1. Put egg liquid, milk, flour in the bread bucket, salt and sugar diagonally, and yeast in the middle
2. After mixing the noodles for 20 minutes, put the butter in the noodles for another 20 minutes
3. Ferment
4. Take out the made dough and ventilate into 3 parts, wake up for 20 minutes
5. Roll out into a rectangle with a width of 23 cm and a length of about 35 cm. Spread dry powder on it and fold it up by 1/3
6. Cut into thin strips, don’t cut off the top
7. Open the thin strip
8. Put the purple sweet potato filling on top and smooth it out
9. Roll up from top to bottom
10. After everything is done, sift the cocoa powder, and coat the bottom and both ends with cocoa powder
11. Put it into a 23x23 cm mold for fermentation
12. Preheat the oven and bake at 180 degrees up and down for about 30 minutes. Cover with tin foil when the surface is heavily colored
Tips:The amount of liquid is based on the water absorption of the home flour. The oven time and temperature are adjusted according to your own oven settings. Cover with tin foil when the color is severe. The bread I made is not too sweet.
