1. Wash the purple sweet potato, steam it in a pot, peel it off, add a proper amount of water and press it into a puree with a spoon.
2. Knead all the ingredients except butter into a smooth dough, then add butter and knead until the film is formed, and the basic fermentation will be 2.5 times larger.
3. After venting, divide into 2 parts, spheronize and relax for 15 minutes.
4. Take a portion of the dough and roll it out into an oval shape.
5. After turning it over, spread a layer of purple potato filling evenly.
6. Roll up from top to bottom.
7. Cut from the middle without cutting off the top.
8. The cut is twisted up crosswise.
9. Put it in a mold (210g toast mold).
10. After the final fermentation is complete, brush the whole egg liquid, sprinkle almond slices, and heat the middle layer up and down at 180 degrees for 25 minutes.
Tips:Purple potato will be a little dry after being steamed, so add proper amount of water when making purple potato mash. I only added water. The filling is very light and healthy. If you prefer a more fragrant flavor, you can add milk, sugar or butter.
