Purple Sweet Potato Bread Roll
1.
Put all the ingredients except butter into the bread machine in the order of liquid→salt sugar→powder, put the salt and sugar diagonally, dig a hole in the top of the flour, put in the yeast and cover it. Start a kneading program to smooth the dough.
2.
Add the butter cut into small pieces and continue a kneading process.
3.
Knead the dough to the expansion stage, take it out and put it into a container.
4.
Purple sweet potato peeled, sliced, steamed and crushed into puree
5.
The dough is fermented to about twice its size. Dip your fingers in flour and poke a hole on the top. The dough will not collapse and the hole will not shrink. Take it out.
6.
The dough is vented and rounded and relaxed for 20 minutes.
7.
Add yogurt and powdered sugar to purple potato mash to make purple potato filling.
8.
Roll the loose dough into a sheet.
9.
Spread the purple potato filling on the dough.
10.
Roll up the dough from top to bottom, pinch the mouth tightly.
11.
Cut the noodles into sections, put them in a mold and put them in the oven for secondary fermentation. (I cut 9 sections and used two molds of 8 inches and 6 inches)
12.
When fermenting the dough, put the crumbs together, knead it with your fingers, and refrigerate it for later use.
13.
Take out the bread when it has risen to about twice its size.
14.
Brush the top of the dough with a layer of water and sprinkle with crispy grains.
15.
Put it in a preheated 180 degree oven, bake for about 18 minutes, and out of the oven.
