Purple sweet potato pineapple buns

Overview

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Put the medium ingredients in the bread machine, 120 grams of high-gluten flour, 20 grams of sugar, 4 grams of yeast, 100 grams of water
It fermented to 2.5 times the size and looked a bit like a honeycomb
Turn the bread machine to let the middle ingredients release the gas, then add the main ingredients (except butter) after stopping
Mix the dough ingredients evenly and then add butter
Stir until the material forms a film
Fermented to 2.5 times larger
Mix the purple sweet potato and pineapple skin ingredients evenly and refrigerate for later use

$Purple sweet potato pineapple buns step 7$
Take out the dough and let it rest for 30 minutes
Divide the dough and purple sweet potato and pineapple skin ingredients into 6 equal parts
Wrap the purple sweet potato and pineapple skin material with film and roll into discs
Make the dough round
Cover the dough with purple sweet potato and pineapple skin
Lightly draw the plaid pattern
Ferment until 1.5 times in size
Swipe on the egg wash
Bake in the oven at 180 degrees for about 20 minutes, take it out, let cool and serve