1, ingredients: cooked sweet potato puree 150 grams, 60 grams of eggs, 230 grams of milk, 40 grams of sugar, 2 grams of salt, 430 grams of high-gluten flour, high sugar-resistant yeast 5 grams, the right amount of egg wash, cooked white sesame seeds right amount.

2, sweet potatoes steamed in advance, to choose the color yellow of this groundnut, sweet, noodles, but not very dry, nice color, do out of the bread will be delicious;

3, cooked sweet potatoes peeled and put into the inner barrel of the bread machine, cracked into an egg;

4, pour milk, salt;

5, add high-gluten flour, sugar, high sugar-resistant yeast powder.

6, the bread machine set the kneading program, began to work;

7, kneading the dough fermented until double the size of the basically almost full bucket;

8, with a finger in the middle of the poke a hole will not collapse back;

9, take out of the dough exhaust and kneading well, divided into 16 equal size of the small dough, kneading round covered with plastic wrap, let stand for 15 minutes. I used a square baking sheet from Sunrise, and it was just right for 16 buns.

12. Put the baking sheet on a baking sheet and let the dough rise until it doubles in size. The fermented dough is elastic and will not change when touched lightly by hand;

13, brush the surface with egg wash and sprinkle with cooked white sesame seeds;

14, preheat the oven at 165 degrees, upper and lower heat, middle level, bake for 30 minutes;

15, baked buns can be removed from the oven;

16, move the baked buns to the cooling net to cool off, so that they can be beautiful! I'm not sure if I'm going to be able to do that. The color is out of my expectation, really beautiful ah, and soft and delicious, delicious.