Prepare 400 grams of high-gluten flour, 2 eggs, pumpkin, sweet potato, red bean paste, 4 grams of yeast, 40 grams of sugar and 250 ml of milk.

1. Slice the pumpkin and sweet potato separately, so that they can be steamed quickly. Boil it in a steamer, then turn to medium heat 15 minutes, take it out and grind it into mud for later use. The finer the grinding, the better the taste. If you like sweet food, you can add some sugar.

2. Beat two eggs into 400 grams of high-gluten flour, then add 4 grams of yeast and 40 grams of white sugar (white sugar can be increased or decreased according to personal taste), then mix the flour with 250 grams of warm milk several times, stir the flour into a flocculent shape, then knead it into dough, spread a layer of corn oil on the surface of the dough, then cover it with plastic wrap and put it in a warm place to make it twice as big.

3. Knead the fermented dough again, exhaust the gas inside, then divide it into 9 equal parts, each round, and put it in an oiled bowl to continue to wake for 20 minutes.

4. After waking up, roll all parts into pancakes, take the bottom or flat plate of a cake mold, brush a layer of vegetable oil on the bottom of the mold to prevent adhesion, then spread the rolled cake crust on it, and evenly coat a layer of sweet potato paste on the cake crust.

5. Then spread a layer of cake crust, another layer of bean paste, another layer of cake crust, another layer of pumpkin puree, another layer of cake crust, and so on. Spread 9 pieces of crust one by one, and don't put anything on the last layer. Roll up the bottom layer a little, and then wrap the bottom layer with a cake crust.

6. Take a round bottle cap, press a small circle in the middle, then divide it into 8 equal parts along the edge of the small circle with a knife, cut it outwards with a knife, and then hold the two parts with both hands and turn them outwards, so that the red bean paste, pumpkin sauce and sweet potato sauce in the middle are all exposed.

7. Brush a layer of egg yolk liquid on it. The more egg yolk is brushed, the more beautiful Huang Yue will be. Sprinkle a proper amount of coconut, and then put it in a steamer. The second proofing lasts 10 minute.

8./kloc-After 0/0 minutes, steam on high fire for 30 minutes, and continue stewing for 5 minutes after turning off the fire. After steaming, brush a layer of honey on the bread, and the brushed, sweet and soft colored bread is ready.