1. Prepare materials
2. Soak 60g butterfly pea flowers in 500g hot water and let cool
3. Sift the soaked water
4. Take 360g of water and pour it into the mixing bucket of the chef's machine, first pour in salt and sugar
5. Add flour, put yeast on top of flour
6. Start stirring
7. After 5 minutes on low speed, the tendons will appear, add softened butter
8. Continue to high speed for 15 minutes before filming
9. Add all kinds of dried fruits and stir for 1 minute
10. Slightly shape the stirred dough and place it in a floured basin
11. Ferment for 1 hour in an environment with a temperature of 35°C and a humidity of 80%
12. Fermented to double size
13. After exhausting, it is divided into four parts and proofed for 15 minutes
14. Take one part, divide it into two parts, roll it into a strip and roll it up
15. Then put it in the mold
16. Put it in an environment with a temperature of 35°C and a humidity of 80% for the second fermentation for 40 minutes
17. After fermentation, cover the toast box
18. Bake in a preheated oven at 170°C for 25 minutes, then release from the mold and cool down
Tips:1. The butterfly pea flower should be brewed with hot water, cold water is not good for the release of pigment
2. Nuts and dried fruits can be added according to your preferences
