paper roll, etc.) in the middle before baking.
14. Preheat the oven at 140 degrees, and bake at 130 degrees for 30 minutes. The color is satisfactory and the tin foil is covered.
15. Bring butter out of the oven, and keep it sealed when there is residual heat.
16. Appreciation of the finished picture.
17. Appreciation of the finished picture.
18. Appreciation of the finished picture.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
