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. Exhaust, divide into 5 equal parts, round, cover with plastic wrap and relax for 15 minutes
5. Roll out 5 pieces of dough into a sheet of 25cm in diameter
6. Spread a layer of purple sweet potato coconut filling evenly on the first piece of dough, leaving 1cm on the side not to wipe, and then spread the second piece of dough. The operation method of the second, third, and fourth pieces is the same as that of the first piece. Don't put filling on 5 pieces of dough
7. Cut the round dough into 4 equal pieces
8. Cut one cut into 8 portions
9. Cut each portion into 16 portions
10. Take a piece and roll it up, keeping one side flat
11. Put the rolled dough into a 9-inch round mold (I used a pan), put 4 in the middle (tips facing up), and arrange the others in a circle on the side (tips facing inward), and let it warm Ferment to 2 times the size, brush with egg liquid
12. Preheat at 140°C, bake at 130°C for 30 minutes, the color is satisfactory and the foil is covered
13. Bring butter out of the oven, and keep it sealed when the heat
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.
