Purple Sweet Potato Bread Roll

Purple Sweet Potato Bread Roll

1. Mix all the ingredients except the butter and put them in the bread machine to knead the dough for 20 minutes.

2. Add butter melted at room temperature and knead for another 20 minutes.

3. Knead to the expansion stage.

4. Put it in a warm and humid place for basic fermentation to double its size.

5. Take out the dough and ventilate, divide it into 10 evenly sized portions, and cover with plastic wrap to relax for 10 minutes.

6. After the dough is relaxed, flatten the dough and wrap it with rounded purple potato filling, round and close down.

7. Flatten the stuffed dough again and roll it into an oval shape.

8. Use a knife to cut a few cuts in the center of the dough.

9. Grasp the upper and lower ends with your hands, and roll them into a twist-like shape (forgot to take pictures when rolling).

10. Knot the rolled dough and close the ends at the bottom.

11. After each roll, it is placed in a baking tray for final fermentation.

12. After fermentation, the surface of the bread is brushed with egg liquid and sprinkled with white sesame seeds.

13. Preheat the oven at 180°C, the lower and middle level, the upper and lower heat, 18 minutes.

14. Bake the freshly baked bread.

Tips:

1. Be sure to observe the bread during the baking process. If the bread is colored, it should be covered with tin foil immediately to prevent the surface of the bread from being burnt.



2. The bread must be cooled thoroughly before eating.