Coconut Purple Sweet Potato Crispy Bread

Coconut Purple Sweet Potato Crispy Bread

1. Today’s toast is made with a bread machine and is relatively large, so you have to cut the sides around it.

2. Cut into square toast and then cut into slices about 8 mm thick.

3. Pour the egg yolks and powdered sugar into a bowl, then add an appropriate amount of grape seed oil and mix well. As long as the yolk is not egg white, the toast will be crispy enough

4. Brush the beaten egg yolk evenly on the toast slices

5. Bake in the oven at 150 degrees for 3 minutes and let it set

6. Purple sweet potato bread with good coconut and purple sweet potato filling. The recipe for coconut purple potato filling is: 100 grams of purple potato, 50 grams of coconut, 30 grams of butter, and 30 grams of sugar. Stir evenly.

7. Use mold to form spare

8. Take out the toast slices that have been baked and shaped, and put the formed coconut and purple potato fillings on top

9. Bake it in the oven again at 150 degrees for 5 minutes. After this baking, the toast slices are very crispy, while the coconut and purple potato filling is more oily and sweet.

10. Finally, write on the toasted bread slices with Chobe salad dressing, which is to decorate and increase the taste.