High Flour

190g

Purple Potato Flour

15g

Milk

120g

Yeast

3g

Sugar

20g

Salt

2g

Butter

20g

Milk powder

20g

Supplementary Ingredients

Sweet potato puree

220g

Honey

Moderate

Steps

1. Put all the ingredients of the dough into the bread machine, except for the butter and mix them into a ball.

2. Add the butter and continue to mix until the dough forms a dough that can be stretched out.

3. Then roll out the dough and put it into a bowl.

4. Put the dough into a warm place to ferment for 1-2 hours.

5. Steam the sweet potato, take 210g and press it into sweet potato puree.

6. Then add appropriate amount of honey.

7. Once again, mix well to become sweet potato filling standby.

8. Let the dough double in size and take it out.

9. Then knead the dough evenly and divide it into 50g pieces and let it rest for 15 minutes.

10. Roll out the dough and fill with 30g of sweet potato filling.

11. Then, make the dough into a spindle shape and pinch the seal tightly.

12. Place the bread on a baking sheet, seal side down.

13. Once again, put the oven under hot water to ferment for 40 minutes.

14. Sift some flour on top of the fermented bread.

15. And then use a toothpick to insert some small holes.

16. All done, preheat the oven at 190 degrees.

17. Put into the baking tray and bake for about 20 minutes.

18. Bake the bread out of the cold can be cooled.