1. Steam the purple sweet potato and let cool for later use
2. The blackcurrant is soaked in red wine overnight in advance and then drained
3. Chopped and set aside
4. Pour all ingredients except blackcurrant and butter into the bread machine, and start the kneading program, about 28 minutes.
5. Put the butter cubes in about 10 minutes and continue to complete the kneading process.
6. After the kneading program is over, pour the black currant crushed, and then start the kneading program.
7. After the black currant is completely kneaded into the dough, turn off the machine, take out the dough and put it in a basin, cover with plastic wrap, and ferment at room temperature.
8. The dough reaches the fully expanded stage.
9. Fermented dough.
10. Take out and knead to exhaust.
11. Divide into two and relax.
12. Take a copy and beat it down.
13. Roll up and squeeze the cuff.
14. Put it on the baking tray with the mouth down for the second fermentation.
15. When fermented to 2 times the size, sift a thin layer of wheat flour.
16. Use a sharp knife to cut out the pattern.
17. Preheat the oven at 180 degrees for 10 minutes, put it in the baking pan and turn at 150 degrees and bake for 35 minutes.
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Super soft taste.
