Pumpkin Purple Sweet Potato Toast

by Chen Huan

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This toast is very suitable for breakfast. The color is very eye-catching. It must be very popular with children.
The big toast made with pumpkin is beautiful in color and tastes very good! The purple sweet potato was stuffed and rolled in toast. After baking, the spiral purple potato filling can be seen on the cut surface. Not only beautiful, but also delicious and nutritious. "

Ingredients

Pumpkin Purple Sweet Potato Toast

1. Raw materials are reserved.

2. Pumpkin and purple sweet potato are spared.

3. Peel the pumpkin, wash and slice.

4. Put it in the steamer, after steaming, press into puree.

5. Except butter, all ingredients are put into the bread machine.

6. After the ingredients are kneaded into a smooth dough, add the butter cut into small pieces.

7. Continue to knead until the butter is completely absorbed and fascia is formed.

8. Peel the purple sweet potato, wash and slice.

9. After steaming in the steamer, while it is hot, stir in a small amount of butter and sugar, and press into a fine paste.

10. The pumpkin dough is fermented at the base and fermented to about 2 times the size.

11. The fermented dough relaxes and divides into 3 equal parts.

12. Take a small portion and roll it out into a long strip.

13. Spread a layer of purple potato filling evenly.

14. Then slowly rolled up.

15. Line up and put them in a toast box.

16. Ferment to 8-9 minutes full of the mold.

17. Preheat the oven and bake the middle layer at 180 degrees for about 40 minutes.

18. Bake and unmold, and place on a drying rack to cool. After slicing, the spiral purple potato filling can be seen in the cross section.

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