1. Wash the purple sweet potato, peel it and cut it into slices, put it in a steamer and bring to a boil. Continue to steam for 10-15 minutes.
2. Put edible oil in the pot to heat up, pour in the mashed purple potato and stir fry until there is no moisture, add white sugar and condensed milk.
3. Stir-fry evenly until it forms a ball, put it aside to cool.
4. After cooling, divide the mashed purple potato into 8 portions, rub the circle, cover with plastic wrap, and place in the refrigerator freezer for later use.
5. Put milk and whole eggs in the bread machine, salt and sugar on the two sides of the bucket, then pour in the flour, dig a hole in the middle of the flour to put the yeast powder, start the bread machine and knead until the dough is smooth and delicate, add butter and continue kneading until A strong and thin glove film can be pulled out.
6. Arrange the dough and put it in the basin.
7. Put it in a warm and humid place and ferment twice as big.
8. Take out the fermented dough and ventilate, divide 8 portions into rounds, cover with plastic wrap and proof for 20 minutes.
9. Take a proofed dough, flatten it, pack it into purple potato mash, and close the joints.
10. Put the smooth side up, put it in the baking tray, put it into the fermentation box, and ferment 1.5 times the temperature at 35 degrees and humidity at 75 degrees.
11. Take out the surface of the fermented dough, brush the egg liquid and sprinkle with sesame seeds.
12. Put it into the preheated oven at 170 degrees and bake for 15-20 minutes.
13. Finished picture.
Tips:1. The water absorption of each type of flour is different. Reserve or add liquid according to the water absorption of the flour.
2. The temperature of each oven is different, set the time according to the temperature of your own oven.
