1. Steam the purple sweet potato
2. After peeling, add 10 grams of sugar and 20 grams of butter
3. Put it into a fresh-keeping bag and use a rolling pin to roll it into a mashed purple potato
4. First add milk, eggs, sugar and salt to the bread bucket
5. Then put in high powder, yeast and 90 grams of purple potato mash, and start kneading
6. Add the chopped butter after forming a dough and continue to stir
7. After the dough is fully formed, put it at room temperature for basic fermentation
8. Fermented to double size
9. Flatten the dough and vent, divide into three parts and relax for 15 minutes
10. Take a dough and roll it into a rectangle
11. Spread the purple potato mash evenly
12. Slowly roll up, all 3 pieces are ready
13. After weaving it into twists, put it in a toast box and put it in a warm place for second fermentation
14. Fermented to 80% full
15. After the oven is preheated, bake at 180 degrees for 45 minutes
16. Purple potato toast is demoulded
17. After cooling thoroughly, the slices are sealed and stored
Tips:The liquid in the recipe is adjusted according to the dry humidity of the flour and mashed potatoes.
