1. Add milk, egg liquid, salad oil and other liquids to the bread bucket in turn, add salt and sugar, sift in high-gluten flour, add yeast, start two kneading programs, then start the yogurt program, and choose to ferment for 60 minutes
2. Wash the purple sweet potatoes and yam, steam them, peel them, put them into food bags, and roll them into puree with a rolling pin
3. Divide the yam mud evenly into 12 portions
4. The purple potato mash is evenly divided into 12 portions, wrapped with yam mash
5. Wrapped yam and purple sweet potato filling
6. The fermented dough is taken out and exhausted
7. Divide into 12 small doughs evenly and cover with plastic wrap for 15 minutes
8. Take a dough, roll it into a cake, and wrap it with purple sweet potato yam filling
9. Wrap everything, put it into the baking tray, put it in the oven for second fermentation, 45 degrees for 50 minutes
10. The fermented dough is taken out and brushed with egg liquid, the oven is preheated, and the middle layer is baked at 160 degrees for 20 minutes
11. Baked
12. The cut bread is very beautiful!
Tips:1. Different ovens have different baking times, which are for reference only.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. If you like sweeter, you can add some sugar to the yam purple potato filling.
