1. Mix all the starter ingredients.
2. Use chopsticks to stir into a dough. Cover with plastic wrap and leave to ferment in a warm place.
3. The purple sweet potato is steamed, peeled and crushed about 120 grams.
4. Add the softened cream cheese and sugar and stir well.
5. Cover the purple potato cheese stuffing with plastic wrap for later use.
6. The starter ferments to double its size.
7. Add all the fermented starters to all the ingredients of the main dough except the butter.
8. Knead until smooth and delicate, and add butter until the butter is absorbed.
9. Put it in a pot and cover with plastic wrap and leave it in a warm place to ferment.
10. Fermented to 2.5 times larger. Take out the pressure exhaust.
11. Divide into nine equal parts, roll the plastic wrap around the lid and let it stand for 10 minutes.
12. Take one portion and roll it into a rectangular slice.
13. Spread a layer of purple sweet potato cheese filling, about 30 grams.
14. Roll up from one side.
15. Close your mouth and rub it long.
16. Tie a knot.
17. Put them in a non-stick baking tray one by one. Put the temperature around 36 degrees and continue to ferment. You can put a cup of hot water in the oven and put the baking pan in the oven to ferment.
18. It will ferment for about an hour, which is a good state of fermentation.
19. Brush the surface with egg wash and sprinkle crispy grains. Put it in the preheated oven at 180 degrees for about 30 minutes.
20. Take out the mold and put it on the grill to let cool.
Tips:Fragrant crumbs: 10 grams of butter, 8 grams of sugar, 18 grams of low-gluten flour. Soften the butter, add granulated sugar and mix well, then add the low-powder powder and rub gently with both hands. Serve.
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