Milky Sweet Potato Crown Toast (Single Fermentation)

Wash the sweet potatoes, peel them, cut into pieces, steam until cooked, and mash them with a blender. Set aside.

Mix all the main ingredients except for yeast, salt, and butter, knead until there is no dry flour, cover with plastic wrap, and refrigerate overnight (water method, instant noodle method) or let sit at room temperature for more than 30 minutes.

After the dough has been left to rest for a long time, gluten naturally forms, so there is no need to knead it. You can directly stretch out a somewhat thick and very elastic large sheet by hand. After taking out the dough, first add the yeast and knead until the yeast dissolves with no granules (if the dough is rather hard, you can dissolve the yeast with a few drops of water first, using as little water as possible, just enough to knead the yeast until it forms a thick paste, then knead it into the dough), then add salt and knead until the salt dissolves. Finally, add butter and knead until fully expanded. At this point, the surface of the dough is smooth and delicate, and you can pull out a thin sheet that is not easy to tear (the glove membrane).

The dough does not need to be fermented. Divide it directly into 6 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take a small piece of dough, and use a rolling pin to roll it into a rectangular sheet, starting from the middle and rolling upwards and downwards.

Fold both sides toward the middle, then roll it out lengthwise.

Press the bottom of the dough sheet thin, and roll it up from top to bottom. Each time you fold and roll, the smooth side should face outward.

Finish the remaining small dough pieces one by one, in groups of three, with the rolling direction consistent, and place them into the loaf pan.

Ferment until 90% full (fermentation is based on the state, not the time). Brush the surface with egg wash, sprinkle some shredded coconut, and use a sharp blade to cut the middle top of the fermented dough, or use scissors dipped in a little water to make the cut. Squeeze some butter (just a small amount) into the cut.

Place it in the preheated oven on the bottom rack, with both top and bottom heat, and bake at 130°C for 35 minutes. After about 6 minutes of baking, cover with aluminum foil to prevent the surface from browning too much (the required time and temperature should be determined according to your own oven). Place the mold on a baking tray to prevent oil from leaking.

Take it out immediately after baking, remove it from the mold, and place it on a cooling rack to cool slightly on its side (to avoid collapsing in the middle or top). When it still has residual heat, put it in a sealed plastic bag for storage.

Fluffy and soft, with a thin skin that stretches.