Exclusive pull-apart sweet potato buns

Steam the sweet potatoes in advance and mash them into sweet potato puree.

Roll into small balls and set aside.

Pour bread flour, low-gluten flour, one egg, salt, sugar, milk, and yeast powder into the stand mixer. Then start the mixing program. Mix until both sides are smooth and elastic. Add butter and continue mixing for five minutes, then mix until the dough can stretch into a smooth membrane. Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Wrapped with mashed sweet potatoes and cheese.

Place them into the baking tray in order. Ferment at a temperature of 30°C and humidity of 75% for 50 minutes. Put into the oven with a bowl of boiling water at the bottom. Sprinkle a layer of shredded coconut on the surface.

Place it in a 42-liter Galanz oven, bake with the upper heat at 200 degrees and the lower heat at 180 degrees for 20 minutes. Since the brand and size of ovens vary, the temperature and time settings are also different.

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