Tools/materials: 2 purple sweet potatoes, 200g of high-gluten flour, 0/20g of milk/kloc, 60g of purple sweet potato paste, 20g of fine sugar, 20g of purple sweet potato powder, 3g of high-sugar tolerant yeast, 2g of salt, 20g of butter, 205g of purple sweet potato paste, rolling pin, bread machine, plastic wrap, toothpick and oven.

1, wash and steam, peel off the purple potato skin, put it in a fresh-keeping bag, and press it into mud with a rolling pin. Among them, 205g is made into the sandwich part, and 60g is kneaded into the dough.

2. According to the order of bottom liquid, middle powder and upper yeast, put the ingredients except butter and salt in the dough into the bread machine.

3. Choose the second gear to knead the dough for 5 minutes, and knead it for 5 minutes in the third gear until the expansion stage, and add butter and salt.

4. Open the fourth gear and knead for another 5 minutes until the dough can be pulled out of the glove film.

5. Put the dough in a warm place to ferment to twice the size, the temperature is about 28 degrees, and the fermentation is 1 hour.

6. After the dough is fermented, take out the exhaust and divide it into three small doughs of 65g, 50g and 50g. Cover with plastic wrap and let the dough relax 15 minutes.

7, relax the time to divide the purple potato stuffing. Divided into three 30g, three 25g and two 20g fillings.

8. Take a 65g dough, roll it out, then take 1 30g purple sweet potato stuffing, knead it into the shape you want, put it on the dough, then wrap the purple sweet potato stuffing with the dough, and put it down.

9. After all the dough is wrapped with purple potato stuffing, take a plate, pour in purple potato powder, and then roll the purple potato bread embryo in the purple potato powder to make the dough evenly wrapped with purple potato powder.

10, wrap the bread embryo with purple potato powder, poke holes in it with a toothpick, poke it at will, don't be too neat. Then put it in a warm place for secondary fermentation. The temperature of secondary fermentation is suggested to be about 30 degrees, and the fermentation lasts for 40 minutes.

1 1, after fermentation, preheat the oven at 180, then send the bread embryo to the middle layer of the oven, and bake it at 180 for 30 minutes. Pay attention to observe the coloring halfway. After the coloring is satisfactory, cover it with tin foil to prevent the color from turning black.

12. After the bread is baked, take it out and put it on the drying net to cool. If you don't eat it right away, seal it and keep it when it cools to the touch.