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 all 5 pieces of dough into a sheet of 25cm in diameter.
6. Spread a layer of purple sweet potato and coconut paste evenly on the first piece of dough, leave 1cm on the side not to wipe, and then spread the second piece of dough. The operation method of the second, third, and fourth dough pieces is the same as that of the first piece. Do not put fillings on the 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 one 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 rest in a circle on the side (tips facing inward), and let it warm Ferment the place to 2 times the size, brush with egg liquid.
12. Preheat at 140°C and 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 there is residual heat.
14. Appreciation of the finished picture.
15. 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.
