Purple Potato Croissant
1.
The purple sweet potato is peeled, steamed and pressed into a puree, and cooled. Put the flour, yeast, mashed purple potato, salt, yogurt, into the bread machine
2.
Knead the dough until it is smooth and does not stick to your hands
3.
No need to leave the film, knead and ferment well. The dough is twice as large as it is, and the fingers do not retract or rebound.
4.
Divide the made dough into 8 portions, and knead it for 10 minutes.
5.
Gently roll the awake dough into a drop shape, roll it out, and cut a cut in the big end
6.
Tightly roll up toward the small head and pinch the seal tightly.
7.
Put the seal down into the baking tray.
8.
Put the baking tray in the oven, and leave it sealed without electricity for 30 minutes until the dough becomes slightly larger. Place a pan of hot water under the baking pan.
9.
Take out the prepared baking pan, preheat the oven up and down at 180 degrees, put the baking pan in the middle and lower part of the oven and bake for 25 minutes, and cover the tin foil with the degree of coloring in the middle.
10.
After baking, take it out of the baking tray and place it on the wire rack to cool. Cooling in the bakeware will produce moisture.
Tips:
There is no need to knead the dough out of the film.
